Garlic and Oregano Marinated Chicken with Roasted Pepper and Black Olive Relish with Saffron-Tomato Rice

  • Level: Intermediate
  • Total: 3 hr 10 min
  • Prep: 30 min
  • Inactive: 2 hr
  • Cook: 40 min
  • Yield: 14 to 16 servings
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Garlic-Oregano Marinade: 

2 tablespoons sherry vinegar

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

2 tablespoons honey

1 tablespoon ancho chili powder

10 cloves garlic, coarsely chopped

1/4 cup fresh oregano leaves

2 cups pure olive oil

Salt and pepper 

Salt and pepper

4 chickens, 2 1/2 pounds each, quartered

Roasted Pepper and Black Olive Relish, recipe follows

Saffron-Tomato Rice, recipe follows

Roasted Pepper and Black Olive Relish:

2 roasted red bell peppers, peeled, seeded and diced

2 roasted yellow bell peppers, peeled, seeded and diced

1 cup pitted and coarsely chopped nicoise olives

2 cloves garlic, finely chopped

1 tablespoon fresh thyme leaves

1/4 cup coarsely chopped parsley leaves

1/4 cup sherry vinegar

1 tablespoon honey

Salt and freshly ground pepper

Saffron-Tomato Rice:

4 cups water

2 cups home-made or low sodium canned chicken stoc

Pinch saffron threads

2 tablespoons unsalted butter

1 tablespoon olive oil

1 medium Spanish onion

3 cups converted white rice

5 tomatoes, seeded and diced


  1. Combine the vinegar, lemon juice, lime juice, honey, ancho chili powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season, to taste, with salt and pepper. 
  2. Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator. 
  3. Preheat the oven to 375 degrees F. 
  4. Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 15 to 20 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes. 
  5. Serve with Roasted Pepper and Black Olive Relish and Saffron-Tomato Rice.

Roasted Pepper and Black Olive Relish:

  1. Combine all ingredients in a medium bowl and season with salt and pepper, to taste. Serve at room temperature.

Saffron-Tomato Rice:

  1. Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes. 
  2. Melt butter and oil in a medium saucepan over medium-high heat, add onion and saute until soft. Add the rice and stir to coat with the oil and butter. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste.

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