Baked Cuban mojo chicken & rice

Step 1

Preheat oven to 450°. In large bowl, stir marinade mix, garlic, peppers, onion, olives, orange juice, 1 tablespoon oil, tomato paste and zest; add chicken and let stand 30 minutes at room temperature, turning once.

Step 2

In 13 x 9-inch baking dish, whisk rice, stock and remaining 1 tablespoon oil; place chicken mixture, skin side up, over rice mixture. Cover dish tightly with aluminum foil; bake 45 minutes or until rice is tender and internal temperature of chicken reaches 165°. Remove foil; bake 15 minutes or until chicken skin is golden brown and crisp. Makes about 6 cups rice and vegetables.