Arroz con Pollo (P1)

By Bailey1_

Ingredients

• marinade:
• 1/4 cup fresh orange juice (about one orange)
• 2 tablespoons fresh lime juice (1 sm lime)
• 2 garlic cloves, minced
• 1 tsp salt
• for chicken and rice:
• 4 boneless, skinless chicken breasts
• 1/4 c sun dried tomatoes
• 1 anaheim pepper diced
• 1 onion diced
• 1 cup canned diced tomatoes (or about 3 roma tomatoes diced)
• 2 garlic cloves
• 1/2 cup green beans
• 1/2 cup baby carrots chopped
• 2 tsp cumin
• 1 tsp paprika
• 1/4 tsp saffron, crushed
• 2 bay leaves
• 2 tsp salt
• 1/2 tsp pepper
• 2 cups brown rice, uncooked
• 3 1/2 cups chicken broth

Details

Servings 1
Adapted from facebook.com

Preparation

Step 1

Preheat oven to 400 degrees.

Cut up your chicken into about 4 oz pieces. Place chicken pieces in a large shallow dish.

Mix together the marinade ingredients and pour over chicken. Cover with plastic wrap and chill for an hour in the fridge.

After an hour, heat a heavy 5 1/2-quart ovenproof pot. (you may need to use a tad water to keep the chicken from sticking.) Once the pan is hot, add half of the chicken pieces and brown on both sides—this should take about six minutes—you just want to brown the chicken here, not actually cook it through. After that half of chicken is done, remove and set on a plate then brown the remaining pieces of chicken.

After all your chicken is done and on a plate, add the onions, diced pepper, green beans, carrots and garlic with a bit of water. Saute veggies for about five minutes.

Add cumin, paprika, salt, pepper and crushed saffron to the veggies and mix well. Add sun dried tomatoes and diced tomatoes and mix. Add bay leaf.

Pour in chicken broth and bring to a boil. Then and add the rice, stirring well to combine.

Lay the chicken pieces in the pot, cover tightly with a lid and place in a 350 degree oven for 30 minutes. Check at this point to see if the rice is done. Add 10 additional min if needed. (mine ended up taking 70 min to cook thoroughly.) After baking, rice should have absorbed most of the liquid and be fluffy. The chicken pieces should be completely done.

It's easy to portion the chicken as it stays whole ... so each piece would be a serving and then you can measure your rice. You can also add a touch of hot sauce for flavor.