1 tablespoon plus 2 teaspoons distilled white vinegar
Groud black pepper
8 bone-in, skin-on chicken thighs (3.5-4 pounds).
Boneless skinless also work.
2 tablespoons olive oil
1 medium onion, choped fine (about 1 cup)
1 small green pepper, stemmed seeded and chopped fine (about 1/4 cup)
1/4 teaspoon hot red pepper flakes
1/4 cup fresh minced cilantro leaves
1 (oz.) can tomato sauce
1 3/4 cups low sodium chicken broth
1/4 cup water
3 cups medium grain rice
1/2 cup olives, pitted and halved (manzanilla, green recommended)
1 tablespoon capers
1/2 cup jarred pimentos, cut into 2 by 1/4" strips (I skipped this)
lemon wedges for serving.
Oven rack in middle, preheat to 350 degrees.
Instructions
Heat 1 tablespoon oil in Dutch over over medium heat until shimmering (we used a small stock pot, this meant having to switch to a glass casserole dish later for the oven). Add onion, green pepper, and pepper flakes. Cook stirring until vegetables begin to soften, 4-8 minutes. Add 2 tablespoons cilantro; stir to combine. Push vegetables to sides of pot and increase heat to medium-high. Add chicken to clearing in
Add rice, olives, capers, and 3/4 tsp salt, stir well. Bring to simmer, cover, then move to oven (here is where you switch to a glass casserole if using a non-oven safe pot). After 10 minutes, stir chicken and rice once from bottom up. Return to oven, wait 10 minutes, then repeat, adding 1/4 cup water it rice appears dry or pot is beginning to burn. Return to oven, cook until rice has absorbed all liquid and is