Frango Marengo - Brazilian Chicken

3 T. Chicken Base + 3 cups water
1 8 oz bag yellow saffron rice (or add tumeric to other rice)
4 chicken breasts, boned and skinned.
1 8 oz. bag frozen pearl onions, thawed and drained
3 cloves garlic
1/4 c. Olive oil
20 olives stuffed with pimentos
1 14 0z. can diced tomatoes
Juice and grated peel of one small orange
Cardamon Seed, ground
Chili powder
Cinnamon
Cumin
Paprika
Pepper
1 8 0z. container of mushrooms, sliced or quartered
1 T butter
1 clove garlic

Chopped fresh cilantro
1 orange, sliced

As Julia Child famously stated, "Don't Crowd the Mushrooms!"

Make rice according to package instructions but substitute chicken stock for water. While rice is cooking, saute chicken and pearl onions in olive oil with 3 cloves minced garlic, salt, and pepper until chicken is brown and onions are carmelized. Add orange juice and peel, olives, tomatoes, spices, and 1 c. chicken stock and simmer 15 minutes. In a small sauce pan, saute quartered mushrooms in butter with 1 clove garlic, salt and pepper until a golden brown. Add mushrooms and simmer 5 more minutes. Stir in fresh chopped cilantro into the rice and transfer to a platter. Spoon chicken pieces onto the rice and pour sauce over the chicken. Garnish platter with cilantro and orange slices

Serving Size: 2 cup servings