Arroz con Pollo

This savory dish is chicken and rice, but even better. A Latin flavor profile with peppers, vinegar, cilantro, and tomato sauce give this dish an interesting bite. It tastes really great topped with extra cilantro, pepper, a squeeze of lemon juice, and served with a corn tortilla. This dish serves 4–6 people.


Ingredients

6 garlic cloves, minced
5 teaspoons white vinegar
Salt & pepper
½ teaspoon dried oregano
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 small onion, minced
1 small bell pepper, chopped fine
¼ teaspoon red pepper flakes
¼ cup cilantro, finely chopped
1¾ cups low-sodium chicken broth
1–8oz. can low-sodium tomato sauce
½ cup water
2½ cups medium-grain white rice
½ cup green manzanilla olives, halved
1 tablespoon capers, rinsed
½ cup jarred pimientos, cut in strips
Lemon wedges, for serving
Flour or corn tortillas, for serving

Preheat oven to 350°F. Combine garlic, 3 teaspoons vinegar, salt, pepper, and oregano in a large bowl. Add chicken and marinate for 15 minutes.

Heat 1 tablespoon oil in a dutch oven over medium heat until the oil is shimmering. Add onion, bell pepper, and red pepper flakes. Cook for 5–7 minutes, until the vegetables have softened. Stir in 2 tablespoons of the cilantro.

Push the vegetables to the side of the pot. On medium-high, add the chicken to the center. Cook 2–4 minutes per side. Reduce heat to medium. Stir in broth, tomato sauce, and ¼ cup water. Bring to simmer, cover. Reduce heat to medium-low and simmer for 20 minutes.

Stir in the rice, olives, capers, and a sprinkling of salt; bring to a simmer. Cover, transfer to the oven and cook, stirring every 10 minutes, for 30 minutes. If the rice appears dry, add ¼ cup of water whenever necessary.

When the chicken registers 165°F, cut into bite size chunks. Toss the chunks in a bowl with the remaining olive oil, 2 teaspoons vinegar, 2 tablespoons cilantro, and the pimientos. Season with salt and pepper. Place chicken on top of the rice and let stand until warmed through—about 5 minutes. Serve with lemon slices and warm tortillas.