Ingredients for Arroz Con Pollo Baked Chicken And Rice
- 3-4 lbs chicken pieces
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 3 garlic cloves, minced
- 2 cups chicken broth
- Bay Leaf
- Fresh Oregano
- Red Cayenne Pepper
- 1 pinch saffron threads
- 1 cup long grain rice, uncooked
- 1/4 cup frozen green peas
- 1/4 cup pimientos, drained and chopped
- 1 (6 ounce) can tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- fresh cilantro or parsley, for garnish
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How to Make Arroz Con Pollo Baked Chicken And Rice
- Preheat oven to 375°F (190°C).
- In the oven-safe skillet, heat olive oil over medium-high heat. Brown the chicken pieces on all sides.
- Add onion, bell pepper, and garlic to the skillet. Cook until softened, about 5 minutes.
- Stir in the rice, chicken broth, diced tomatoes, tomato paste, saffron, cumin, paprika, and salt. Bring to a simmer.
- Arrange the chicken pieces evenly over the rice mixture.
- Cover the skillet and transfer to the preheated oven.
- Bake for 45-50 minutes, or until the chicken is cooked through and the rice is tender and has absorbed most of the liquid.
- Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh cilantro or parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
41g
Fat
33g
Carbs
20g
