Latin-Style Chicken and Rice with Breast Meat

Name: Latin-Style Chicken and Rice with Breast Meat
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; 4 , whole bone-in, skin-on chicken breasts (3 1/2 to 4 pounds), trimmed of excess skin and fat and cut in half crosswise; 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 January/February 2007

Main Courses

Central & South American

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

Latin-Style Chicken and Rice with Breast Meat

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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