Keeping It Fresh Friday: Not Your Boring Ol' Arroz Con Pollo

Another standby in our house is this Brazilian Orange Chicken with Rice.  I know it breaks a basic rule in our family, always eat fresh, by using boxed rice mix.  But its so good that I'm willing to make this concession.  Plus, its cheaper than trying to mix my own saffron rice mix, as you might know if you've ever bought real Spanish saffron.  It also freezes decently well, if you're looking to stock up a freezer for up coming busy times.  Just hold off on the cilantro until serving, so it doesn't wilt and brown in the reheating process. 

How to Make Brazilian Orange Chicken with Rice:
Serves: 4
Prep Time: 10 min.
Total Time: 40 min.

Ingredients:
1 lb. skinless, boneless chicken thighs, cut into 1/2" pieces
1/4 c. olive oil
4 garlic cloves, finely chopped
1 t. grated orange peel
1 c. water
1/2 c. fresh orange juice
1 c. yellow rice mix with seasoning packet (from 8-oz. box)
1/2 c. (packed) sliced pimento-stuffed Spanish green olives
1 c. chopped fresh cilantro
orange wedges


1.  Sprinkle chicken with ground black pepper. (Skip the salt this time; there is plenty in the seasoning mix).  Heat oil in heavy large skillet over medium-high heat.  Add chicken, garlic, and orange peel; saute until chicken is lightly browned, about 3 min.


2.  Add 1 c. water and orange juice; bring to a boil.  Mix in rice, contents of seasoning packet, and olives; return to a boil.  Reduce heat to medium-low, cover, and cook until liquid is absorbed and rice is tender, about 20 min.  Remove from heat; let stand covered for 10 min.


3.  Stir in cilantro.  Transfer to platter.  Serve with orange wedges, to be squeezed over dish as desired.

 Recipe from The Bon Appetit Cookbook, 2006