ARROZ CON POLLO
Serves 6.

6	medium garlic cloves, pressed
1/2 tsp	dried oregano
1 tbs	white vinegar
8	bone-in chicken thighs and/or legs, skin and extra fat removed
	ground black pepper

2 tbs	olive oil
1 	large onion, finely diced
1	large green bell pepper, finely diced
1/2 tsp	red pepper flakes

1/4 c	minced fresh cilantro leaves

1	8oz can tomato sauce
2 c	chicken broth or stock

3 c	long-grain rice
1/2 c	pitted and chopped green manzanilla olives
1 tbs	capers

1 	4 oz jar diced pimentos

Adjust oven rack to middle-lower position and heat to 350 degrees.

In a small bowl, combine garlic and salt and mash to a paste with
a spoon or rubber spatula. Add oregano, 1 tbs vinegar and 1/2 tsp
black pepper. Place chicken in a large zip lock bag and add marinade.
Set aside for at least 15 minutes.

Head 1 tbs oil in a large pot or Dutch oven. Add onion, green pepper
and red pepper flakes and cook until they begin to soften, 5-10
minutes. Add half of tghe cilantro and stir to combine. Add chicken
and marinade, stock and tomato sauce and bring to a simmer. Cover
and simmer for 20 minutes.

Add rice, olives and capers and return to a simmer. Cover and place
pot in oven for 30 minutes, stirring every 10 minutes.

Remove chicken from pot. Pull meat off bones in large chunks. Combine
chicken with pimentos, 1 tbs olive oil, 2 tbs vinegar, remaining
cilantro and season with salt and pepper to taste.

Serve chicken over rice.