Arroz con Pollo

6

Medium garlic cloves, pressed

1/2 tsp

Dried oregano

1 tbs

White vinegar

8

Bone-in chicken thighs and/or legs, skin and extra fat removed

Ground black pepper

2 tbs

Olive oil

1

Large onion, finely diced

1

Large green bell pepper, finely diced

1/2 tsp

Red pepper flakes

1/4 c

Chopped fresh cilantro leaves

1

8oz can tomato sauce

2 cup

Chicken broth or stock

3 cup

Long-grain rice

1/2 cup

Pitted and chopped green manzanilla olives

1 tbs

Capers

1

4 oz jar diced pimentos

Adjust oven rack to middle-lower position and heat to 350 degrees.

In a small bowl, combine garlic and salt and mash to a paste with a spoon or rubber spatula. Add oregano, 1 tbs vinegar and 1/2 tsp black pepper. Place chicken in a large zip lock bag and add marinade. Set aside for at least 15 minutes.

Head 1 tbs oil in a large pot or Dutch oven. Add onion, green pepper and red pepper flakes and cook until they begin to soften, 5-10 minutes. Add half of tghe cilantro and stir to combine. Add chicken and marinade, stock and tomato sauce and bring to a simmer. Cover and simmer for 20 minutes.

Add rice, olives and capers and return to a simmer. Cover and place pot in oven for 30 minutes, stirring every 10 minutes.

Remove chicken from pot. Pull meat off bones in large chunks. Combine chicken with pimentos, 1 tbs olive oil, 2 tbs vinegar, remaining cilantro and season with salt and pepper to taste.

Serve chicken over rice.