Latin-Style Chicken And Rice (Arroz Con Pollo)

To keep the dish from becoming greasy, it is important to remove excess fat from the chicken thighs 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 3 from 1⁄4 cup to 3⁄4 cup and add the additional 1⁄4 cup water in step 4 as needed. When removing the chicken from the bones in step 5, 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.

1. Adjust oven rack to middle position and heat oven to 350 degrees. Combine garlic, 1 tablespoon vinegar, 1 teaspoon salt, 1⁄2 teaspoon pepper, and oregano in large bowl. Add chicken, coat evenly with marinade, and set aside for 15 minutes.
2. Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, bell pepper, and pepper flakes and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Stir in 2 tablespoons cilantro.
3. Clear center of pot and increase heat to medium-high. Add chicken to center of pot, skin side down, and cook until outer layer of meat becomes opaque, 2 to 4 minutes per side, reducing heat if chicken begins to brown. Stir in broth, tomato sauce, and water. Bring to simmer, cover, reduce heat to medium-low, and simmer for 20 minutes.
4. Stir in rice, olives, capers, and 3⁄4 teaspoon salt and bring to simmer. Cover, transfer to oven, and cook, stirring every 10 minutes, until thighs register 175 degrees, about 30 minutes. If, after 20 minutes of cooking, rice appears dry and bottom of pot begins to scorch, stir in additional 1⁄4 cup water.
5. Transfer chicken to plate and set pot aside, covered. Pull chicken into large chunks using 2 spoons, discarding skin and bones. Place chicken in large bowl, toss with remaining 2 teaspoons vinegar, remaining 1 tablespoon oil, remaining 2 tablespoons cilantro, and pimentos and season with salt and pepper to taste. Place chicken on top of rice, cover, and let stand until warmed through, about 5 minutes. Serve with lemon wedges.

LATIN-STYLE CHICKEN AND RICE WITH BACON AND ROASTED RED PEPPERS
Bacon adds a welcome layer of richness and red peppers bring subtle sweet flavor and color to this variation. To use long-grain rice, increase the amount of water to 3⁄4 cup in step 3 and the salt added in step 4 to 1 teaspoon.
1. Substitute 2 teaspoons paprika for oregano and sherry vinegar for white vinegar.
2. Cook 4 slices bacon, cut into 1⁄2-inch pieces, in Dutch oven over medium heat until crisp, 5 to 7 minutes. Remove bacon with slotted spoon and transfer to paper towel–lined plate; pour off all but 1 tablespoon bacon fat from pot. Continue with step 2, substituting 1 small red bell pepper, stemmed, seeded, and chopped fine, and 1 carrot, peeled and chopped fine, for green bell pepper and cooking vegetables in fat left in pot.
3. Continue with recipe, substituting 1⁄4 cup minced fresh parsley for cilantro, omitting olives and capers, and substituting 1⁄2 cup roasted red peppers, cut into 2 by 1⁄4-inch strips, for pimentos. Garnish chicken and rice with reserved crisp bacon before serving.

LATIN-STYLE CHICKEN AND RICE WITH HAM, PEAS, AND ORANGE
Ham gives this variation further richness and orange zest and juice provide a bright accent. To use long-grain rice, increase the amount of water to 3⁄4 cup in step 3 and the salt added in step 4 to 1 teaspoon.
1. Substitute 1 tablespoon ground cumin for oregano.
2. Continue with step 2, adding 8 ounces ham steak or Canadian bacon, cut into 1⁄2-inch pieces, with onion, bell pepper, and pepper flakes.
3. Continue with step 3, adding three 3-inch strips orange zest with rice, olives, capers, and salt. Add 1 cup frozen peas to pot with 1⁄4 cup water, if necessary, after stirring contents of pot for second time.
4. In step 5, toss chicken with 3 tablespoons orange juice along with vinegar, olive oil, cilantro, and pimentos and proceed with recipe.