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Latino Chicken and Rice

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Latino Chicken and Rice
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Servings: 4
Recipe by: Frankie


5 medium garlic gloves minced
1 TBSP plus 2 tsp apple cider vinegar
1/4 tsp oregano
2 lbs bone in chicken thighs (about 4)
2 TBSP vegetable oil
1 medium onion minced
1 small green pepper chopped
1/4 tsp red pepper flakes
1/4 cup fresh cilantro
8 oz chicken broth
8 oz can tomato sauce
1/2 cup water
1 1/2 cups medium grain rice
1/4 cup green olives
1 TBSP capers
salt and pepper
lemon wedges


1. Preheat oven to 350 degrees F

2. Add garlic, 1/2 tsp salt, 1 TBSP vinegar, oregano, and 1/2 tsp black pepper to a bowl and combine. Place the chicken pieces in the bowl and coat evenly with mixture.

3. Heat 1 Tbsp oil in a dutch oven over medium heat and add onion, green pepper and red pepper flakes. Stir occasionally for about 5 minutes. Add 2 Tbsp cilantro and combine.

4. Increase the stove to medium high heat and push vegetables to the side of the pan and add the chicken skin side down. Cook on each side for 2 to 4 minutes. Add the broth, tomato sauce and water and stir. Bring to a simmer, reduce heat to medium low and simmer for 20 minutes.

5. Add the rice, olives and capers. Stir and bring back to a simmer, cover the dutch oven and place in the oven for about 10 minutes. Remove from the oven and stir then place covered back in the oven for another 10 minutes. Stir once again and add a little water if it seems dry. Cover again and place in the oven for about 10 more minutes.

6. Remove the chicken pieces from the dutch oven and discard the skin. Remove the chicken from the bones in large chucks and place in a bowl. Add the remaining oil, vinegar and cilantro with a little salt and pepper to the bowl and toss with the chicken.

7. Place the chicken on top of the rice and cover for about 5 minute. Serve with the lemon wedges.

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