Arroz Con Pollo

Arroz con pollo translates to “rice with chicken," but that plain name hides what’s happening in the dish: turmeric stains the rice a sunset gold, paprika and oregano work their way into the chicken skin, and the broth pulls everything together as the rice steams under foil. This is the Spanish-American casserole version, baked in a single dish instead of simmered on the stove, which means the oven does most of the work while you set the table.

Baking the chicken skin-side up uncovered first gives the skin a head start on crisping before the rice goes in. Don’t skip draining the fat from the pan between steps, or the rice ends up greasy instead of fluffy.

Frozen peas thaw and warm through as the dish finishes, keeping their sweetness and bright green color. A crumbled bay leaf releases more flavor than a whole one, so don’t fish it out, just stir it in.

Pro Tips

• Use long-grain white rice. Short-grain or arborio turns gluey under foil.
• Heat the broth before pouring it in. Cold broth slows cooking and the rice cooks unevenly.
• Tent the foil loosely so the chicken keeps its color and the rice still steams.
• Let the dish rest 5 minutes covered after baking. The rice finishes absorbing liquid off the heat.

Variations

• Swap turmeric for a pinch of saffron threads for the traditional Spanish version.
• Add diced bell pepper and a handful of olives for a more sofrito-forward flavor.
• Use bone-in thighs only for a richer, more forgiving bake.