Ingredients: |
Ingredients: 6 medium cloves of garlic, pressed or minced fine (about 2 T.)
1/2 teaspoon dried oregano
1 T. plus 2 tsp. distilled vinegar
ground black pepper
8 bone-in, skin-on chicken thighs
2 T. olive oil
1 medium onion, chopped fine
1 medium bell pepper, seeded, stemmed, and chopped fine
1/4 c. minced cilantro
1 can tomato sauce (8 oz)
1 3/4 c. chicken broth
1/4 c. water
3 c. medium grain rice
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Directions: |
Directions:1. Place garlic and one teaspoon salt in a large bowl. Using a rubber spatula, mix to make a smooth paste. Add oregano, one tablespoon vinegar, and 1/2 teaspoon black pepper, stir to combine. Place chicken in bowl with marinade. Coat chicken evenly. Set aside for 15 minutes.
2. Heat 1 tablespoon oil in a Dutch oven or large, heavy-bottomed skillet over medium heat until shimmering. Add onion and pepper; cook, stirring occasionally, until vegetables soften, 4-8 mins. Add two tablespoons cilantro, stir to combine. Push veggies to the side of the pan. Increase heat to medium-high. Add chicken to the center of the pot, skin down, in an even layer. Cook without moving until outer layer of chicken becomes opaque, 2-4 minutes. Flip chicken and cook 2-4 minutes more. Add tomato sauce, broth, and water, stir to combine. Bring to a simmer, cover, reduce heat to medium-low. Simmer for 20 minutes.
3. Add rice, 3/4 teaspoon salt, and 1 teaspoon vinegar; stir well. Bring to simmer, cover. Simmer for 30 minutes, stirring occasionally, until rice is tender. Add water if rice appears dry.
4. Remove pan from stove. Remove chicken from pan and recover rice. Use two spoons to remove skin and fat from chicken and pull chicken from bones. Discard skin and fat. Place chicken in a large bowl and toss with remaining tablespoon oil, 2 teaspoons vinegar, and remaining cilantro. Return chicken to rice. Serve. |
This recipe for Arroz con Pollo (Rice with Chicken) is from