Arroz con Pollo*

Serves 6

12 half-breasts of skinless chicken
3 T finely minced garlic
3 T oregano
4 T sherry vinegar
1/4 C olive oil
2 T freshly ground black pepper
1/4 C dry white wine
1 tsp saffron threads
2 onions, cut into medium dice
2 green peppers, cut into medium dice
2 T finely minced garlic
2 tsp ground cumin
4 tsp paprika
2 C diced canned low-sodium plum tomatoes, drained
2 C Spanish short-grain rice
4-1/2 C defatted chicken stock

Place chicken in a non-aluminum container. Combine garlic, oregano, vinegar, and pepper in a bowl or mortar. Rub to a paste with a spoon or pestle.

Whisk in the olive oil. Toss the chicken pieces in this mixture; cover and marinate overnight in the refrigerator. Bring to room temperature for cooking.

Warm the wine in a small pan and add the saffron filaments. Let steep 10
minutes.

Brown the chicken pieces well on all sides over medium-high heat; set aside.

Cook the onions and peppers over moderate heat until tender, about 10 minutes. Add the garlic, cumin, paprika, and tomatoes and cook 5 minutes longer. Stir in saffron infusion, rice, and chicken stock. Bring to a boil; reduce heat to a simmer. Cook, covered, over low heat until the rice has absorbed most of the liquid, about 15 minutes. The rice will be a little soupy. Return the chicken to the pan and bake, uncovered, at 350° for about 15 minutes longer. Or you may add the chicken to the pan after 10 minutes of cooking the rice, re-cover the pan, and continue cooking on top of the stove. If the rice seems soupy, let the pan sit off the heat, covered, and most of the liquid will be absorbed. Sprinkle with parsley, optional strips of red pepper or olives, and serve from the pan.