Latin-Style Chicken and Rice (Arroz con Pollo)

Name: Latin-Style Chicken and Rice (Arroz con Pollo)
Yield: Serves 4 to 6
Cuisine: Latin America & Caribbean, 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, America's Test Kitchen TV

Main Courses

Latin America & Caribbean

Central & South American

Pasta, Grains, Rice & Beans

Poultry

Chicken

Rice

Quick versions of arroz con pollo usually sacrifice flavor for speed. Our version features bold, complex flavors and takes about an hour.

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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