📝 About This Recipe
This Oven-Baked Arroz con Pollo is a soulful, one-pot masterpiece that captures the vibrant essence of Latin American comfort food. By transitioning the traditional stovetop method to the oven, we achieve a perfectly uniform fluffiness in the rice and succulent, fall-off-the-bone chicken infused with saffron and smoky cumin. It is a celebratory dish, rich with the 'sofrito' aromatics that fill your kitchen with a warmth that feels like a hug from a grandmother's kitchen.
🥗 Ingredients
The Chicken & Marinade
- 2.5 pounds Chicken Thighs (bone-in, skin-on for maximum flavor)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt and Black Pepper (to taste)
- 2 tablespoons Olive Oil (divided)
The Sofrito & Aromatics
- 1 Yellow Onion (finely diced)
- 1 large Bell Pepper (red or green, seeded and diced)
- 4 Garlic Cloves (minced)
- 2 tablespoons Tomato Paste
- 1/2 teaspoon Ground Cumin
The Rice & Liquids
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 3 cups Chicken Broth (low sodium, warm)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 pinch Saffron Threads (crushed into the broth)
- 1/2 cup Frozen Peas (thawed)
- 1/4 cup Pitted Green Olives (with a splash of brine)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 Lime Wedges (for serving)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels to ensure a crispy skin.
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2
In a small bowl, mix the oregano, smoked paprika, salt, and pepper. Rub this spice blend evenly over the chicken thighs.
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3
Heat 1 tablespoon of olive oil in a large oven-proof Dutch oven or heavy-bottomed skillet over medium-high heat.
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4
Sear the chicken skin-side down for 5-6 minutes until golden brown and crispy. Flip and sear for another 3 minutes. Remove chicken and set aside on a plate (it won't be cooked through yet).
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5
Drain all but 2 tablespoons of fat from the pot. Add the onion and bell pepper, sautéing for 4-5 minutes until softened.
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6
Stir in the garlic, cumin, and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep brick red.
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7
Add the rinsed rice to the pot. Stir for 2 minutes to 'toast' the grains, ensuring every grain is coated in the aromatic oil.
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8
Pour in the white wine to deglaze the pan, scraping up all the flavorful brown bits (fond) from the bottom.
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9
Stir in the warm chicken broth, saffron, and olives. Bring the mixture to a gentle simmer.
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10
Nestle the seared chicken thighs back into the rice mixture, skin-side up. Ensure the skin remains above the liquid line to stay crispy.
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11
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Bake for 30-35 minutes.
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12
Remove from the oven. Carefully lift the lid, scatter the peas over the top, and re-cover for 5 minutes. The residual heat will steam the peas perfectly.
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13
Fluff the rice around the chicken with a fork. Garnish generously with fresh cilantro and serve with lime wedges.
💡 Chef's Tips
Rinse your rice thoroughly to remove excess starch; this prevents the Arroz con Pollo from becoming gummy. Use bone-in chicken thighs rather than breasts; the bone adds depth to the rice and the meat stays juicy during the bake. If you don't have saffron, a teaspoon of turmeric or Bijol seasoning provides that iconic golden hue. Ensure your broth is warm before adding it to the pot to maintain a consistent cooking temperature for the rice. Don't skip the 'toasting' of the rice; it creates a nutty flavor and helps the grains stay distinct.
🍽️ Serving Suggestions
Serve with a side of sweet fried plantains (maduros) to balance the savory spices. A simple avocado salad with red onion and lime vinaigrette adds a creamy, fresh contrast. Pair with a crisp, chilled glass of Albariño or a light Lager beer. Add a dollop of garlic aioli or a dash of hot sauce if you enjoy a bit of extra zing. Warm crusty bread is perfect for soaking up any remaining juices on the plate.