Arroz Con Pollo Al Horno (bolivian Chicken And Rice Casserole)
Arroz con Pollo al Horno is a traditional Bolivian dish that combines tender chicken, savory rice, and a blend of aromatic spices. This hearty casserole is perfect for a comforting family meal or a festive gathering.
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 1 cup long-grain white rice
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 2 tomatoes, chopped
- 2 1/2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken thighs with salt, pepper, cumin, and paprika.
- In a large oven-safe casserole dish, combine the rice, onion, garlic, bell pepper, peas, and tomatoes.
- Place the seasoned chicken thighs on top of the rice mixture.
- Pour the chicken broth over the chicken and rice. Sprinkle turmeric on top.
- Cover the casserole dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the chicken is golden and the rice is tender.
- Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Oven-safe casserole dish Foil
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Arroz con Pollo al Horno with a side of fresh salad or steamed vegetables for a complete meal.
Tips & tricks
For extra flavor, marinate the chicken thighs in a mixture of lime juice, garlic, and olive oil for 30 minutes before seasoning and placing in the casserole dish.
Cost
$15