Arroz Con Pollo

Are you on Pinterest? If so, are you completely addicted? I just love scrolling through everyone's pins to see what cool things are out there. And of course I just love seeing all of the beautiful food pictures. I have found so many new recipes and inspiration for things I want to cook since I joined Pinterest just a few weeks ago.

This Arroz Con Pollo came from a recipe pinned to Pinterest by someone I follow, and is from the blog Eat, Live, Run. I made a few change to make it an easy weeknight meal.

A few things I really loved about this dish - the roasted tomatoes, how quick and easy it was (with my changes), the fact that it's a one-pot dish, and how much flavor it has. It reminded me a lot of my one-pot Latin Style Chicken with Rice, just with more veggies and a few other spices.

Here is my version of the recipe -

Ingredients

• Marinade: 1/2 c orange juice, juice from 1/2 of a lime, touch of oil, 1 tsp cumin, 2 cloves minced garlic, and a pinch or two of salt
• 3-4 boneless, skinless chicken breasts
• 2 yellow onions, chopped
• 2 green peppers, chopped
• 2 cloves garlic, minced
• 1 pint of grape tomatoes
• 1 c canned, diced tomatoes
• 1 tsp paprika
• 1 tsp cumin
• 1/4 tsp saffron, crushed
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
  
• 3.5 c chicken broth
• 2 c white rice
• 1/2 c frozen peas

Directions

• Mix marinade ingredients and pour over chicken in a shallow dish or ziploc bag. Marinate 1-2 hours.
  
• Heat oven to 400 degrees. Toss tomatoes with 1 tbsp olive oil and place in a baking dish or on a cookie sheet. Roast for 20 minutes or until slightly charred and bursting (my tomatoes were so good that I ate almost half of them before getting them into my pot...glad I made extra!!). Lower oven to 350 degrees.
  
• Heat 1 tbsp olive oil in a Dutch oven or other heavy-bottomed, oven-proof pot over medium high heat
  
• Add chicken and cook 2-3 minutes per side; transfer to a plate
• Add onions and peppers to the pot; saute 3-4 minutes
• Add garlic; saute 1-2 minutes
• Add roasted tomatoes, diced tomatoes, and spices; stir
• Add rice; stir. Add broth, stir and bring to a boil.
  
• Add chicken, cover tightly, and transfer to the oven for 20-25 minutes. The chicken should be completely cooked through and the rice should be done/liquid should be absorbed.
  
• Stir in the peas and serve