Arroz Con Pollo
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I've suggested a mixture of breasts and thighs in this recipe (known by gourmet-phobic kids as Rice and Chicken Casserole) because that's what keeps the peace at our dinner table, but you can substitute all breasts or all thighs, if your family prefers.
, (not instant)
798-mL can diced
, (or less, or none)
- Preheat oven to 350°F (180°C). Lightly grease two 9 x 13 in (23 x 33 cm) baking pans. (Use a foil pan for anything you plan to freeze.)
- Heat oil in a large skillet. Season chicken pieces with salt and pepper, and sauté, in batches, until golden brown on both sides – about 3 minutes per side. Remove from skillet and set aside, leaving as much of the oil behind in the skillet as possible.
- Add the onions, green pepper and garlic to the skillet. Sauté until softened, about 5 minutes. Add rice and turmeric, and cook, stirring, for a minute or two. Then add tomatoes, broth, bay leaves, chili flakes, salt and pepper. Transfer to the prepared baking pans, dividing the rice mixture and liquid evenly. Arrange the browned chicken pieces in the rice (half the chicken in each pan), pushing them down so they’re just partially submerged. Cover the pans with foil and bake for 40 minutes, then uncover and continue to bake for an additional 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Remove from oven and let cool to room temperature. Cover tightly with foil wrap, label and freeze.
- To serve, defrost fully in the refrigerator. Place in the oven and reheat at 350°F (180°C) for 30 minutes, then remove foil and continue heating for 10 to 15 minutes longer, until heated through. (If the rice seems dry, you may want to add a bit of water or broth, just to moisten.) Sprinkle with chopped fresh parsley and serve.