Cilantro Arroz con Pollo in Citrus Marinade

• 1 cup Mitsukan’s Ponzu Citrus Soy Sauce
• 8 pieces of chicken, rinsed, bone in, skin on
• 1 tbsp canola oil
Cilantro Rice
• 2 cups white rice
• half bunch cilantro, rinsed and roughly chopped
• ½ small yellow onion, roughly chopped
• 1 garlic clove, roughly chopped
• 4 cups water
• 1 tbsp canola oil
• ½ tbsp. chicken bouillon powder
• 1 orange thinly sliced in rounds for garnish
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1. In a sealable freezer bag, add chicken pieces and Mitsukan’s Ponzu Citrus Soy Sauce. Place sealed bag in the refrigerator and let chicken pieces marinate for ½ hour.
2. Place chopped cilantro, onion, garlic and one cup of water in the blender and liquefy, mixing well. Set aside.
3. In a medium sauce pan heat oil over medium/low flame, add rice and stir until it is a bit golden. Add cilantro/onion/garlic liquid and chicken bouillon powder to the rice then add 3 more cups of water. Stir, incorporating all ingredients. Lower flame to low, simmer and cover until rice becomes fluffy. About 15 minutes.
4. In a large skillet, heat oil over medium/low flame. Carefully add marinated chicken pieces to the pan and cover. Cook pieces on each side 7-10 minutes until fully cooked.
5. Serve immediately with cilantro rice and garnish with orange slices.