4 cloves garlic, pressed or mashed
1 Tablespoon white vinegar
1 teaspoon dried oregano
salt & pepper
4-5 chicken thighs (with bone & skin)
3-4 chicken breasts (with bone & skin)
2 Tablespoons olive oil
1 large onion, diced
1 green pepper, diced
1 teaspoon pimenton (or regular paprika)
1 teaspoon oregano
1 1/2 teaspoons cumin
1 bay leaf
1 pound chopped tomatoes
1 12 oz bottle beer
1 1/2 C chicken broth
2 C long grain white rice
1/2 C manzanilla (green olives) with pimento, halved
1/4 C capers
1/2 C piquillo peppers, roughly chopped
1. Combine ingredients for marinade, then add chicken pieces to coat. I'd prefer to use all thighs, but some folks in this house prefer white meat, so I use both for this recipe. Set aside (in the fridge) for half an hour or so.
2. Heat oil in large pot over medium heat. Add onions and green pepper and cook until softened. Move veggies to the side, increase heat to medium-high and add chicken in a single layer on the bottom. Let cook, undisturbed for 3-4 minutes, then flip and leave for another 3-4 minutes. (I needed to do this in two batches because my pot is not wide enough.) Remove all chicken from pot.
3. Add pimenton, oregano, cumin and rice to the pot. Stir to combine so spices coat rice and vegetables. Add tomatoes, manzanillas, capers, piquillo peppers, beer and chicken broth. Return chicken to the pot and try to ensure it is covered by liquid. Add bay leaf, cover pot and reduce heat to medium-low.
4. After 20 minutes or so, remove chicken from the pot, (and the bay leaf if you can find it, if not don't forget to pull it out later.) If rice is too dry or sticky, add additional 1/4 C broth. Replace lid. Remove the skin from chicken, and remove chicken from bone by using two spoons to pull it apart into large, bite-sized pieces.
5. Return chicken to the pot and gently mix everything together. If rice is tender, turn off heat and let sit for five minutes before serving.