The avocado-orange salsa is very refreshing next to the comforting chicken and rice.
Latino Style Chicken and Rice
Serves 4 – Adapted from the Best of America’s Test Kitchen 2008
- 6 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1 tablespoon plus 2 teaspoons distilled white vinegar, separated
- 6 bone-in, skin on chicken thighs
- 2 tablespoons olive oil
- 1 onion, chopped fine
- 1 green bell pepper, chopped fine
- 1/4 teaspoon red pepper flakes
- 4 tablespoons minced fresh cilantro, separated
- 1 8-ounce can tomato sauce
- 2 cups white rice
- 3 cups chicken broth
- 1/2 cup green manzanilla olives, halved
- 1 tablespoon capers
- 1/2 cup jarred roasted red peppers
- salt and pepper
Note: you can use long grain or medium grain white rice. If you choose medium grain, then decrease the broth by 1/2 a cup.
Meanwhile, preheat the oven to 350F, with the rack in the middle position.
Remove it and stir the chicken and rice very gently. Put it back in the oven for another 10 minutes. Stir once more. If the rice is dry add 1/4 cup of water and return it back to the oven for another 10 minutes.
Take off the skin of the chicken and discard it. Pull the meat off the bones into large chunks. The easiest way to do this is using 2 spoons so you don’t burn your fingers. After separating the chicken pieces, make sure they don’t have any additional fat or dark veins on them (you can just take those off with your fingers).
Serves 4 – Adapted from Cooking at Home with America’s Test Kitchen 2006
Even though this is supposed to serve 4, my husband and I ate all of it, so I recommend you double it.
- 1 large orange, cut into segments, then 1-inch pieces
- 1 ripe avocado, diced medium
- 2 tablespoons minced fresh cilantro leaves
- 4 teaspoons lime juice (1 or 2 limes)
- 1 small jalapeno chile, minced (optional)