Arroz Con Pollo (Chicken with Rice)

Title: Arroz Con Pollo (Chicken with Rice)
Categories: Chicken, Rice, Mexican
Yield: 2 servings

1 tb Red wine vinegar
1 c Water
2 Garlic cloves, minced
3 oz Uncooked regular long-grain rice
1/4 ts Oregano leaves 
3/8 ts Pepper, divided
4 Pimiento-stuffed
green olives
1 1/2 lb Chicken parts, skinned 
2 ts Olive oil
1 1/2 ts each drained capers
1/2 c Drained canned Italian tomatoes, diced
1 Pkt instant chicken broth
1/4 c Each chopped onion and green bell pepper
1/2 ts Salt

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.