Side Pannel
Mideastern Arroz Con Pollo
Mideastern Arroz Con Pollo
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice, Poultry
Ingredients List
- 1/2 c Pine nuts
- 3 tb Olive oil, divided
- 1 3 to 4 pound chicken, cut up
- White pepper
- Juice of 3 lemons
- 2 c Long-grain rice
- 2 Onions, chopped
- 3 Garlic cloves, minced
- 1 8 oz. can tomato sauce
- 1/8 ts Cinnamon
- Salt
- 3 Carrots, chopped
- 3 Celery stalks, chopped
- 1 Green bell pepper, diced
- 1 16 oz. bag frozen peas
Directions
Saute pine nuts in 1/2 TBSP. olive oil over medium-low heat until lightly
browned, about 1 minute. Set aside. Place chicken in 9x13-inch baking dish.
Drizzle with 1 TBSP. olive oil and the lemon juice. Sprinkle with pepper.
Cover tightly with foil and bake in a 350-degree oven for 45 to 55 minutes,
until juices run clear. Meanwhile, saute the rice in 1/2 TBSP. olive oil
over medium heat until lightly toasted, about 5 minutes. Set aside. Saute
the onion and garlic in 1 TBSP. olive oil over medium heat. Stir in tomato
sauce, cinnamon, salt to taste, carrots, celery and green pepper. Simmer
until the vegetables are just cooked, 6 to 8 minutes. Cover and set aside.
When the chicken is done, remove it from the pan and set aside until it's
cool enough to handle. Meanwhile, carefully pour the pan juices into a
large measuring cup and add enough water or chicken stock to make 4 cups.
Add the rice and cook, covered, over medium-low heat until the rice is
done, about 20 minutes. While the rice is cooking, debone the chicken and
cut into bite-size pieces, discarding the skin and bones. Put the chicken
chunks in the covered pan with the cooked vegetables to keep warm. Cook the
peas according to package directions and add them to the chicken-vegetable
mixture. When the rice is done, combine it with the chicken-vegetable
mixture in the baking dish or another serving piece. Garnish with pine nuts
and serve.
browned, about 1 minute. Set aside. Place chicken in 9x13-inch baking dish.
Drizzle with 1 TBSP. olive oil and the lemon juice. Sprinkle with pepper.
Cover tightly with foil and bake in a 350-degree oven for 45 to 55 minutes,
until juices run clear. Meanwhile, saute the rice in 1/2 TBSP. olive oil
over medium heat until lightly toasted, about 5 minutes. Set aside. Saute
the onion and garlic in 1 TBSP. olive oil over medium heat. Stir in tomato
sauce, cinnamon, salt to taste, carrots, celery and green pepper. Simmer
until the vegetables are just cooked, 6 to 8 minutes. Cover and set aside.
When the chicken is done, remove it from the pan and set aside until it's
cool enough to handle. Meanwhile, carefully pour the pan juices into a
large measuring cup and add enough water or chicken stock to make 4 cups.
Add the rice and cook, covered, over medium-low heat until the rice is
done, about 20 minutes. While the rice is cooking, debone the chicken and
cut into bite-size pieces, discarding the skin and bones. Put the chicken
chunks in the covered pan with the cooked vegetables to keep warm. Cook the
peas according to package directions and add them to the chicken-vegetable
mixture. When the rice is done, combine it with the chicken-vegetable
mixture in the baking dish or another serving piece. Garnish with pine nuts
and serve.
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