Arroz Con Pollo Baked Chicken And Rice Recipe

Ingredients for Arroz Con Pollo Baked Chicken And Rice

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• Salt and pepper to taste
• Pepper
• 2 tablespoons olive oil
• 1 medium onion, chopped
• Green Pepper
• Tomatoes
• 2 cloves garlic, minced
• 2 cups chicken broth
• Bay Leaf
• Fresh Oregano
• Red Cayenne Pepper
• Pinch of saffron threads
• Long Grain Rice
• Frozen Green Peas
• Pimientos

How to Make Arroz Con Pollo Baked Chicken And Rice

1. Preheat oven to 375°F (190°C).
2. In the oven-safe skillet, heat olive oil over medium-high heat. Brown the chicken pieces on all sides.
3. Add onion, bell pepper, and garlic to the skillet. Cook until softened, about 5 minutes.
4. Stir in the rice, chicken broth, diced tomatoes, tomato paste, saffron, cumin, paprika, and salt. Bring to a simmer.
5. Arrange the chicken pieces evenly over the rice mixture.
6. Cover the skillet and transfer to the preheated oven.
7. Bake for 45-50 minutes, or until the chicken is cooked through and the rice is tender and has absorbed most of the liquid.
8. Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh cilantro or parsley, if desired.