Arroz Con Pollo (Chicken with Rice)

This featured recipe is 1 of 1200  found inside this 1200 Chicken Recipes eBooks.
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Ingredients

• 1 tb Red wine vinegar 
• 1 c Water
• 2 Garlic cloves, minced 
• 3 oz Uncooked regular long-grain rice
• 1/4 ts Oregano leaves
• 3/8 ts Pepper, divided 
• 4 Pimiento-stuffed green olives
• 1 1/2 lb Chicken parts, skinned
• 2 ts Olive oil 
• 1 1/2 ts each drained capers and chopped fresh cilantro
• 1/2 c Drained canned Italian tomatoes, diced 
• 1 Pkt instant chicken broth and seasoning mix
• 1/4 c Each chopped onion and green bell pepper 
• 1/2 ts Salt

How To Cook

1. In small bowl combine vinegar, garlic, oregano, and 1/8 teaspoon pepper;
2. using pastry brush, lightly brush mixture over chicken. 
3. Place chicken on plate, cover with plastic wrap, and refrigerate for at least 1 hour.
4. In 3-quart saucepan heat oil over medium heat; 
5. add chicken and cook, turning occaasionally,until chicken is browned on all sides, 6 to 8 minutes. Transfer chicken to plate and set aside. 
6. To same saucepan add tomatoes, onion, and bell pepper and cook over medium-high heat, stirring occasionally, until onions are softened, 3 to 4 minutes; 
7. add remaining ingredients and 1/4 teaspoon pepper and stir to combine. 
8. Reduce heat to low and return chicken to pan; cover and let simmer until liquid is absorbed and rice is tender, 25 to 30 minutes.

Makes 2 servings.

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