Pastel fácil de pollo y arroz al horno

Ingredientes

• 1 pound Boneless chicken thighs (Choose thighs for juiciness and tender flavor.)
• 1 cup Long-grain white rice (Provides fluffy, separate grains.)
• 2 cups Chicken broth (Use low-sodium for a balanced flavor.)
• 1 small Onion (Finely chopped.)
• 2 cloves Garlic (Minced.)
• 2 tablespoons Olive oil (For browning the chicken.)
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Frozen peas (Add during the last few minutes.)
• 1/2 cup Grated Parmesan cheese (For a cheesy crust.)
• 1 teaspoon Lemon zest (For brightness.)

Preparación

1. 1

   --- Cooking Steps ---

2. 2

   Preheat your oven to 375°F (190°C).

3. 3

   Heat olive oil in a large ovenproof skillet over medium-high heat. Sear chicken thighs until golden brown, about 4 minutes per side.

4. 4

   Add chopped onion and minced garlic to the pan. Cook for 2–3 minutes until translucent and fragrant.

5. 5

   Stir in long-grain rice, chicken broth, dried thyme, salt, and pepper. Ensure rice is evenly coated and submerged in the liquid.

6. 6

   Nestle the browned chicken thighs skin-side up into the rice mixture.

7. 7

   Cover skillet with foil or a lid. Bake for 35 minutes until rice is tender and chicken registers 165°F.

8. 8

   Remove foil and bake an additional 5 minutes to crisp chicken skin.

9. 9

   Let the bake rest for 5 minutes off heat. Fluff rice gently with a fork and garnish with fresh parsley.