Juicy Chicken and Yellow Rice

Juicy Chicken and Yellow Rice – Carlos’ Way

What You’ll Need

A pantry-friendly list that leans on a few trusted Latin staples. Quality chicken and good Sazon carry the whole dish.

Serves 6

For the chicken

1 package chicken parts (leg quarters, thighs, and/or legs)
2 tbsp Badia Complete Seasoning
2 tbsp Goya Adobo All-Purpose Seasoning
2 small packets Goya Sazon con cilantro y achiote
Salt and pepper, to taste
1 Spanish onion, diced
1 red onion, diced
2 large ripe tomatoes, diced
1 green pepper, sliced into long strips
1 bunch fresh cilantro, chopped
1 tbsp Better Than Bouillon Roasted Chicken Base
1 cup warm water

For the sides

1 package Vigo Yellow Rice (10-16 oz)
1 can Goya black beans
Fresh garlic, diced (for the beans)
Your favorite Carlos’ Consuming Fire Hot Sauce

How to Make Baked Chicken and Yellow Rice, Step by Step

Step 1: Preheat and season

Preheat a convection oven to 425°F (220°C). Lay the chicken parts evenly in a large deep aluminum pan. Season generously with salt, pepper, Badia Complete, Goya Adobo, and both packets of Sazon, coating every piece.

Step 2: Add the vegetables

Dice the tomatoes and onions, chop the cilantro, and slice the green pepper into long strips. Scatter everything evenly over the chicken.

Step 3: Pour in the broth

Stir the Better Than Bouillon roasted chicken base into 1 cup of warm water until dissolved, then pour it over the chicken and vegetables.

Step 4: Seal and bake

Cover the pan tightly with aluminum foil, wrapping well on all sides. Cut five 1-inch slits in the foil, one at each corner and one in the center to vent steam. Bake for 40-45 minutes, checking now and then for doneness and tenderness. The chicken should reach a safe internal temperature of 165°F (74°C).

Step 5: Make the rice and beans

While the chicken bakes, prepare the Vigo yellow rice per the package directions. Warm the Goya black beans in a pot with a little fresh diced garlic stirred in.

How to Serve

When the bake time is up, turn the oven off and leave the chicken inside for another 15 minutes to keep cooking gently and soak up the broth. Remove from the oven. Spoon a bed of yellow rice into the center of each plate, lay the chicken on top, and ladle the broth and vegetables generously over everything. Add a scoop of black beans on the side. Finish with your favorite Carlos’ Consuming Fire Hot Sauce and enjoy.