Description
Okay, so imagine your favorite comfort food had a baby with the most soul-warming Latin dish ever created, and then someone decided to cover the whole thing in melted cheese because they’re a genius. That’s this Arroz Con Pollo Cheesy Chicken Bake — it’s got all the saffron-scented, tomato-rich goodness of traditional arroz con pollo, but we’re cranking up the comfort factor with layers of gooey cheese and tender chicken that practically falls off the bone.
This is one-pot magic that tastes like your abuela has been cooking all day, but actually comes together in about an hour. The rice soaks up all those incredible flavors, the chicken stays juicy, and that cheese on top? Pure heaven. It’s the kind of dish that makes your kitchen smell like a Latin food festival and has everyone asking for seconds before they’ve finished their firsts.
Ingredients
For the Chicken Situation:
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp oregano
- Salt and pepper to taste
- 2 tbsp olive oil
For the Rice Magic:
- 2 cups long-grain white rice (don’t use instant, we’re not animals)
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 3 1/2 cups chicken broth
- 1/2 cup white wine (optional, but recommended)
- Pinch of saffron threads (the good stuff)
- 1 bay leaf
- 1 tsp smoked paprika
For the Cheesy Goodness:
- 2 cups shredded Mexican cheese blend
- 1/2 cup queso fresco, crumbled
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced thin
For the Final Touches:
- 1 cup frozen peas
- Lime wedges for serving
- Extra cilantro for garnish
- Hot sauce (because why not?)
Instructions
Preheat oven to 375°F. Get out a large oven-safe skillet or Dutch oven — we’re doing this all in one pan like the efficient cooking legends we are.
Toss chicken pieces with cumin, paprika, garlic powder, oregano, salt, and pepper. Make sure every piece is coated — we want flavor in every bite.
Heat olive oil in your big pan over medium-high heat. Brown chicken pieces in batches (don’t overcrowd or they’ll steam instead of sear). About 6-8 minutes total until golden. Remove and set aside.
In the same pan (don’t clean it — those browned bits are flavor gold), sauté onion and bell peppers until softened, about 5 minutes. Add garlic and cook another minute until fragrant.
Add rice and stir for 2-3 minutes until lightly toasted. This step is clutch for preventing mushy rice.
Stir in diced tomatoes, chicken broth, wine (if using), saffron, bay leaf, and smoked paprika. Bring to a boil.
Return chicken to the pan along with any juices. Give it a gentle stir to distribute everything evenly.
Cover tightly with foil or a lid and bake for 25 minutes. Remove from oven, stir in frozen peas, and sprinkle with both cheeses.
Return to oven, uncovered, for another 10-15 minutes until cheese is melted and bubbly, and rice is tender.
Let it rest for 5 minutes (hardest part of the whole recipe). Remove bay leaf, then garnish with cilantro and green onions.
Serve with lime wedges and watch people lose their minds over how good this is.
Notes
- Pair with a simple green salad dressed with lime vinaigrette
- Serve with warm tortillas or crusty bread for sopping up all that goodness
- A cold beer or a glass of Sauvignon Blanc pairs beautifully
- Add sliced avocado on top because avocado makes everything better
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~520 kcal
- Carbohydrates: ~52g
- Protein: ~35g