If you’ve been searching for a comforting, all-in-one meal that blends vibrant flavors with effortless cooking, this Classic Oven-Baked Arroz con Pollo Recipe is exactly what you need. I absolutely love how this dish brings tender, juicy chicken together with perfectly fluffy rice, all baked in one beautiful pan. It’s such a crowd-pleaser whenever I make it for family gatherings or just a cozy weeknight dinner.
When I first tried this recipe, what really struck me was the ease of cooking the entire dish in the oven without standing over the stove the whole time. You’ll find that the combination of spices like cumin and turmeric, along with olives and fresh cilantro, creates a depth of flavor that feels both traditional and unexpectedly bright. Whether you’re a seasoned home cook or just dabbling in Latin-inspired dishes, this Classic Oven-Baked Arroz con Pollo Recipe is definitely worth trying.
Why You’ll Love This Recipe
- One-Pan Convenience: You cook everything in the oven in one dish—less mess, more flavor.
- Rich Flavor Profile: The mix of spices, tomato paste, and olives makes every bite satisfying and nuanced.
- Perfectly Moist Chicken: Oven baking keeps the chicken tender with crispy skin, a texture I love.
- Versatile and Adaptable: Great for weeknight meals or special occasions—you can easily tweak it.
Ingredients You’ll Need
The magic of this Classic Oven-Baked Arroz con Pollo Recipe lies in using simple, quality ingredients that come together beautifully. Each component adds a layer of depth—from the earthy cumin to the briny olives—and shopping for fresh items like cilantro makes a big difference in flavor.
- Bone-in, skin-on chicken thighs and/or drumsticks: The skin crisps up nicely in the oven while keeping the meat juicy inside.
- Long grain white rice (like basmati): Rinsing it well removes excess starch and prevents mushiness.
- Yellow onion and green bell pepper: These soften and add natural sweetness that balances the spices.
- Garlic: Freshly minced for the best, pungent aroma.
- Tomato paste: Adds a subtle tang and rich color to the rice.
- Chicken broth: Using broth instead of water packs more savory flavor into the rice.
- Ground cumin and turmeric: Essential spices that bring warmth and color; turmeric can be swapped with annatto or bijol.
- Pimento-stuffed green olives: Their salty, slightly sweet bite gives that authentic touch.
- Frozen peas and fresh cilantro: Stirred in at the end for a fresh, pop of color and flavor.
- Bay leaves, sugar, salt, and pepper: Key seasonings that balance all the flavors perfectly.
- Vegetable oil: For searing the chicken to golden perfection.
- Lemon or lime wedges (optional): A bright garnish I love for squeezing over the finished dish.
Variations
I like to make this Classic Oven-Baked Arroz con Pollo Recipe my own by swapping in what I have or adjusting for dietary needs. Feel free to get creative—this dish is a wonderful base that welcomes personalization.
- Use chicken breasts instead of thighs: I’ve done this when I wanted a leaner option; just be careful not to overcook as breasts dry out faster.
- Make it vegetarian: Substitute vegetables like mushrooms, eggplants, and bell peppers, and use vegetable broth—still delicious, just a different twist.
- Add chorizo or smoked sausage: For an extra smoky flavor that my family can’t resist.
- Swap in brown rice: This works too, but expect a longer baking time and you might need a bit more liquid to get the rice tender.
How to Make Classic Oven-Baked Arroz con Pollo Recipe
Step 1: Season and Sear the Chicken
Start by mixing salt, pepper, and cumin for a quick rub—this seasoning really penetrates the chicken skin and meat. Pat dry the chicken pieces with paper towels first; moisture here will prevent that golden crisp you’re after. I like to brown the chicken skin-side down over medium-high heat until it’s a gorgeous golden brown, usually 5 to 7 minutes, then flip for a brief second side sear. Remember to work in batches so the chicken doesn’t steam but actually sears. This step locks flavor in and builds a solid base for the rice.
Step 2: Sauté the Vegetables and Build Flavor
After removing the chicken, pour off excess fat but keep about 2 tablespoons to cook your onions and bell peppers. Slowly soften these over medium-low heat—scraping up any tasty browned bits on the pan’s bottom as you go. This little “fond” is pure flavor gold. Stir in the garlic, tomato paste, rice, and the rest of the cumin, cooking gently until everything smells fragrant—about 2 to 3 minutes.
Step 3: Add Liquids, Spices, and Bake
Pour in the chicken broth along with oregano, turmeric, sugar, olives, bay leaves, and the remaining salt. Nestle the browned chicken right on top, making sure to scrape in any dripping juices. Bring the mixture to a quick boil on the stovetop, then cover and slide your whole pot into the preheated oven. Bake for about 35 minutes until the chicken reaches 175°F internally. This oven time is where the magic happens—the rice absorbs all the savory goodness while the chicken cooks perfectly.
Step 4: Rest, Fluff, and Add the Finishing Touches
Once the baking time is up, let the dish sit with the lid on for 10 minutes—this rest period firms up the rice just right. Remove the bay leaves, fluff the rice gently with a fork, then stir in your thawed peas and fresh cilantro if you’re using it for that bright finish. Return the chicken on top, or shred the meat off the bones and mix it in if you prefer. Don’t forget a squeeze of fresh lime or lemon juice at serving for a lively pop!
Pro Tips for Making Classic Oven-Baked Arroz con Pollo Recipe
- Don’t Skip Rinsing the Rice: It prevents the rice from sticking and getting mushy, giving you nice separate grains every time.
- Use a Meat Thermometer: To avoid drying out your chicken, check it hits 175°F internally before removing from the oven.
- Adjust Liquid According to Your Rice: Different rices absorb liquid differently; I always check my brand’s instructions for best results.
- Rest the Dish After Baking: Letting it sit covered lets the rice finish cooking perfectly from residual heat without sticking.
How to Serve Classic Oven-Baked Arroz con Pollo Recipe
Garnishes
I always top the finished dish with a generous handful of freshly chopped cilantro and offer lemon or lime wedges on the side. The brightness of the citrus really lifts the savory flavors and helps cut through the richness of the chicken skin. Sometimes, I add a few extra olives on top for an elegant touch and a little salty bite.
Side Dishes
This Arroz con Pollo stands strong on its own, but I love pairing it with a crisp green salad or some simple roasted vegetables when I want to sneak in extra greens. Occasionally, my family will enjoy it with fried plantains or a side of black beans for a fuller Latin-inspired feast.
Creative Ways to Present
For special occasions, I’ve served this dish family-style right in the Dutch oven, letting everyone help themselves—it feels so warm and inviting. Another fun idea is to plate it in shallow bowls with a bright wedge of lime on the side and a sprinkle of fresh herbs. It instantly makes the meal look festive and restaurant-quality.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in an airtight container in the fridge, where it keeps well for up to 3 days. The rice soaks up more flavor overnight, which makes the leftovers even tastier in my opinion!
Freezing
I’ve frozen this dish a few times when I needed easy meals on standby. It freezes nicely in portions—just make sure to cool it completely before freezing to maintain the texture. When thawed, it reheats well without falling apart.
Reheating
I reheat leftovers gently on the stovetop with a splash of water or broth to loosen the rice and prevent drying out. Covering the pan helps to steam everything back to life. The chicken stays moist, and the rice doesn’t get sticky—just like freshly made.
FAQs
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Can I use boneless chicken for this recipe?
Absolutely! You can substitute boneless chicken thighs or breasts, but remember they will cook faster and can dry out more easily, so reduce the baking time and check for doneness early to keep the chicken juicy.
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What type of rice is best for Classic Oven-Baked Arroz con Pollo Recipe?
I recommend using long grain white rice like basmati, as it cooks well in the oven and stays fluffy without becoming sticky. Always rinse your rice before cooking for best texture.
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Can I prepare this recipe in advance?
Yes! You can prep all the ingredients up to searing the chicken, then refrigerate before assembling and baking. Just make sure to bring the dish back to room temperature before baking for even cooking.
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What can I substitute for olives if I don’t like them?
If olives aren’t your thing, capers or chopped roasted red peppers add a nice tangy or sweet note. Alternatively, you can omit them altogether and adjust seasoning to taste.
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Does this recipe freeze well?
Yes! The Classic Oven-Baked Arroz con Pollo Recipe freezes nicely. Just cool completely, portion it, and freeze. When reheating, thaw overnight in the fridge and warm gently to maintain texture.
Final Thoughts
This Classic Oven-Baked Arroz con Pollo Recipe has become a real staple in my kitchen because it’s one of those dishes that feels both hearty and special without a ton of fuss. I love how it fills the house with inviting aromas and brings everyone to the table eager to dig in. Give it a try—you’ll enjoy the deliciously tender chicken and flavorful rice that sings with every bite. Trust me, once you make it, this recipe will be on repeat in your meal rotation just like it is in mine!
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Classic Oven-Baked Arroz con Pollo Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 to 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Latin American
Description
Arroz con Pollo is a classic Latin American dish featuring tender, bone-in chicken thighs and drumsticks cooked with aromatic spices, vegetables, and long grain rice in a flavorful tomato and broth base. This recipe uses an oven-baked method combining searing and slow cooking to achieve juicy chicken with perfectly fluffy, seasoned rice studded with olives and peas, topped optionally with fresh cilantro and citrus wedges for a colorful, hearty meal.
Ingredients
Chicken and Seasoning
- 2 3/4 teaspoons salt, divided
- 1/4 teaspoon ground black pepper
- 2 teaspoons ground cumin, divided
- 3 pounds bone-in, skin-on chicken thighs and/or drumsticks
- 2 tablespoons vegetable oil
Vegetables and Rice
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 cups long grain white rice (basmati recommended), rinsed
- 6 cloves garlic, minced
- 1/4 cup tomato paste
- Approximately 3 1/2 cups chicken broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground turmeric (or annatto powder/bijol as substitute)
- 1/2 teaspoon sugar
- 3/4 cup drained and halved pimento-stuffed green olives (from a 6-oz jar)
- 2 bay leaves
- 1 cup frozen peas, thawed
Garnish (Optional)
- 1/4 cup chopped fresh cilantro
- Lemon or lime wedges
Instructions
- Preheat and Season Chicken: Preheat your oven to 350°F and place the oven rack in the middle position. In a small bowl, combine 1½ teaspoons salt, ground black pepper, and 1 teaspoon cumin. Trim excess fat from chicken, pat dry, then season both sides evenly with the spice mixture.
- Brown the Chicken: Heat vegetable oil in a large, oven-safe Dutch oven or heavy skillet over medium-high heat. Cook chicken in two batches to avoid overcrowding. For thighs, place skin side down and sear until golden and crisp (5-7 minutes), then flip and brown the other side for 1-2 minutes. For drumsticks, brown 2-3 minutes per side until evenly golden. Remove chicken and set aside, discarding excess fat but leaving about 2 tablespoons in the pan.
- Sauté Vegetables and Rice: Reduce heat to medium-low, add chopped onion and bell pepper, cooking until softened (6-8 minutes), stirring occasionally and scraping browned bits from the pan into the vegetables. Stir in rice, garlic, tomato paste, and remaining 1 teaspoon cumin; cook constantly for 2-3 minutes until fragrant.
- Add Liquids and Seasonings: Pour in chicken broth, then stir in oregano, turmeric, sugar, olives, bay leaves, and remaining 1¼ teaspoons salt. Nestle the browned chicken pieces into the rice mixture, pouring any collected juices from the plate into the pot as well.
- Bake the Dish: Bring the mixture to a boil on the stovetop, then cover with a lid and immediately transfer the pot to the preheated oven. Bake for 35 minutes or until chicken registers 175°F on a meat thermometer and rice is nearly tender.
- Rest and Finish: Remove pot from oven and let it rest, covered, for 10 minutes to allow flavors to meld. Carefully uncover, remove chicken to a plate, discard bay leaves, and fluff the rice. Check rice doneness: if still firm, add ½ cup water, cover, and simmer over low heat 5-10 more minutes, repeating as needed until fully cooked.
- Add Peas and Cilantro: Stir thawed peas and chopped cilantro into the rice. Return chicken to the top. Optionally, remove skin and shred chicken before mixing it into the rice for easier serving.
- Serve: Serve hot, garnished with lemon or lime wedges alongside for squeezing over individual portions.
Notes
- Adjust chicken broth quantity according to your rice package directions—this recipe’s basmati requires about 1¾ cups liquid per cup of rice.
- Using bone-in, skin-on chicken provides flavorful juices and tenderness, but you can remove skin after cooking if preferred.
- Fluff rice gently to avoid breaking grains and achieve a light texture.
- For a more vibrant dish, annatto powder or bijol can substitute turmeric for color and mild flavor variation.
