Ingredients for Baked Arroz Con Pollo
- Cooked Chicken
- Salt
- Olive Oil
- Onion
- Garlic
- Green Pepper
- Canned Tomato
- Chicken Broth
- 1 bay leaf
- Yellow Rice
How to Make Baked Arroz Con Pollo
- Preheat oven to 350°F (175°C).
- Saute 1 medium onion (chopped) and 1 green bell pepper (chopped) in 2 tablespoons olive oil until softened (about 5 minutes).
- Add 2 cups chicken broth, 1 (14.5 ounce) can diced tomatoes (undrained), and 1 bay leaf to the pan.
- Bring to a boil.
- In a 9x13 inch casserole dish, spread 1 ½ cups long-grain rice evenly.
- Pour the hot liquid over the rice, stirring well to combine.
- Add 2 cups cooked chicken, shredded or diced, and mix gently.
- Bake uncovered for 60-70 minutes, or until rice is cooked through and liquid is absorbed. Let stand for 5 minutes before serving.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
8g
Fat
10g
Carbs
1g
