This fusion of Mexican and American styles is one of our dinner ideas that the whole family will love. Make a flavorful marinade with lemon juice, thyme, coriander, and other spices and allow chicken to soak up the flavors before grilling. Then chop the chicken and add to a package of "Sazón Goya Con Culantro Y Achiote" mix for a complete meal. Smart Recipes, Fusion Recipes, Chicken Recipes, Recipes Chicken Fusion Chicken With Rice (Arroz Con Pollo) Chicken With Rice (Arroz Con Pollo) Recipe | RecipeSavants.com PT1H Serves 6 Ingredients: 3 Cups Long Grain White Rice 3 Large Chicken Thighs 2 Tablespoons Lemon Juice 4 Tablespoons Grape Seed Oil 6 Tablespoons Olive Oil 0.25 Cup Pride Of Szeged Chicken Rub Seasoning 4 Tablespoons Fresh Garlic 10 Ounces Can Of Diced Tomatoes And Green Chilies 1 Tablespoon Thyme 1 Tablespoon Coriander 2 Tablespoons Parsley 1 Teaspoon Cumin 1 Tablespoon Kosher Coarse Salt 1 Tablespoon Black Pepper 1 Tablespoon Cilantro 1 Tablespoon Rosemay 1 Cup Hot Tap Water 1 Tablespoon Vegetable Stock Base 2 Ounces Marsala Wine Prepare marinade: whisk chicken rub with lemon juice and grape seed oil in a small bowl. Rub chicken with seasoning mixture. Now refrigerate chicken to marinate for at least 2 hours or more. Cook Chicken: when marinated, set the broiler on high and broil chicken thighs keeping bone side up for 10 minutes. Turn occasionally if necessary to avoid burning and cook thoroughly. Cook for 10 minutes more or until internal juices run clear. Once done, remove from broiler and allow to cool. Once chicken is cool enough to handle, remove skin and meat from bones using a fork. Dice chicken into ¼ inch pieces and set aside. Cook rice with 1 envelope of Sazon goya and set aside. Combine 1 cup of very hot tap water with vegetable base to prepare vegetable stock. Set aside. Heat olive oil in a large pot over medium low heat and sauté garlic until just soft. Add in tomato can along with its water. Increase heat stirring frequently to simmer. Add all spices and continue cooking for 15 minutes. Add chicken and bring it to a boil. Add prepared vegetable stock, bring to another boil and then reduce heat to simmer on low. Add marsala wine and cook until all of its liquid is almost cooked-off. Remove pot from heat and add in rice. Gently stir to combine rice with the mixture avoiding over-stirring. Serve.

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