This Mideastern Arroz Con Pollo blends Spanish and Middle Eastern influences into a comforting, aromatic meal. Tender chicken pieces bake alongside long-grain rice, absorbing juices rich with lemon, garlic, and warm cinnamon. The dish is studded with colorful vegetables like carrots, celery, and peas, finished with a crunchy topping of toasted pine nuts. It’s a hearty, family-friendly dinner that feels special yet remains simple to prepare. Perfect for weeknight suppers or casual gatherings, this recipe delivers robust flavors and tender textures in every bite, making it a reliable favorite for home cooks seeking something beyond the ordinary.
Mideastern Arroz Con Pollo
Description
This Mideastern Arroz Con Pollo blends Spanish and Middle Eastern influences into a comforting, aromatic meal. Tender chicken pieces bake alongside long-grain rice, absorbing juices rich with lemon, garlic, and warm cinnamon. The dish is studded with colorful vegetables like carrots, celery, and peas, finished with a crunchy topping of toasted pine nuts. It&# 226;ÂÂs a hearty, family-friendly dinner that feels special yet remains simple to prepare. Perfect for weeknight suppers or casual gatherings, this recipe delivers robust flavors and tender textures in every bite, making it a reliable favorite for home cooks seeking something beyond the ordinary.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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In a small skillet, toast pine nuts in 1/2 tablespoon olive oil over medium-low heat until lightly golden, about 1 minute. Set aside.
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Place chicken pieces in a 9x13-inch baking dish. Drizzle with 1 tablespoon olive oil and juice of 3 lemons. Sprinkle with white pepper. Cover tightly with foil.
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Bake chicken for 45 to 55 minutes, until juices run clear. Remove from oven and set aside to cool slightly.
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In the same saucepan, sauté 2 chopped onions, 3 minced garlic cloves, 3 chopped carrots, 3 chopped celery stalks, and 1 diced green bell pepper in 1 tablespoon olive oil until softened, about 6-8 minutes.
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Stir in 1 (8 oz) can tomato sauce, 1/8 teaspoon cinnamon, salt to taste, and 1 (16 oz) bag frozen peas. Simmer for 2-3 minutes, then cover and set aside.
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Once chicken is cool enough to handle, remove meat from bones and chop into bite-sized pieces. Skim fat from pan juices.
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Pour pan juices into a measuring cup and add enough water or chicken stock to make 4 cups total liquid.
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In the 9x13-inch baking dish, combine rice, vegetable mixture, and chopped chicken. Pour the 4 cups of liquid over the mixture and stir gently.
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Cover tightly with foil and bake at 350ðF (177ðC) for 30 minutes, or until rice is tender and liquid is absorbed.
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Remove from oven, uncover, and sprinkle with toasted pine nuts. Let stand for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 174.2kcal
- % Daily Value *
- Total Fat 14.3g22%
- Saturated Fat 2.4g12%
- Cholesterol 22.2mg8%
- Sodium 20.8mg1%
- Total Carbohydrate 3.9g2%
- Dietary Fiber 0.4g2%
- Sugars 3.0g
- Protein 6.9g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore moisture.
Substitutions: You can substitute chicken thighs for breasts for a richer flavor. If pine nuts are unavailable, slivered almonds or walnuts make a good alternative.
Variations: Add dried oregano or cumin for an extra layer of Middle Eastern flavor. For a spicier kick, add a pinch of red pepper flakes.
Tips: To ensure the rice cooks evenly, use long-grain white rice. If you prefer a firmer texture, reduce the liquid slightly.
