A baked spin on arroz con pollo, with warm spices, tomatoes, and bone-in chicken roasting right into the rice.
Arroz con pollo is one of the most common home dinners across Mexico and Latin America, and this version bakes it in the oven rather than the traditional stovetop method, letting the chicken skin crisp while the rice below soaks up all the rendered fat and spice. It is closer to a casserole in method, but the flavor base — sofrito, warm cumin and oregano, and a good bloom of achiote or paprika for color — stays true to the original. Bone-in, skin-on chicken thighs are seared first to render fat and develop color before going into the oven, since chicken added raw straight to a casserole dish never develops the same crisp skin. The rice cooks directly beneath the chicken in the same pan, absorbing all those drippings along with tomato and stock. It is a genuinely hands-off way to make a full one-pan family dinner: sear, layer, and let the oven do the rest while the whole kitchen fills with warm spice.
Serves 5
Preheat oven to 375°F (190°C). Season chicken thighs generously with salt. Heat oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken skin-side down 6-7 minutes until deeply golden, then flip and sear 3 minutes more. Remove and set aside.
In the same pan with the rendered fat, add onion and bell pepper. Cook 5-6 minutes until softened, then add garlic and cook 30 seconds.
Stir in cumin, smoked paprika, and oregano, toasting 20 seconds. Add tomatoes and cook 3-4 minutes until they break down slightly.
Stir in rice, coating it in the sofrito. Pour in hot chicken stock and salt, stirring once to combine.
Nestle the seared chicken thighs, skin-side up, on top of the rice. Cover with a lid or foil and bake 30 minutes.
Remove the cover and bake 10-15 minutes more until the chicken skin re-crisps and the rice has absorbed all the liquid. Stir peas into the rice around the edges in the last 5 minutes. Garnish with cilantro before serving.
Sear the chicken skin until genuinely deep golden-brown before it goes near the oven — this is the only chance to build that crisp texture.
Use hot stock, not cold, when adding it to the rice; cold liquid slows the rice cooking and throws off timing.
Resist stirring the rice once the chicken is on top — let it cook undisturbed so the bottom doesn't scorch and the top layer stays intact.
Add pitted green olives and a handful of raisins for a Cuban-influenced version.
Use chicken drumsticks instead of thighs for a more kid-friendly presentation.
Stir in a diced chorizo sausage with the sofrito for extra smokiness.
Refrigerate up to 3 days in an airtight container. Reheat covered in a 350°F (175°C) oven to keep the chicken skin from turning soggy; the microwave works but softens the skin.
Arroz con pollo has roots in Spanish colonial cooking brought to the Americas, where it evolved distinct regional identities in Mexico, Peru, Cuba, and elsewhere, generally united by the technique of cooking rice and chicken together so the rice absorbs the meat's flavor.
Yes, reduce the initial sear time slightly and check for doneness earlier since boneless pieces cook faster.
The pan likely wasn't covered tightly enough, letting steam escape — make sure the lid or foil seals well during the covered baking stage.
Yes, sear the chicken the same way, then simmer everything covered on low heat for about 25-30 minutes instead of baking.
Per serving (420g / 14.8 oz) · 5 servings total
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