Easy Baked Chicken and Rice
The next time you don’t want to spend a ton of time in the kitchen, prepare this easy and delicious recipe that’s made in a single pot, Easy Baked Chicken and Rice. This comforting arroz con pollo duo is prepared with the flavors of GOYA® Jasmine Rice, Recaito and Tomato Sauce, along with vegetables, then baked and ready to go. A dinner to impress, even on busy weekdays.
Total Time
85m
Prep Time:25m
Yields:8 Servings
Ingredients
3 lbs.
boneless chicken thighs
3 tbsp.
¼ cup
1 cup
onion, diced
1 cup
carrot, diced
1 cup
green pepper, diced
4 tsp.
1 can
(8 oz.)
½ cup
2 cups
1
lemon, cut into wedges
2 tbsp.
finely chopped fresh cilantro
Directions
Step 1
Preheat oven to 375°F. Season chicken with 2 tbsp. of the Adobo seasoning. Heat half of the oil in large ovenproof Dutch oven or saucepan set over medium heat; in batches, cook chicken, turning once, for 5 to 8 minutes or until starting to brown. Transfer to plate; set aside.
Step 2
Add remaining olive oil to pan; cook onion, carrot, green pepper, garlic, and remaining Adobo seasoning for 3 to 5 minutes or until slightly softened. Stir in tomato sauce, Recaito and bouillon; bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until slightly thickened.
Step 3
Stir in rice and 3 cups water; return to boil. Return chicken to pan, cover and transfer to oven. Bake for 25 to 35 minutes or until rice is tender, most of the liquid is absorbed and chicken is cooked through.
Step 4
Garnish with lemon wedges and cilantro.
Note: If preferred, use brown rice, adjusting baking time to 40 to 45 minutes and using 4 cups of water.
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Easy Baked Chicken and Rice
Prep Time 25m
Total time 85m
Yields: 8 Servings
The next time you don’t want to spend a ton of time in the kitchen, prepare this easy and delicious recipe that’s made in a single pot, Easy Baked Chicken and Rice. This comforting arroz con pollo duo is prepared with the flavors of GOYA® Jasmine Rice, Recaito and Tomato Sauce, along with vegetables, then baked and ready to go. A dinner to impress, even on busy weekdays.
Ingredients
3 lbs.
boneless chicken thighs
3 tbsp.
¼ cup
1 cup
onion, diced
1 cup
carrot, diced
1 cup
green pepper, diced
4 tsp.
1 can (8 oz.)
½ cup
2 cups
1
lemon, cut into wedges
2 tbsp.
finely chopped fresh cilantro
Directions
Step 1
Preheat oven to 375°F. Season chicken with 2 tbsp. of the Adobo seasoning. Heat half of the oil in large ovenproof Dutch oven or saucepan set over medium heat; in batches, cook chicken, turning once, for 5 to 8 minutes or until starting to brown. Transfer to plate; set aside.
Step 2
Add remaining olive oil to pan; cook onion, carrot, green pepper, garlic, and remaining Adobo seasoning for 3 to 5 minutes or until slightly softened. Stir in tomato sauce, Recaito and bouillon; bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until slightly thickened.
Step 3
Stir in rice and 3 cups water; return to boil. Return chicken to pan, cover and transfer to oven. Bake for 25 to 35 minutes or until rice is tender, most of the liquid is absorbed and chicken is cooked through.
Step 4
Garnish with lemon wedges and cilantro.
Note: If preferred, use brown rice, adjusting baking time to 40 to 45 minutes and using 4 cups of water.
