SERVES 4 TO 6
To keep the dish from becoming greasy, remove any visible pockets of waxy yellow fat from the chicken and most of the skin, leaving just enough to protect the meat. To use long-grain rice instead of medium-grain, increase the amount of water added in step 2 from ¼ to ¾ cup and add the additional ¼ cup water in step 3 as needed. When removing the chicken from the bone in step 4, we found it better to use two spoons rather than two forks; forks tend to shred the meat, while spoons pull it apart in chunks.
6 |
medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons) |
Table salt and ground black pepper |
|
1 |
tablespoon plus 2 teaspoons distilled white vinegar |
½ |
teaspoon dried oregano |
4 |
pounds bone-in, skin-on chicken thighs (about 10 thighs), trimmed (see note) |
2 |
tablespoons olive oil |
1 |
medium onion, minced |
1 |
small green pepper, stemmed, seeded, and chopped fine |
¼ |
teaspoon red pepper flakes |
¼ |
cup minced fresh cilantro leaves |
1¾ |
cups low-sodium chicken broth |
1 |
(8-ounce) can tomato sauce |
¼ |
cup water, plus more if needed (see note) |
3 |
cups medium-grain rice (see note) |
½ |
cup green manzanilla olives, pitted and halved |
1 |
tablespoon capers |
½ |
cup jarred pimentos, cut into 2 by ¼-inch strips |
Lemon wedges, for serving |
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Place the garlic and 1 teaspoon salt in a large bowl; using a rubber spatula, mix to make a smooth paste. Add 1 tablespoon of the vinegar, the oregano, and ½ teaspoon black pepper to the garlic-salt mixture; stir to combine. Place the chicken in the bowl with the marinade. Coat the chicken pieces evenly with the marinade; set aside for 15 minutes.
2. Heat 1 tablespoon of the oil in a Dutch oven over medium heat until shimmering. Add the onion, green pepper, and red pepper flakes; cook, stirring occasionally, until the vegetables begin to soften, 4 to 8 minutes. Add 2 tablespoons of the cilantro; stir to combine. Push the vegetables to the sides of the pot and increase the heat to medium-high. Add the chicken to the clearing in the center of the pot, skin side down, in an even layer. Cook, without moving the chicken, until the outer layer of the meat becomes opaque, 2 to 4 minutes. (If the chicken begins to brown, reduce the heat to medium.) Using tongs, flip the chicken and cook on the second side until opaque, 2 to 4 minutes more. Add the broth, tomato sauce, and water; stir to combine. Bring to a simmer; cover, reduce the heat to medium-low, and simmer for 20 minutes.
3. Add the rice, olives, capers, and ¾ teaspoon salt; stir well. Bring to a simmer, cover, and place the pot in the oven. After 10 minutes, remove the pot from the oven and stir the chicken and rice once from the bottom up. Cover and return the pot to the oven. After another 10 minutes, stir once more, adding another ¼ cup water if the rice appears dry and the bottom of the pot is beginning to burn. Cover and return the pot to the oven; cook until the rice has absorbed all the liquid and is tender but still holds its shape and the thickest part of the thighs registers 175 degrees on an instant-read thermometer, about 10 minutes longer.
4. Using tongs, remove the chicken from the pot; replace the lid and set the pot aside. Remove and discard the chicken skin; using two spoons, pull the meat off the bones in large chunks. Using your fingers, remove the remaining fat and any dark veins from the chicken pieces. Place the chicken in a large bowl and toss with the remaining 1 tablespoon oil, remaining 2 teaspoons vinegar, remaining 2 tablespoons cilantro, and the pimentos; season with salt and pepper to taste. Place the chicken on top of the rice, cover, and let stand until warmed through, about 5 minutes. Serve, passing the lemon wedges separately.