Traditional Chicken and Rice Casserole

This Traditional Chicken and Rice Casserole is a simple arroz con pollo recipe that you make in the oven! Arroz con pollo is a traditional Latin American dish cooked on the stove, but this recipe makes it simple by baking all the ingredients together.

Cooking Time1 hr

Ingredients

1 (3-pound) broiler-fryer chicken, cut up
3/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
2 1/2 cups chicken broth
1 cup uncooked rice
1 medium onion, chopped
1 teaspoon garlic salt
1/2 teaspoon dried oregano
1/8 teaspoon ground turmeric
1 bay leaf, crumbled
1 package (10-ounce) frozen green peas, thawed and drained

Instructions

Preheat oven to 350 degrees F.
Place chicken pieces, skin sides up, in an ungreased 13 x 9-inch baking dish. Sprinkle with salt, paprika, and pepper.
Bake chicken uncovered for 30 minutes.
In the meantime, bring chicken broth to a boil in a saucepan.
Remove chicken from the baking dish and drain fat from dish.
Mix broth, rice, onion, garlic salt, oregano, turmeric, bay leaf, and green peas in baking dish.
Top rice mixture with chicken pieces; cover with aluminum foil.
Cook casserole in oven at 350 degrees F until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes.