This recipe is from America's Test Kitchen show on PBS:

Salt Paste Marinade:
6 mashed garlic cloves
1 teaspoon salt
1/2 tsp oregano
1 tablespoon white vinegar
1/2 teaspoon black pepper

3 1/2 pounds chicken thighs, trimmed of excess fat and skin

Put chicken pieces in marinade paste and coat well. Let sit at room temperature for 15 minutes.

1 tablespoon olive oil
1 onion, diced
1 bell pepper, diced
1/4 teaspoon red chili flakes

Saute for seven minutes until softened, but not browned. Add and stir in:

2 tablespoons chopped cilantro

Push vegetables to one side and brown the chicken thighs on medium heat for a minute or two until lightly browned, but not a lot. Turn over and keep cooking until the chicken is opaque, but not done.

Add:
1 3/4 cup chicken broth
1/4 cup water
1 (8 oz) can tomato sauce

Cover and reduce heat to medium low and cook for about 20 minutes.

Add:
3 cups uncooked medium grain rice
1/2 cup green olives, pitted and sliced
1 tablespoon capers

Bring to a simmer and add:
3/4 teaspoon salt

Cover and put into a 350 degree oven for 20 minutes, stirring after 10 minutes and after 20 minutes. If it looks like it's sticking to the bottom, add up to 1/4 cup water. Return to oven for another 10 minutes (covered). All liquid should be absorbed.

Remove the chicken from the pot. Cover the pot of rice and set aside. Remove the skin from the chicken and discard. Use two spoons to remove the meat from the bones in large pieces.

Add to the chicken meat:

1 tablespoon olive oil
2 teaspoons white vinegar
2 tablespoons chopped cilantro
1/2 cup pimientos cut into slices
Salt and pepper to taste

Put the chicken meat on top of the rice in the pot for 5 minutes with the cover on so the chicken heats through.

Serve with a little lemon juice squeezed on each serving.