Arroz Con Pollo

recipe adapted from Smitten Kitchen

Ingredients

Chicken

• 3 large garlic cloves
• 2 tablespoons distilled white vinegar
• 2 teaspoons dried oregano, crumbled
• 4 chicken breast halves with bone, halved crosswise
• 4 chicken thighs 

 Rice

• 2 tablespoons EVOO
• 2 medium onions, chopped
• 1 green bell pepper, chopped
• 3 large garlic cloves, chopped
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 tablespoon and 1 1/2 teaspoons paprika
• 2 bay leaves
• 1 lb. tomatoes, seeded and chopped
• 3 cups reduced-sodium chicken broth
• 2 cups long-grain white rice (14 ounces)

Directions 

Marinate chicken:

1. Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano.
2. Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour.

Cook chicken and rice:

1. Heat the olive oil over medium high heat. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.
2. Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.
3. Add chicken with marinade to vegetable mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.
4. Stir in tomatoes, broth, and rice and bring to a boil, making sure rice is submerged. [Note: I actually had a really hard time keeping the rice underneath the chicken so that it would cook evenly. I'd suggest that you use tongs to temporarily remove the chicken from the pot, mix the rice in with the other ingredients in the pot, and then replace the chicken, pressing it into the broth a bit before going onto the next step. I will definitely do this next time.]
5. Reduce heat to medium-low, then cover mixture directly with a round of parchment or wax paper and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.
6. Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves, then scatter pimiento strips over rice.

Do ahead: Chicken can be marinated up to 2 hours in advance.

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