Easy Baked Chicken and Rice

Name: Easy Baked Chicken and Rice
Prep time: 25M
Total time: 85M
Yield: 8 Servings
Ingredients: 3 lbs. boneless chicken thighs; 3 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided; ¼ cup GOYA® Extra Virgin Olive Oil, divided; 1 cup onion, diced; 1 cup carrot, diced; 1 cup green pepper, diced; 4 tsp. GOYA® Minced Garlic; 1 can GOYA® Tomato Sauce; ½ cup GOYA® Recaito; 1 pkg. GOYA® Chicken Flavored Bouillon; 2 cups GOYA® Jasmine Rice; 1 lemon, cut into wedges; 2 tbsp. finely chopped fresh cilantro

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The next time you don’t want to spend a ton of time in the kitchen, prepare this easy and delicious recipe that’s made in a single pot, Easy Baked Chicken and Rice. This comforting arroz con pollo duo is prepared with the flavors of GOYA® <a title="Jasmine Rice" href="https://goya.com/en/products/jasmine-rice" data-udi="https://goya.com/en/products/jasmine-rice">Jasmine Rice</a>, <a title="Recaito" href="https://goya.com/en/products/recaito" data-udi="https://goya.com/en/products/recaito">Recaito</a> and <a title="Tomato Sauce" href="https://goya.com/en/products/tomato-sauce" data-udi="https://goya.com/en/products/tomato-sauce">Tomato Sauce</a>, along with vegetables, then baked and ready to go. A dinner to impress, even on busy weekdays.

Total Time

85m

Prep Time:25m

Yields:8 Servings

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Ingredients

3 lbs.

boneless chicken thighs

3 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

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¼ cup

GOYA® Extra Virgin Olive Oil, divided

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1 cup

onion, diced

1 cup

carrot, diced

1 cup

green pepper, diced

4 tsp.

GOYA® Minced Garlic

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1 can
(8 oz.)

GOYA® Tomato Sauce

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½ cup

GOYA® Recaito

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1 pkg.

GOYA® Chicken Flavored Bouillon

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2 cups

GOYA® Jasmine Rice

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lemon, cut into wedges

2 tbsp.

finely chopped fresh cilantro

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Directions

Kitchen View

Step 1

Preheat oven to 375°F. Season chicken with 2 tbsp. of the Adobo seasoning. Heat half of the oil in large ovenproof Dutch oven or saucepan set over medium heat; in batches, cook chicken, turning once, for 5 to 8 minutes or until starting to brown. Transfer to plate; set aside.

Step 2

Add remaining olive oil to pan; cook onion, carrot, green pepper, garlic, and remaining Adobo seasoning for 3 to 5 minutes or until slightly softened. Stir in tomato sauce, Recaito and bouillon; bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until slightly thickened.

Step 3

Stir in rice and 3 cups water; return to boil. Return chicken to pan, cover and transfer to oven. Bake for 25 to 35 minutes or until rice is tender, most of the liquid is absorbed and chicken is cooked through.

Step 4

Garnish with lemon wedges and cilantro. Note: If preferred, use brown rice, adjusting baking time to 40 to 45 minutes and using 4 cups of water.