For those who are interested, here is the recipe:
Chicken
Chef Merito chicken seasoning: This seasoning can be purchased in the Mexican
Food section of almost any grocery store. I purchased mine at Food 4 Less.
3 TBS Chef Merito Chicken Seasoning
2 C. Orange Juice
1 C. Lemon Juice
2 C. Canola Oil
Place ingredients in blender on low speed.
Marinade for 4 hours or overnight if using chicken with skin.
If you are using boneless skinless chicken breasts, this marinade will cover 2 packs of chicken from the store. Lay the chicken out in 2 pyrex baking dishes and pour the marinade over the chicken.
Then preheat the oven to 375 - the amount of time this takes is just about the right amount of marinade time.
Bake the chicken for 50 minutes.
Remove from oven and place in large frying pan [I used the rice pan] - add in marinade and cook an additional 5 minutes or so until cooked to your liking. You may also barbeque the chicken or cook in broil setting for the last few minutes instead.
Rice Preparation:
Prepare the following ingredients and set aside:
1. 3 Cups of water
2. 2.5 Cups of Long Grain Rice
3. 2 TBSP of Knorr Chicken Flavor Bouillon
4. 1 TBSP Garlic Powder
5. 1 TBSP Pepper
6. 2 8oz. cans of Tomato Sauce
7. If desired, add diced tomatoes and onion.
8. 1 TBSP Chili Powder
9. ½ TBSP Cumin
10. 1 TBSP Onion Powder
In a Teflon pot or big Teflon frying pan with a cover add a little canola oil with
the rice. Don’t add too much oil, you’re just trying to saturate the rice not
deep fry it.
Set your flame on high and continually move the rice around until
it browns. Remember, just brown it; it shouldn’t be get dark brown. It seems to be about right when you get a popcorn-like smell from the pan.
Add your water completely, then add tomato sauce.
Finally, add the remaining ingredients.
Continue to stir on high and bring to a boil. Reduce heat cover and simmer for
35 minutes. Fluff with a fork and serve.
To save on dishes, I let the chicken hang out in the marinade while the rice cooled a bit. I then measured the rice into 3/4 cup servings and placed in ziplock baggies for storage until the pot was empty. Then I finished cooking the chicken as well. The serving size for chicken is 6 ounces.
