Traditional Chicken and Rice Casserole
This Traditional Chicken and Rice Casserole is a simple arroz con pollo recipe that you make in the oven! Arroz con pollo is a traditional Latin American dish cooked on the stove, but this recipe makes it simple by baking all the ingredients together.
Cooking Time1 hr
Ingredients
- 1 (3-pound) broiler-fryer chicken, cut up
- 3/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 2 1/2 cups chicken broth
- 1 cup uncooked rice
- 1 medium onion, chopped
- 1 teaspoon garlic salt
- 1/2 teaspoon dried oregano
- 1/8 teaspoon ground turmeric
- 1 bay leaf, crumbled
- 1 package (10-ounce) frozen green peas, thawed and drained
Instructions
- Preheat oven to 350 degrees F.
- Place chicken pieces, skin sides up, in an ungreased 13 x 9-inch baking dish. Sprinkle with salt, paprika, and pepper.
- Bake chicken uncovered for 30 minutes.
- In the meantime, bring chicken broth to a boil in a saucepan.
- Remove chicken from the baking dish and drain fat from dish.
- Mix broth, rice, onion, garlic salt, oregano, turmeric, bay leaf, and green peas in baking dish.
- Top rice mixture with chicken pieces; cover with aluminum foil.
- Cook casserole in oven at 350 degrees F until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes.
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