Rice With Chicken(Arroz Con Pollo)

• 2 Tbs olive oil
• 4 garlic cloves(minced)
• 1 onion chipped
• 1 green bell pepper, chopped
• 1 tsp ground annato or achiote
• (saffron may be substituted)
• 6 whole chicken legs (thighs included)
• 4 cups chicken broth
• 1 (15-ounce) can chopped tomatoes
• 2 Tbs vinegar
• 1/2 tsp dried oregano & pinch of crushed red pepper flakes
• 1/2 tsp salt & freshly ground black pepper to taste
• 3 cups long grain rice of your choice
• 1/3 cup green olives, sliced in half
• 1 Tbls capers, drained
• A large handful of chopped cilantro

1. In a small stock pan or deep fry pan, heat oil and add garlic, onion and bell pepper and cook until softened. Add ground annato. Push onions and peppers to the side when done and add chicken and cook until browned. Add broth, tomatoes, vinegar, oregano, red pepper flakes, salt and pepper. Bring to a simmer and stir in uncooked rice. Cover and simmer about 30 minutes or until rice is done.
2. Add olives and capers and mix in. Garnish with chopped cilantro or serve as is, or pull the meat off the bones and toss with the rice before serving. This will facilitate easier serving for up to 10 people.

olive oil, garlic, onion, green bell pepper, ground annato, saffron, chicken, chicken broth, tomatoes, vinegar, oregano, salt, long grain rice, green olives, capers, handful

Taken from www.epicurious.com/recipes/member/views/rice-with-chicken-arroz-con-pollo-52501401 (may not work)