Latin-Style Chicken and Rice with Ham, Peas, and Orange

Name: Latin-Style Chicken and Rice with Ham, Peas, and Orange
Yield: Serves 4 to 6
Cuisine: Latin America & Caribbean, Central & South American
Ingredients: 6 medium cloves, garlic, minced or pressed through garlic press (about 6 teaspoons); 1 3/4 teaspoon, table salt; 1 tablespoon, ground cumin; 1 tablespoon, distilled white vinegar plus 2 additional teaspoons; , Ground black pepper; 3.5 pounds, chicken thighs (8 total) bone-in, with skin, trimmed of excess skin and fat; 2 tablespoons, olive oil; 1 , medium onion, chopped fine (about 1 cup); 1 , small green bell pepper, stemmed, seeded, and chopped fine (about 3/4 cup); 8 ounces, ham steak or Canadian bacon, cut into 1/2-inch pieces (about 1 1/2 cups); 1/4 teaspoon, hot red pepper flakes; 1/4 cup, minced fresh cilantro leaves; 8 ounces, canned plain tomato sauce; 1 3/4 cups, low-sodium chicken broth; 1/4 cup, Water, plus more as needed; 3 cups, medium-grain rice (see note above); 1/2 cup, green olives (manzanilla), pitted and halved; 1 tablespoon, capers; 3 strips, orange zest, removed with peeler, each strip about 3 inches long; 3 tablespoons, fresh orange juice; 1 cup, frozen peas; 1/2 cup, jarred pimentos, cut into 1/4 by 2-inch strips; , Lemon wedges, for serving

Main Courses
Latin America & Caribbean
Central & South American
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Meat
Poultry
Vegetables
Pork
Fruit
Chicken
Rice

Appears in Cook's Illustrated September/October 2006, America's Test Kitchen TV

Quick versions of arroz con pollo usually sacrifice flavor for speed. Our version features bold, complex flavors and takes about an hour.

SERVES 4 to 6

TIME 2¼ hours

Latin-Style Chicken and Rice with Ham, Peas, and Orange

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