Latino-Style Chicken and Rice Aka Arroz Con Pollo

Ingredients

  • ½ cup pimiento, cut into ¼ by 2-inch strips
  • 1 tablespoon capers
  • ½ cup green olives, pitted and halved (manzanilla)
  • 3 cups medium grain rice (see note above)
  • ¼ cup water
  • 1 ¾ cups low sodium chicken broth
  • 1 (8 ounce) can tomato sauce
  • + 11 more ingredients
    • ¼ cup fresh cilantro leaves, minced
    • ¼ teaspoon hot red pepper flakes
    • 1 small green bell pepper, stemmed, seeded, and chopped fine (about ¾ cup)
    • 1 medium onion, chopped fine (about 1 cup)
    • 2 tablespoons olive oil
    • 8 chicken thighs, bone-in skin-on (3 ½ to 4 pounds)
    • ½ teaspoon ground black pepper
    • 1 tablespoon distilled white vinegar, plus 2 additional teaspoons
    • ½ teaspoon dried oregano
    • 1 teaspoon salt
    • 6 medium garlic cloves

1 Adjust oven rack to middle position and heat oven to 350°F 2 Place garlic and 1 teaspoon salt in large bowl; using rubber spatula, mix to make smooth paste. Add oregano, 1 tablespoon vinegar, and 1/2 teaspoon black pepper to garlic-salt mixture; stir to combine. Place chicken in bowl with mari...

View full recipe at SpringPad

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