Chicken and Rice (baked in a cast iron skillet)

By á-47

Ingredients

• 2 Tbsp. olive oil
• 4 garlic cloves
• 1 onion, chopped
• 1 gr3en bell pepper, chopped
• 1 tea. achiote or annatto
• 6 whole chicken legs (thighs included)
• 4 cups chicken brown
• 1 (15 oz) can chopped tomatoes
• 2 Tbsp. vinegar
• 1/3 cup green olives
• 1 Tbsp. capers, drained
• 1/2 tea. dried oregano
• crushed red pepper flakes to taste
• 1/2 tea. salt
• 1/2 ta. pepper
• 3 cups long grain white rice

Preparation

Step 1

Preheat oven to 350 degrees.

Heat oil in a large shallow skillet (cast iron?) Add garlic, onion and bell pepper; cook until softened. Add ground annatto. Push onions and peppers to side. Add chicken and cook until browned (may need to do in batches).

Add broth, tomatoes, vinegar, olives, capers, oregano, red pepper flakes, salt and pepper. Bring to a simmer, then stir in rice. Cover and bake about 30 minutes.

Garnish with a handful of chopped cilantro and serve as is, or pull the meat off the bones and toss with the rice. Garnish with extra olives and capers if desired.