Main Dish

Easy Baked Chicken and Rice

Easy Baked Chicken and Rice

Jump to recipe

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® Jasmine Rice, Recaito and Tomato Sauce, 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

Save

Share

Print

Ingredients

3 lbs.

<p>boneless chicken thighs</p>

3 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

Buy at Shop.goya.com

Find in-store

¼ cup

GOYA® Extra Virgin Olive Oil, divided

Buy at Shop.goya.com

Find in-store

1 cup

<p>onion, diced</p>

1 cup

<p>carrot, diced</p>

1 cup

<p>green pepper, diced</p>

4 tsp.

GOYA® Minced Garlic

Find in-store

1 can
(8 oz.)

GOYA® Tomato Sauce

Buy at Shop.goya.com

Find in-store

½ cup

GOYA® Recaito

Buy at Shop.goya.com

Find in-store

1 pkg.

GOYA® Chicken Flavored Bouillon

Find in-store

2 cups

GOYA® Jasmine Rice

Buy at Shop.goya.com

Find in-store

1

<p>lemon, cut into wedges</p>

2 tbsp.

<p>finely chopped fresh cilantro</p>

Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

<p>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.</p>

Step 3

<p>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.</p>

Step 4

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

Products in this Recipe

3828_Adobo with Pepper 8 OZ_Front

Buy at Shop.goya.com

Find in-store

Adobo All-Purpose Seasoning with Pepper
1107_Extra-Virgin-Olive-Oil_Front

Buy at Shop.goya.com

Find in-store

Extra Virgin Olive Oil
minced-garlic

Find in-store

Minced Garlic
Tomato Sauce_8 OZ_Front

Buy at Shop.goya.com

Find in-store

Tomato Sauce
Recaito Culantro Cooking Base 12 OZ_Front

Buy at Shop.goya.com

Find in-store

Recaito
Chicken Flavored Bouillon

Find in-store

Chicken Flavored Bouillon
Jasmine Rice 32 OZ_Front

Buy at Shop.goya.com

Find in-store

Jasmine Rice

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Goya Foods 90 Years

Celebrating 90 years of GOYA

See how we've grown from a small storefront to becoming the biggest Hispanic-owned food company in the U.S.

Learn More
Join La Cocina Goya®

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Recipe Tags

Main Dish

Chicken

Baked

All-Occasion

Over 60 minutes

All-Year

Entree

Reviews

Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

Join GOYA® now

Save your favorite recipes

Join Now

Already have an account?

Log in
This site is registered on Toolset.com as a development site.
Click Here