Latin-Style Chicken and Rice with Ham, Peas, and Orange

Name: Latin-Style Chicken and Rice with Ham, Peas, and Orange
Yield: Serves 4 to 6
Cuisine: Central & South American
Ingredients: 6 medium cloves, garlic, minced or pressed through garlic press (about 6 teaspoons); 1 3/4 teaspoon, table salt; 1 tablespoon, ground cumin; 1 tablespoon, distilled white vinegar plus 2 additional teaspoons; , Ground black pepper; 3.5 pounds, chicken thighs (8 total) bone-in, with skin, trimmed of excess skin and fat; 2 tablespoons, olive oil; 1 , medium onion, chopped fine (about 1 cup); 1 , small green bell pepper, stemmed, seeded, and chopped fine (about 3/4 cup); 8 ounces, ham steak or Canadian bacon, cut into 1/2-inch pieces (about 1 1/2 cups); 1/4 teaspoon, hot red pepper flakes; 1/4 cup, minced fresh cilantro leaves; 8 ounces, canned plain tomato sauce; 1 3/4 cups, low-sodium chicken broth; 1/4 cup, Water, plus more as needed; 3 cups, medium-grain rice (see note above); 1/2 cup, green olives (manzanilla), pitted and halved; 1 tablespoon, capers; 3 strips, orange zest, removed with peeler, each strip about 3 inches long; 3 tablespoons, fresh orange juice; 1 cup, frozen peas; 1/2 cup, jarred pimentos, cut into 1/4 by 2-inch strips; , Lemon wedges, for serving

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Appears in Cook's Illustrated September/October 2006

Main Courses

Central & South American

SERVES4 to 6

TIME2¼ hours

Latin-Style Chicken and Rice with Ham, Peas, and Orange

WHY THIS RECIPE WORKS

To develop an arroz con pollo recipe that would be ready in about an hour without sacrificing great taste, we chose either chicken thighs or breasts, not only for shopping convenience but to ensure that all of the pieces would cook at the s...

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