Recipe for Arroz Con Pollo (chicken With Rice)

1.00	tb	Red wine vinegar
2.00		Garlic cloves, minced
0.25	ts	Oregano leaves
0.38	ts	Pepper, divided
1.50	lb	Chicken parts, skinned
2.00	ts	Olive oil
0.50	c	Drained canned Italian
		-tomatoes, diced
0.25	c	Each chopped onion and green
		-bell pepper
1.00	c	Water
3.00	oz	Uncooked regular long-grain
		-rice
4.00		Pimiento-stuffed green
		-olives
1.00		1/2 ts each drained capers
		-and chopped fresh cilantro
1.00		Pkt instant chicken broth
		-and seasoning mix
0.50	ts	Salt

Instructions:
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.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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