Arroz con Pollo de Caja

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A one-pot Puerto Rican classic featuring tender chicken, aromatic rice, and a rich tomato-based sauce, baked to perfection in a single casserole dish. This puerto rican-inspired chicken ready in about 65 minutes pairs all-purpose flour, olive oil, large, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 bone-in, skin-on (1.5 lbs) chicken thighs
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 large, finely diced onion
• 1, finely diced green bell pepper
• 3 cloves, minced garlic
• 1/2 cup tomato sauce
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 1/2 cups long-grain white rice
• 2 cups chicken broth
• 1/2 cup frozen peas
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Pat 4 bone-in, skin-on chicken thighs (1.5 lbs) dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Dredge each thigh in 1/4 cup all-purpose flour, shaking off excess.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 5 minutes until golden brown, then flip and cook for 3 minutes more. Transfer to a plate.
3. Step 3: Add 1 large onion, finely diced, and 1 green bell pepper, finely diced, to the skillet. Sauté over medium heat for 5 minutes until softened and translucent. Add 3 cloves garlic, minced, and cook for 1 minute until fragrant.
4. Step 4: Stir in 1/2 cup tomato sauce, 1 tsp dried oregano, and 1/2 tsp ground cumin. Cook for 2 minutes, stirring constantly.
5. Step 5: Add 1 1/2 cups long-grain white rice and 2 cups chicken broth to the skillet, stirring to combine. Return the chicken thighs to the skillet, skin-side up.
6. Step 6: Bring to a simmer over medium heat, then cover with a lid and transfer to a preheated oven at 375°F. Bake for 35 minutes until rice is tender and chicken reaches 165°F internally.
7. Step 7: Remove from oven, stir in 1/2 cup frozen peas, and sprinkle with 1/4 cup chopped fresh parsley. Let rest for 5 minutes before serving.