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1
Combine the vinegar, lemon juice, lime juice, honey, ancho chile powder, garlic and oregano in a blender and blend for 30 seconds.
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2
With the motor running, slowly add the olive oil until emulsified.
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3
Season to taste with salt and pepper.
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4
Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat.
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5
Cover and let marinate for 2 hours in the refrigerator.
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6
Preheat the oven to 375 degrees F. Heat a large saute pan until almost smoking.
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7
Remove the chicken from the marinade and season with salt and pepper to taste.
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8
Saute the chicken until golden brown on both sides.
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9
Place the chicken on a large baking sheet and place in the oven, bake for 12 to 15 minutes or until just cooked through.
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10
Remove from the oven and let rest, 5 minutes.
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11
For the Roasted Pepper and Black Olive Relish:
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12
Combine all ingredients in a medium bowl and season with salt and pepper to taste.
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13
Serve at room temperature.
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14
For the Saffron-Tomato Rice:
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15
Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes.
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16
Melt butter and oil in a medium saucepan over medium high heat, add onion and saute until soft.
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17
Add the rice and stir to coat with the oil and butter.
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18
Add the saffron broth, bring to a boil, cover and reduce heat to medium.
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19
Cook until the rice is tender about 12 to 15 minutes.
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20
Fold in the tomatoes and season with salt and pepper to taste.
