Ingredients with Measurements:
- 1 1/2 cups long-grain white rice
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup frozen peas
- 1/4 cup sliced pimento-stuffed green olives
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- 9x13 inch baking dish
- aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the rice, chicken broth, tomato sauce, onion, green bell pepper, garlic, cumin, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
3. Add the chicken to the bowl and stir to coat with the rice mixture.
4. Pour the mixture into a 9x13 inch baking dish and cover tightly with aluminum foil.
5. Bake for 45 minutes.
6. Remove the foil and stir in the peas and olives.
7. Return the dish to the oven and bake, uncovered, for an additional 15 minutes, or until the rice is tender and the chicken is cooked through.
8. Remove from the oven and let rest for 5 minutes.
9. Sprinkle with chopped cilantro and serve with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 5g
Carbohydrates: 44g
Protein: 24g
Sodium: 720mg
Fiber: 3g
Sugar: 3g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Chicken thighs can be used instead of chicken breasts.
- Frozen mixed vegetables can be used instead of peas.
- Sliced black olives can be used instead of green olives.
Variations:
- Add diced tomatoes to the rice mixture.
- Use smoked chicken or chorizo instead of plain chicken.
- Add a can of drained and rinsed black beans to the rice mixture.
Tips and tricks:
- Make sure to tightly cover the baking dish with aluminum foil to prevent the rice from drying out.
- Use a meat thermometer to ensure the chicken is cooked through.
- For a spicier dish, increase the amount of cayenne pepper.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a covered baking dish in the oven at 350°F until heated through.
Presentation ideas:
Serve the Baked Arroz con Pollo in individual bowls and garnish with additional cilantro and lime wedges.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Green salad with avocado and tomato
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the rice is still undercooked after the initial 45 minutes of baking, add a little more chicken broth or water and continue baking until tender.
- If the chicken is overcooked, reduce the baking time or cut the chicken into larger pieces.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Arroz con Pollo is a traditional Latin American dish that originated in Spain. It is a one-pot meal that combines rice, chicken, and vegetables.
Flavor profiles:
The Baked Arroz con Pollo is a savory and slightly spicy dish with hints of smokiness from the paprika.
Serving suggestions:
Serve the Baked Arroz con Pollo with lime wedges on the side for squeezing over the top of the dish.
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Region: Spanish