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Title: Arroz Con Pollo (chicken With Rice)
Category: Chicken Rice Mexican
Serves: 2

Ingredients:

1.00	tb	Red wine vinegar
2.00		Garlic cloves, minced
0.25	ts	Oregano leaves
0.38	ts	Pepper, divided
1.50	lb	Chicken parts, skinned
2.00	ts	Olive oil
0.50	c	Drained canned Italian
		-tomatoes, diced
0.25	c	Each chopped onion and green
		-bell pepper
1.00	c	Water
3.00	oz	Uncooked regular long-grain
		-rice
4.00		Pimiento-stuffed green
		-olives
1.00		1/2 ts each drained capers
		-and chopped fresh cilantro
1.00		Pkt instant chicken broth
		-and seasoning mix
0.50	ts	Salt

Instructions:
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.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.