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Mideastern Arroz Con Pollo

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      Title: MIDEASTERN ARROZ CON POLLO
 Categories: Chicken, Rice, Salli's
      Yield: 6 Servings
 
    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
 
  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.
 
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