Community Pick
Baked Arroz Con Pollo
"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!"
photo by jinomax_10969216
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
6
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
directions
- 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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Reviews
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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! -
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. -
this was so good my husband wants to make it two nights in a row! try it you will NOT be sorry!
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arroz con pollo is one of my favorite dishes, but i have a hard time getting the rice perfect and had doubts as to whether or not baking would work. está delicioso! i used red bell peppers and added green peas. muchas gracias! -
I am Puerto Rican and this dish had all of the smells and flavors that I know and love in spanish food! (Had to sub a few things, like the chicken broth and yellow rice, since I didn't have them available...I boiled the chicken breasts and used that water as broth and I used a packet of sazon to add the yellow color.) This recipe would also be great with shrimp and/or sausage to make it similar to paella! My family and I LOVED it!
see 35 more reviews
Tweaks
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Wonderful recipe! Have made this several times. I generally poach the chicken before adding it to the casserole to keep it moist. Also, I like to substitute salsa (mild or medium) for the canned tomatoes.
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I was looking for a recipe for arroz con pollo that was similar to one my Spanish teacher made for me in high school; this is probably the closest one I've found so far. I followed pretty closely except I used a yellow pepper instead of green and subbed a little thyme for the bay leaf (per the kitchen dictionary). My only complaint would be that it wasn't evenly cooked and the edges were starting to burn after about 40 minutes and I think next time I will put the chicken in raw. It was starting to dry out. But I will definitely make this again.
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Great recipe. I'd cut back on the chicken stock a little so that the rice would come out drier (or maybe because I used white rice instead of yellow?). Substituted mushrooms for green peppers and mixed in cooked chicken and lean bacon for added flavor. It's such an easy recipe to play around with.
RECIPE SUBMITTED BY
Barenakedchef
United States
