1 tablespoon red wine vinegar
2 garlic cloves, minced
1/4 teaspoon oregano leaves
3/8 teaspoon pepper, divided
1 1/2 lb chicken parts, skinned
2 teaspoon olive oil
1/2 cup drained canned italian tomatoes, di; ced
1/4 cup each chopped onion and green bell p; epper
1 cup water
3 oz uncooked regular long-grain rice
4 pimiento-stuffed green olives
1 1/2 ts each drained capers and chop; ped fresh cilantro
1 pkt instant chicken broth and seaso; ning mix
1/2 teaspoon 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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