Recipe - Mideastern Arroz Con Pollo

One half cup Pine nuts
3 tablespoon Olive oil, divided
1 3 to 4 pound chicken, cut up
White pepper
Juice of 3 lemons
2 cup Longgrain rice
2 Onions, chopped
3 Garlic cloves, minced
1 8 oz. can tomato sauce
1/8 teaspoon Cinnamon
Salt
3 Carrots, chopped
3 Celery stalks, chopped
1 Green bell pepper, minced
1 16 oz. bag frozen peas

Saute pine nuts in One half TBSP. olive oil over mediumlow heat until lightly
browned, about 1 minute. Set aside. Place chicken in 9x13inch baking dish.
Drizzle with 1 TBSP. olive oil and the lemon juice. Sprinkle with pepper.
Cover tightly with foil and bake in a 350degree oven for 45 to 55 minutes,
until juices run clear. Meanwhile, saute the rice in One half 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 mediumlow heat until the rice is
done, about 20 minutes. While the rice is cooking, debone the chicken and
cut into bitesize 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 chickenvegetable
mixture. When the rice is done, combine it with the chickenvegetable
mixture in the baking dish or another serving piece. Garnish with pine nuts
and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini