Mideastern arroz con pollo

6 Servings

Ingredients

Quantity Ingredient
½ cup Pine nuts
3 tablespoons Olive oil, divided
1 3 to 4 pound chicken, cut up
White pepper
Juice of 3 lemons
2 cups Long-grain rice
2 Onions, chopped
3 Garlic cloves, minced
1 8 oz. can tomato sauce
⅛ teaspoon 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 ½ 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 ½ 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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