Jim's Arroz con Pollo (Rice With Chicken #2)...Source: Jim Mixson

	Designed to use an 18 inch paello pan

1 fryer chicken, 4# or so, cut into 9 pieces (discard/save back)
Kosher or sea salt and pepper, as required
Montreal Chicken Seasoning, as required
JGM Mix 4+, as required (This is my concoction; see the recipe.)
Olive oil as required.
Sofrito (see recipe below)
Cooking oil mixture (see recipe below)
Pinch ground cloves
4 C long grained rice
5 cans chicken broth (tried 4 but rice wasn't quite tender)


Cooking oil mixture
1 C olive oil
1 1/2 T finely chopped walnuts (consider chopped pine nuts as a substitute)
1/2 t dill seed
1/4 t ground nutmeg
1/4 t fennel seed

Sofrito:
1 # tomatoes, cored and chunked
3 C chopped onion, chunked
1 C cubanel pepper, chunked (could substitute red roasted peppers)
1 C red bell pepper, chunked
8 garlic cloves, peeled and coarsely chopped (maybe more; this is all I had)
1/2 t cilantro leaves

Coat the chicken pieces with olive oil and season with Montreal Chicken Seasoning.
Heat the cooking oil mixture in the paello pan. Add the chicken pieces
when hot. Cook until chicken is done, removing pieces and reducing heat
as required to keep the oil mixture from burning.

When all chicken is done/removed, add the sofrito mixture, cooking and
stirring until most of water content is gone. 
Add the rice and stir in well until coated with oil.
Sprinkle with the ground cloves, kosher (or sea) salt and pepper while
cooking.
Add the chicken pieces
Add chicken broth until rice is well covered (about 2 fingers)
Cover and cook until liquid is gone and rice is tender. (Use large foil as a
cover as many paello pans don't have covers and are quite large.)

Easily serves six.