An easy oven baked version of Arroz Con Pollo (chicken and rice) that's perfect for a family friendly weeknight supper.
You can use bone-in chicken thighs with skin on, bone-in skinless chicken thighs, or boneless skinless thighs, please read the recipe notes first for more details on timing. I usually add 6-8 chicken thighs depending on what comes in the pack, cook time is the same regardless.
Mix lime zest, lime juice, salt, pepper, paprika, garlic, and cumin together in a ziploc type bag and toss all the chicken pieces to get them evenly coated. Marinate for 30 minutes.
Remove the chicken from the marinade after 30 minutes, reserve any marinade left in the bag.
Preheat your oven to 350°F
Heat 3 tbsp of olive oil in a large Dutch Oven and brown the chicken thighs on both sides. For skinless bone in thighs brown for four minutes per side, for boneless skinless about 2-3 minutes per side is sufficient. Once browned remove the chicken pieces and set aside.
Add the chopped onion and bell peppers to the Dutch Oven over a medium/low heat, add 1 tbsp more olive oil if needed, cook for about five minutes until soft and then add the garlic and rice and stir for one more minute.
Add the gluten free chicken broth, any reserved marinade, tomato paste, oregano, bay leaves, and green peas and stir well.
Place the chicken pieces back into the rice.
Bring the liquid to a simmer on the stove then put the lid on and cook in the preheated oven for 40-45 minutes for bone in chicken thighs. If using boneless skinless chicken thighs you can check to see if the rice and chicken are cooked after 30 minutes.
Chicken thighs - if you choose massive chicken thighs then this recipe may take longer to cook. If you use skin on chicken thighs they may add a lot of extra fat to the rice once they cook, to avoid this use skinless thighs. You can also use boneless skinless thighs which cook much faster but they can be prone to overcooking in the oven, check to see if the rice is cooked after 30-35 minutes in the oven if using boneless skinless chicken.
Dutch Oven - you need to ensure that the lid is tight fitting, if not the liquid may evaporate before the rice is cooked. If you have any doubts you can add a layer of foil to the pot and then also add the lid.
Nutrition - assumes one thigh per person and 1/8th of the rice and vegetables, and that you are using bone-in, skin off thighs.
found on www.noshtastic.com