Directions . Preheat oven to 350°. Spread rice in a greased 13x9-in. baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice.

It starts out like any other chicken-and-rice dish. On the multicooker’s saute setting, brown seasoned chicken legs in a touch of fat. Next, start a makeshift sofrito: Diced onions, bell pepper ...

This recipe is featured in Voraciously’s Meal Plan of Action newsletter series. Each week, for 12 weeks, our easy-to-follow game plan focuses on one ingredient, shows you how to give that item a ...

This arroz con pollo with mushrooms from chef José Andrés is an easy, super-versatile version of the classic chicken and rice, made with the best types of rice for paella. Prepared in a large ...

1. With scissors, trim excess flaps of skin from the chicken thighs. Sprinkle both sides with salt and pepper. 2. In a large Dutch oven over medium-high heat, heat the oil.

Arroz con pollo, or rice with chicken, is a dish beloved in much of Latin America. But in the South, it's morphed into ACP, a cheese-smothered phenomenon that built Mexican-restaurant empires.

Arroz Con Pollo Panameño. Ingredients 2 dried bay leaves 4 bone-in, skin-on chicken breasts (about 2 1/2 pounds) 3 cups long-grain rice 3 tablespoons canola oil ...

Good news for those of us who love to make meals ahead: Arroz con pollo is better the next day. Storing the dish in a large, oven-safe glass container in the fridge will make for easy reheating.

Rachel’s Family Arroz Con Pollo Recipe. 6 tablespoons olive oil, divided 1 3 1/2-4lb chicken, cut into 8 pieces 1 large onion, diced 2 garlic cloves, finely diced 1 cup finely sliced celery ...