Arroz Con Pollo

For chicken:

3 large garlic cloves, coarsely chopped
2 tbsp fresh orange juice
2 tbsp fresh lime juice
1 1/2 tsps salt
3/4 tsp pepper
1 (3 1/2-4 lb) chicken, cut into 8 serving pieces
1 tbsp vegetable oil
1 tbsp unsalted butter

For Rice:

1 lb onions, chopped ( 2 1/2 cups)
2 green bell peppers, chopped
2 large garlic cloves, minced
1/4 tsp crumbled saffron threads
1/4 cup dry white wine (substitute with cider vinegar or apple juice?)
2 tsp ground cumin
2 tsp salt
1 Turkish or 1/2 California bay leaf
1 (14-15 oz) can diced tomatoes, including juice
1 1/2 cups chicken broth (12 oz)
1 1/2 cups water
2 cups long grain white rice (3/4 lb)
1 cup frozen baby peas (5 oz - not thawed)
1/2 cup drained bottled pimientos (2 oz), rinsed
olives
Special equipment: a wide 6-7 qt heavy pot

Prepare chicken:

Puree garlic, orange juice, lime juice, salt and pepper in blender till smooth. Put chicken pieces in a large bowl and pour puree over them, turning to coat. Marinate chicken, covered and chilled, turning occasionally, 1 hour. Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry. Reserve marinade. Heat oil and butter in 6-7 qt saucepan over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally, about 5 minutes per batch. Transfer browned chicken to a plate, reserve fat in pan.

Prepare rice and arroz con pollo:

Put oven rack in middle position and preheat to 350 degrees. Saute onions, bell peppers, and garlic in fat in pan, over moderate high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, about 6-8 minutes. While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds. Add wine and bring to a simmer, then remove from heat. Add cumin and salt to vegetables and cook over moderate high heat, stirring, 2 minutes. Stir in saffron mixture, bay leaf, tomatoes, (including juice), broth, water, and reserved marinade and bring to a boil. Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin side up, and arrange chicken in 1 layer. Return to a simmer. Cover pan tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes. Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through, and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf. Makes 4 servings.