Chef Tee’s Arroz con Pollo
Serves 4
Prep time: 10 minutes; cooking time: 1 1/2 hours

  • 2 ½ to 3 lbs. chicken, cut into serving pieces
  • ¼ cup McCormick’s Season Salt
  • 1 Sazón Goya w/Cilantro and Annatto seasoning packet
  • 1 cup onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 ½ cups chicken stock


  • 3 cups of rice
  • 5 cups water
  • 1 cup coconut milk
  • 1 cup pigeon peas
  • Salt to taste
  • Garnish—chopped cilantro


  1. Pre-heat oven to 500° F.
  2. In large mixing bowl, combine vegetables, chicken, season salt; mix thoroughly to combine.
  3. Arrange chicken skin-side up, vegetables in large rectangular (oven-proof) casserole dish.
  4. Add stock to dish, cover tightly w/heavy-duty aluminum foil; bake 1 hour.
  5. While chicken is baking, make rice in large sauce pot; add 5 cups water, milk to sauce pot; bring to a boil over medium-high heat; add rice, peas; reduce heat to simmer; cover pot; simmer over medium-low heat for about 20 minutes; remove from heat; take off cover; fluff w/fork, salt to taste; set aside.
  6. After chicken cooks for 1 hour, carefully remove foil from casserole dish; continue baking for 30 minutes or until chicken is GB&D (Golden Brown & Delicious).
  7. Remove chicken from oven; cool for approximately 15-30 minutes.
  8. Serve w/rice, garnish.