Latin-Style Chicken and Rice with Bacon and Roasted Red Peppers

Name: Latin-Style Chicken and Rice with Bacon and Roasted Red Peppers
Yield: Serves 4 to 6
Cuisine: Latin America & Caribbean, Central & South American
Ingredients: 6 medium cloves, garlic, minced or pressed through garlic press (about 2 tablespoons); , Table salt; 2 teaspoons, sweet paprika; 1 tablespoon, sherry vinegar plus 2 additional teaspoons; , Ground black pepper; 8 , bone-in, skin-on chicken thighs (3 1/2 to 4 pounds), trimmed of excess skin and fat; 4 strips, bacon, cut into 1/2-inch pieces; 1 , medium onion, chopped fine (about 1 cup); 1 , small red bell pepper, stemmed, seeded, and chopped fine (about 3/4 cup); 1 , medium carrot, finely chopped; 1/4 teaspoon, hot red pepper flakes; 1/4 cup, minced fresh parsley leaves; , 1 can (8 ounces) tomato sauce; 1 3/4 cups, low-sodium chicken broth; 1/4 cup, water; 3 cups, medium-grain rice (see note above); 1 tablespoon, olive oil; 1/2 cup, roasted red peppers, cut into 2 by 1/4-inch strips; , Lemon wedges, for serving

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

Latin-Style Chicken and Rice with Bacon and Roasted Red Peppers

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