You can use homemade or store-bought sofrito for this easy baked chicken recipe with peas and cauliflower rice--a perfect dinner that cooks in about 1 hour.
Preparation Time
10 mins
Cooking Time
50 mins
Total Time
60 mins
Calories
863 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Pat chicken breasts dry with a paper towel. Combine sazon seasoning, chili powder, and pepper in a small bowl. Season each chicken breast with sazon spice mix, making sure to get some seasoning under the skin as well as on the outside.
Step 3
Heat a 10-inch skillet over medium-high heat. Add olive oil to the hot pan, and place chicken breasts skin-side down in the skillet. Brown chicken, about 4 minutes. When skin is brown, move chicken to a plate. Add sofrito, tomato paste, and cumin to the same skillet and cook, stirring, for 1 to 2 minutes. Add chicken stock and bring to a boil. Stir in riced cauliflower and nestle chicken down into the mixture. Cover.
Step 4
Bake in the preheated oven for 25 minutes. Stir in peas and salt, and bake, uncovered, until the chicken is no longer pink at the bone, the juices run clear, and most of the liquid has cooked down, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve hot.
Ingredients
2 tablespoons extra virgin olive oil
ground black pepper to taste
2 tablespoons tomato paste
1 cup frozen green peas, thawed
2 bone-in, skin-on chicken breasts
1 teaspoon sazon seasoning
1 pound frozen riced cauliflower, thawed and drained
