Recipes for the Web

Barrington Software Incorporated

ARROZ CON POLLO

Serves 6

Cuban Black Beans are a perfect accompaniment with this chicken and rice dish.

1 1/2 cups long-grain white rice

Hot water (about 150°)

1 1/2 cups canned tomatoes with juice

1/2 cup finely chopped red onion

2 garlic cloves, minced

5 teaspoons dried oregano

2 teaspoons cumin

2 teaspoons chili powder

1 1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper

3 whole chicken breasts, bone in and skin removed, each half cut into three triangular pieces

3 tablespoons canola oil

1 small jalapeño pepper, seeded, deveined, and minced

2 1/2 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

1 cup frozen baby peas, thawed

10 cherry tomatoes, cut in half

Cilantro, for garnish, optional

1. Heat oven to 375°. Place rice in a medium bowl, and cover with 2 inches of hot water. Let rice

soak 10 minutes. Transfer to a colander, and drain. Rinse with cold water, and set aside.

2. Place canned tomatoes, onion, and garlic in a blender. On high speed, blend the mixture until

puréed, about 30 seconds. Set aside. In a small bowl, combine 4 teaspoons oregano with cumin,

chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub each piece of chicken with the

mixture, and set aside.

3. Heat 2 tablespoons oil in a large Dutch oven. Cook the chicken in two batches over

medium-high heat until browned on each side, about 2 minutes per side. Add 1 tablespoon oil to

pot before browning second batch. Transfer all chicken to a bowl, and set aside. Add reserved rice

to the remaining oil in pot, and cook over medium-low heat, stirring, until rice becomes slightly

golden, about 2 minutes. Add jalapeño, and cook 1 minute more. Add tomato purée, and cook,

stirring, until the liquid has been absorbed, 2 to 3 minutes. Add remaining 1 teaspoon dried

oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add broth, peas, cherry tomatoes,

and chicken; bring to a simmer over high heat.

4. Cover, and transfer pot to oven. Bake until chicken is cooked through and liquid has been

absorbed, 25 to 35 minutes. Garnish with cilantro, and serve warm.

Per serving: 551 calories, 12 g fat, 143 mg cholesterol, 43 g carbohydrate, 910 mg sodium, 59 g

protein, 3 g dietary fiber.

From Martha Stewart

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