Arroz con Pollo (Baked Chicken and Rice)

READY IN: 1hr 20mins
Recipe by PanNan

A very flavorful and attractive dish. So easy if you have a large ovenproof skillet. Just transfer the whole thing from stove top to oven.

Top Review by Luby Luby Luby

I used boneless skinless chicken breasts because I had some that neeeded to be cooked. I didn't have any saffron so I added about 1/16 tsp of turmeric. I found it very easy, very good and the type of dish I like to make during the week after I've worked all day. Next time I prepare it I might decrease the red pepper to 1/4 tsp just to compare the difference. I may play around with it and add more tomatoes or then maybe not, however,I don't feel the recipe really needs any changes.

Ingredients Nutrition

Directions

  1. Sprinkle chicken with salt and pepper.
  2. In large oven proof skillet, heat oil over medium heat.
  3. Add chicken, brown on all sides, turning as needed for about 20 minutes.
  4. Remove chicken.
  5. Add onion, green pepper, tomatoes, garlic and rice.
  6. Saute 5 minutes, stirring frequently, until lightly browned.
  7. Stir in broth, bay leaf, oregano, cayenne pepper and saffron.
  8. Bring to a boil.
  9. If skillet isn't oven proof or large enough, transfer to a 13 X 9 X 2 baking dish.
  10. Arrange chicken on top.
  11. Cover with lid or aluminum foil.
  12. Bake in 375 oven for 25 minutes or until chicken and rice are both tender.
  13. Add peas, and pimento or red peppers (if using) on top.

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