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.

Arroz Con Pollo Al Horno (bolivian Chicken And Rice Casserole)

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

  1. Preheat the oven to 375°F (190°C).
  2. Season the chicken thighs with salt, pepper, cumin, and paprika.
  3. In a large oven-safe casserole dish, combine the rice, onion, garlic, bell pepper, peas, and tomatoes.
  4. Place the seasoned chicken thighs on top of the rice mixture.
  5. Pour the chicken broth over the chicken and rice. Sprinkle turmeric on top.
  6. Cover the casserole dish with foil and bake for 45 minutes.
  7. Remove the foil and bake for an additional 15 minutes, or until the chicken is golden and the rice is tender.
  8. 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