Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.

  • Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.

  • Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  • Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Cook's Note:

You may substitute corn for the peas and use brown rice instead of white, too.

Nutrition Facts

534.7 calories; 50.5 g protein; 36.3 g carbohydrates; 142.4 mg cholesterol; 1104.9 mg sodium. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2013
I made this yesterday and it was wonderful. I used butter (instead of oil)to brown 8 chicken thighs (instead of cutting up a whole chicken). When I make this recipe again, I will skin the thighs and drain most of the drippings before cooking the onion mixture in them. I ended up with a lot of grease in the bottom of my dutch oven. I'd make this dish for guests. It was tasty and colorful! Read More
(18)

Most helpful critical review

Rating: 3 stars
12/23/2018
I ve made this twice now and both times the rice came out mushy. I use jasmine rice and my rice is never mushy but I think this recipe has too much liquid or something. The second time I made it I bought boneless chicken thighs and cooked it all on the stove hoping with the shorter cook time it would t come out mushy but it did anyway. Flavor was pretty good but nothing great. I will not make this again. Read More
(1)
69 Ratings
  • 5 star values: 53
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/10/2013
I made this yesterday and it was wonderful. I used butter (instead of oil)to brown 8 chicken thighs (instead of cutting up a whole chicken). When I make this recipe again, I will skin the thighs and drain most of the drippings before cooking the onion mixture in them. I ended up with a lot of grease in the bottom of my dutch oven. I'd make this dish for guests. It was tasty and colorful! Read More
(18)
Rating: 5 stars
02/19/2013
Made this last night for dinner. Simple easy recipe that taste wonderful. Made a full recipe (for 8 servings) and my wife and I finished about half last night and had the left overs for lunch. Tastes just like the Arroz con Pollo I used to get in Panama City and Colon. Read More
(16)
Rating: 5 stars
06/19/2013
I made this for a fathers day dinner for my family. I didn't use raisins only because I and my father do not like them. Im sure it would have given it a sweet bite so I was thinking it was going to taste a bit bland without them but it was absolutely excellent! Definitly going to make again. Read More
(10)
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Rating: 5 stars
08/27/2014
I'm African American and my husband is Puerto Rican. I am always cooking recipes that my mother in law taught me. I decided to try this one tonight and it's came out fantastico! My husband said it taste like back home! I will definitely make this agsim! Read More
(9)
Rating: 5 stars
11/16/2014
OUTSTANDING! I used 5 extra-large chicken thighs (4 lbs.) and the result was heavenly. I used 2 14-oz. cans of chicken broth and 1/4 oil for browning. In the future I plan to use less broth and 2 tablespoons oil since the browned chicken adds fat. You may want to bake it initially for only 1 hour for firmer chicken. I baked it for 1 1/2 hours as called for so that the meat would be falling off the bone which is how I like it. Read More
(7)
Rating: 5 stars
05/09/2014
I have made this twice in the past 2 weeks. My husband is very picky and also on a health kick and I feel this recipe fit the bill for him. I used chicken breasts and brown rice and cut the salt and oil for browning. I also added a generous spoonful of cumin because we love that flavor. Don't skip the raisins! I thought they sounded a little odd but they added a wonderful sweet kick. Read More
(6)
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Rating: 5 stars
09/17/2014
My Honduran husband didn't talk the whole time he was eating this! ant thats saying alot!!! Read More
(6)
Rating: 5 stars
01/26/2015
An absolutely delicious recipe! Such a comforting and hearty winter dish, and loaded with sweet/salty/garlicy flavor. I just used 1 1/2 lb boneless/skinless thighs, and the other ingredients as listed. I added two tablespoons of sofrito as well. I also added the peas, raisins, olives (green) and pimentos with the rice and other ingredients to make cooking this a breeze. I baked for an hour, covered, since I was using less meat, and boneless thighs. A definite do-over, thanks for sharing this yummy recipe with AR. Read More
(6)
Rating: 4 stars
10/03/2014
This was quite good. I made 1/2 the recipe for just my husband and I. I used 1/2 a chicken bouillon cube with 1.5 c water to make the broth. I added 1/2 tsp ground cumin to the spices which I know made it taste even better. I'm saving this recipe. Read More
(5)
Rating: 3 stars
12/23/2018
I ve made this twice now and both times the rice came out mushy. I use jasmine rice and my rice is never mushy but I think this recipe has too much liquid or something. The second time I made it I bought boneless chicken thighs and cooked it all on the stove hoping with the shorter cook time it would t come out mushy but it did anyway. Flavor was pretty good but nothing great. I will not make this again. Read More
(1)