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Latino Chicken and Rice

  • 6 med garlic cloves - minced (2 Tbsp)
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 Tbsp distilled white vinegar
  • 1/2 tsp black pepper
  • 8 bone-in skin-on chicken thighs (3 1/2 - 4 lb)
  • 1 Tbsp olive oil
  • 1 medium onion - chopped fine
  • 1 green pepper - chopped fine
  • 1/4 tsp red pepper flakes
  • 2 Tbsp fresh cilantro - chopped
  • 8oz can tomato sauce
  • 14.5 oz can low-sodium chicken broth
  • 1/2 cup water
  • 3 cups medium grain rice
  • 1 cup green manzanilla olives (Spanish olives) - pitted and halved
  • 1 Tbsp capers
  • 3/4 tsp salt
  • 1 Tbsp olive oil
  • 2 Tbsp fresh cilantro - chopped
  • 2 tsp distilled white vinegar
  • 1/2 cup jarred pimentos - cut into 2 x 1/4 strips (optional)
  • lemon wedges (optional)

  1. In large bowl mix garlic and salt with rubber spatula. Add oregano, vinegar, black pepper and stir to combine. Place chicken in bowl with marinade and coat evenly. Set aside for 15 min.
  2. Heat olive oil in Dutch oven over medium heat and heat until shimmering. Add onion, green pepper, and red pepper flakes. Cook, stirring occasionally, until vegetables begin to soften 4-8 min. Add cilantro and stir to combine. Push vegetables to side and put thighs, skin side down in center in single layer. Cook wihtout moving chicken until outer layer of meat becomes opaque, 2-4 min. (If chicken meat browns, lower heat.) Flip chicken and cook on second side until opaque, 2-4 min. Add tomato sauce, broth, and water and stir to combine and loosen bottom. Bring to simmer, cover, and simmer for 20 min.
  3. Heat oven to 350 deg while chicken simmering.
  4. Add rice, olives, capers, and salt. Bring to simmer and place pot in oven.
  5. Cook in oven for 10 min. Remove pot from oven, stir rice from bottom to top, place back in oven. Cook in oven for 10 min., stir rice from top to bottom and add 1/2 cup of additional water if rice dry and bottom starting to burn. Cook for final 10 min period. (Total of 3 x 10 min in oven)
  6. Remove chicken from pot, replace cover and set aside. Remove skin from chicken, using 2 spoons pull meat off bones. Use fingers to remove final meat from bones and to discard fat and veins.
  7. Place meat in large bowl and add final olive oil, cilantro, white vinegar, and pimentos (optional). Place chicken on top of rice, cover, and let stand until chicken warmed through, about 5 minutes.
  8. Serve with lemon wedges. (optional)

Serves: 8        Total marinade/cook time: 90 min.
Source: Cook's Illustrated Sept/Oct 2006

recipe/latinochickenandrice.txt ยท Last modified: 2011/12/11 04:24 (external edit)