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ARROZ CON POLLO (CHICKEN WITH RICE)

Category:    Chicken, Rice, Mexican
Yield: 2 servings
 
      1 tb Red wine vinegar                    1 c  Water
      2    Garlic cloves, minced               3 oz Uncooked regular long-grain
    1/4 ts Oregano leaves                           -rice
    3/8 ts Pepper, divided                     4    Pimiento-stuffed green
  1 1/2 lb Chicken parts, skinned                   -olives
      2 ts Olive oil                           1    1/2 ts each drained capers
    1/2 c  Drained canned Italian                   -and chopped fresh cilantro
           -tomatoes, diced                    1    Pkt instant chicken broth
    1/4 c  Each chopped onion and green             -and seasoning mix
           -bell pepper                      1/2 ts Salt
 
  In small bowl combine vinegar, garlic, oregano, and 1/8 teaspoon pepper;
  using pastry brush, lightly brush mixture over chicken.  Place chicken on
  plate, cover with plastic wrap, and refrigerate for at least 1 hour.
  
  In 3-quart saucepan heat oil over medium heat; add chicken and cook,
  turning occaasionally,until chicken is browned on all sides, 6 to 8
  minutes.  Transfer chicken to plate and set aside.  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; add remaining
  ingredients and 1/4 teaspoon pepper and stir to combine.  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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