Shredded chicken and rice baked together in a sofrito-and-herb sauce until golden and bubbling.
This casserole is built on arroz con pollo, one of the most common Colombian home-cooked meals, where chicken and rice are traditionally simmered together in one pot with a sofrito of onion, garlic, tomato and scallion, plus a handful of vegetables like peas and carrots. Baking the components together instead of simmering them stovetop makes it easy to prepare ahead and bring straight to the table, a practical option for lunchboxes and family dinners alike. Browning the chicken first, then building the sofrito in the same pot, layers flavor the way stovetop arroz con pollo does -- nothing here is simplified beyond what a home kitchen can manage on a weeknight. A pat of butter stirred into the herb-flecked sauce before baking gives the dish richness and helps the rice stay moist through the oven's dry heat. Baked uncovered for the final stretch so the top turns lightly golden, this casserole delivers the same comforting flavors as a slow-simmered pot of arroz con pollo with less hands-on stirring, which is exactly why so many busy Colombian households lean on it.
Serves 6
Preheat oven to 375F (190C). Heat 2 tablespoons oil in an ovenproof pot over medium-high heat. Brown chicken pieces, about 4 minutes per side, then remove and set aside.
In the same pot, add remaining oil, onion and pepper, cooking until soft, 6 minutes. Add garlic, tomatoes, cumin and oregano, cooking 3 more minutes.
Stir in rice to coat in the sofrito, then add warm broth and return the chicken to the pot, nestling it into the liquid.
Cover the pot tightly and bake 25 minutes.
Use warm, not cold, broth -- cold liquid slows cooking unevenly and can leave the rice underdone in spots.
Stir in peas and carrots and dot with butter. Cover and bake 10 more minutes, then uncover and bake 5 minutes until the top looks set and lightly golden.
Let rest 5 minutes covered, then fluff gently and finish with cilantro.
Brown the chicken well before adding it back -- this builds a fond in the pot that flavors the entire rice.
Keep the pot tightly covered while baking so the rice steams evenly instead of drying out.
Check the rice for doneness at the 35-minute mark; ovens vary, and dense pots may need a few extra minutes.
Bone-in chicken thighs: use bone-in for extra flavor, adding about 10 minutes to the covered baking time.
Spicier: add a diced aji or jalapeno to the sofrito.
One-pot stovetop version: skip the oven and simmer covered on the stovetop over low heat for the same total time.
Refrigerate in an airtight container up to 4 days. Reheat covered in a 350F (175C) oven for 15 minutes or in the microwave with a splash of broth to keep the rice moist.
Arroz con pollo is one of the most widely cooked home meals across Colombia and much of Latin America, with roots in Spanish colonial rice cookery adapted with local sofrito bases and vegetables. Colombian versions typically lean on tomato, scallion and cumin rather than the saffron or achiote used in some other regional variations.
Yes, though thighs stay juicier through the longer baking time; if using breast, check for doneness a few minutes earlier to avoid drying it out.
Brown the chicken and build the sofrito in a skillet, then transfer everything to a baking dish, cover tightly with foil, and bake as directed.
The pot likely wasn't sealed tightly enough, letting steam escape -- cover with foil under the lid for a tighter seal, or add a few more minutes covered before uncovering.
Per serving (380g / 13.4 oz) · 6 servings total
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