Baked Arroz Con Pollo

Barenaked Chef's Note:

The original recipe was longer and used chicken pieces, but this is my quick and easy version! I hope you enjoy, it is packed with flavor!

• Total Time: 1 hrs 30 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 6

• 3 cups shredded cooked chicken
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 medium onion
• 2 cloves garlic , minced
• 1 small green pepper , chopped
• ½ cup canned tomato
• 4 cups chicken broth
• 1 bay leaf
• 1 (10 ounce) package yellow rice

Directions:

1. Saute veggies in oil.
2. Add broth, tomatoes and bay leaf.
3. Bring to a boil.
4. Spread rice in a 9X13” casserole pan.
5. Pour hot liquid over all, stir well.
6. Add chicken, mix.
7. Bake at 350° for one hour.

Reviews

[Junkintrunk]

Excellent! my chicken hadn't thawed properly in time so i just cubed it up raw into really small cubes. I sauteed up my veggies, then threw in the garlic till fragrant, added the broth, a small can of tomato sauce ( kids aren't particularly thrilled with chunks) and the cubed chicken. Brought it all to a boil and dumped it over the rice. I actually used my Pamperchef chef deep dish baker instead. Covered it up and baked for 1 hr! Perfection according to my husband and son. Really nice dinner to add to my rotation. Thanks!

[Dee-Dee B]

I have made this several times now so I owe it a review. This is a great recipe. Don't skip the boiling the broth part or your rice will not be fully cooked after baking. I even throw the rice in the boiling broth for about 5 minutes before going into the oven. I mix it up by adding peas and sliced black olives and have even made it with some black beans. I like to use several color peppers for presentation. Enjoy this, it is a keeper.

[alimustokoff]

this was so good my husband wants to make it two nights in a row! try it you will NOT be sorry!