Best Baked Arroz Con Pollo Recipes

ARROZ CON POLLO (BAKED CHICKEN AND RICE)

Arroz con Pollo (Baked Chicken and Rice) image

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.

Provided by PanNan

Categories One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 chicken, cut up into 8 pieces
1 teaspoon salt
1/4 teaspoon pepper, freshly ground
3 tablespoons olive oil
1 medium onion, chopped
1 green pepper, chopped
2 tomatoes, peeled and cut in eighths
2 cloves garlic, minced
1 1/2 cups chicken broth
1 bay leaf
1 teaspoon fresh oregano (or 1/2 tsp dried)
1/2 teaspoon red cayenne pepper
1/8 teaspoon saffron (optional)
1 cup uncooked long grain rice (not minute rice)
10 ounces frozen green peas, cooked and drained
pimientos or roasted red pepper (to garnish) (optional)

Steps:

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

Nutrition Facts : Calories 650.9, Fat 28.8, SaturatedFat 6.7, Cholesterol 85, Sodium 1091.3, Carbohydrate 62.7, Fiber 8.6, Sugar 10.5, Protein 34.4

BAKED ARROZ CON POLLO

Baked Arroz Con Pollo image

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!

Provided by Barenakedchef

Categories One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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

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