Ingredients

Add to Favorites | Shopping List | Printer Friendly
Written: 1/2007
To keep the dish from becoming greasy, it is important to remove excess fat from the chicken breasts and trim the skin so it just covers the meat. This dish is best made using a Hispanic brand of medium-grain rice. Italian and Japanese brands have a tendency to make the dish too sticky. To use long-grain rice, increase the water to 3/4 cup and the salt added in step 3 to 1 teaspoon.
Serves 4 to 6 6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
Table salt
1/2 teaspoon Dried oregano
1 tablespoon Distilled white vinegar plus 2 additional teaspoons
Ground black pepper
4 Whole bone-in, skin-on chicken breasts (3 1/2 to 4 pounds), trimmed of excess skin and fat and cut in half crosswise
2 tablespoons Olive oil
1 Medium onion , chopped fine (about 1 cup)
1 Small green bell pepper , stemmed, seeded, and chopped fine (about 3/4 cup)
1/4 teaspoon Hot red pepper flakes
1/4 cup Minced fresh cilantro leaves
1 can (8 ounces) tomato sauce
1 3/4 cups Low-sodium chicken broth
1/4 cup Water
3 cups Medium-grain rice (see note above)
1/2 cup Green olives (manzanilla), pitted and halved
1 tablespoon Capers
1/2 cup Jarred pimentos , cut into 1/4 by 2-inch strips
Lemon wedges , for serving

Description

View Full Recipe