Latin-Style Chicken and Rice (Arroz con Pollo)

Name: Latin-Style Chicken and Rice (Arroz con Pollo)
Yield: Serves 4 to 6
Cuisine: Central & South American
Ingredients: 6 medium cloves, garlic, minced or pressed through garlic press (about 2 tablespoons); , Table salt; 1/2 teaspoon, dried oregano; 1 tablespoon, distilled white vinegar plus 2 additional teaspoons; , Ground black pepper; 8 , bone-in, skin-on chicken thighs (3 1/2 to 4 pounds), 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); 1/4 teaspoon, hot red pepper flakes; 1/4 cup, minced fresh cilantro leaves; , 1 can (8 ounces) tomato sauce; 1 3/4 cups, low-sodium chicken broth; 1/4 cup, water; 3 cups, medium-grain rice (see note above); 1/2 cup, green olives (manzanilla), pitted and halved; 1 tablespoon, capers; 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

Chicken

Rice

SERVES4 to 6

TIME2 hours

has video

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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