- 4
Ingredients
- 6 medium garlic cloves, minced
- table salt
- 1 Tbsp. + 2 tsp. white vinegar
- 1/2 tsp. dried oregano
- black pepper
- 4 lbs. bone-in, skin-on chicken thighs
- 2 Tbsp. olive oil
- 1 medium onion, minced
- 1 small green pepper, seeded and chopped fine
- 1/4 tsp. red pepper flakes
- 1/4 cup minced fresh cilantro leaves
- 1 3/4 cups chicken broth
- 8 ounces tomato sauce
- 1/4 cup water, plus more if needed
- 3 cups medium-grain rice
- 1/2 cup green manzanilla olives, pitted and halved
- 1 Tbsp. capers
- 1/2 cup jarred pimento, cut into 2 by 1/2-inch strips
Preparation
Step 1
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Place the garlic and 1 tsp. salt in a large bowl; using a rubber spatula, mix to make a smooth paste. Add 1 Tbsp. of the vinegar, the oregano and 1/2 tsp. black pepper to the garlic-salt mixture; stir to combine. Place the chicken in the bowl with the marinade; set aside for 15 minutes.
2. Heat 1 Tbsp. of the oil in a Dutch oven over medium heat until shimmering. Add the onion, green pepper and red pepper flakes; cook, stirring occasionally, until the vegetables begin to soften, 4 to 8 minutes. Add 2 Tbsp. of the cilantro; stir to combine. Push the vegetables to the sides of the pot and increase the heat to medium-high. Add the chicken to the clearing in the center of the pot, skin side down, in an even layer. Cook, without moving, until the outer layer of the meat becomes opaque, 2 to 4 minutes. (If the chicken begins to brown, reduce the heat to medium.) Using tongs, flip the chicken and cook on the second side until opaque, 2 to 4 minutes more. Add the broth, tomato sauce and water; stir to combine. Bring to a simmer; cover, reduce the heat to medium-low and simmer for 20 minutes.
3. Add the rice, olives, capers and 3/4 tsp. salt; stir well. Bring to a simmer, cover and place the pot in the oven. After 10 minutes, remove the pot from the oven and stir the chicken and rice once from the bottom up. Cover and return the pot to the oven. After another 10 minutes, stir once more, adding another 1/4 cup of water if the rice appears dry and the bottom of the pot is beginning to burn. Cover, return the pot to the oven; cook until the rice has absorbed all of the liquid and is tender but still holds it's shape and the thickest part of the thighs registers 175 degrees on a thermometer, about 10 minutes more.
4. Using tongs, remove the chicken from the pot; replace the lid and set the pot aside. Remove and discard the chicken skin; using 2 spoons, pull the meat off the bones into large chunks. Using your fingers, remove any remaining fat and dark veins from the chicken pieces. Place the chicken in a large bowl and toss with the remaining 1 Tbsp. oil, 2 tsp. vinegar, 2 Tbsp. cilantro and the pimentos; season with salt and pepper to taste. Place the chicken on top of the rice, cover and let stand until warmed through, about 5 minutes. Serve