RCI-MT.004.0019.001
Arroz con Pollo
(rice with chicken) is a traditional dish that's common throughout Latin America especially in Cuba, Panama, Peru, Puerto Rico, Costa Rica, and the Dominican Republic.
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Preheat the oven to 350°F (175°C).
2
Combine vegetable oil and butter in a 9x13-inch baking dish and place it in the preheating oven until the butter melts, about 3-5 minutes.
3
While the oil and butter heat, combine all-purpose flour, salt, black pepper, paprika, garlic salt, and dried marjoram in a shallow bowl or plate.
3 minutes
4
Pat the chicken pieces dry with paper towels to help the coating adhere properly.
5
Coat each chicken piece evenly in the flour mixture, pressing gently so the seasoning adheres well, then arrange the coated pieces skin-side down in the hot oil and butter mixture.
6
Bake for 25 minutes uncovered at 350°F.
25 minutes
7
Carefully turn the chicken pieces over using tongs so the skin-side is now facing up.
8
Return the baking dish to the oven and continue baking for 15-20 minutes until the chicken is golden brown and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
18 minutes
9
Remove from the oven and let rest for 2-3 minutes before serving, allowing the juices to settle.