Dinner By Dagny

Not just food, food with flavor

Baked Arroz con Pollo

This is simply spanish style chicken and rice. In the Caribbean, it’s known as seasoned rice. I took the basic recipe off the back of the Goya pigeon peas can and made some modifications. I used brown rice, as that’s generally what I have in my kitchen these days. I also did most of the cooking in the oven. I took what I learned from the baked rice pilaf recipe and made it work for this. I figured that this was a more traditional approach to it, as the West Indians use banana leaves to help steam the rice.

Ingredients

1 tablespoon olive oil

5 bone-in chicken thighs

1/2 cup diced green pepper

1 small onion diced

2 packets Sazon Goya seasoning packets

2 garlic cloves minced

1 tsp oregano

1 can pigeon peas

1/2 cup tomato sauce

2 cups brown rice

3 cups water

Directions

1.  Heat olive oil in large saucepan over medium high heat

2.  Preheat oven to 375 degrees

3.  Brown chicken thighs.  Brown in batches as needed.  Do not crowd pan

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4.  Set chicken thighs aside to drain (on paper towel lined plate)

5.  Remove any excess oil/fat from pan, leaving about 1 tablespoon

6.  Saute onions and peppers for 3-4 minutes

7.  Add garlic and saute 2-3 more minutes

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8.  Add brown rice and cook for a few minutes, until rice becomes aromatic (smells nutty)

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9.  Add water, pigeon peas (and liquid), tomato sauce, sazon, and oregano and bring to a boil

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10.  Add chicken thighs

11.  Cover with moistened dish towel and place lid on top.  Fold over corners of dish towel

12.  Bake for 50 minutes

13.  Remove from oven and let sit for 10 additional minutes before removing the cover.  Stir before serving

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Results

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This was paired with green beans and fresh salad.

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