Go Back
Print Recipe

Arroz con Pollo

A Latin comfort food classic combining juicy chicken thighs with flavorful rice and vegetables.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Latin, Mexican
Servings: 4

Ingredients

The Chicken...

  • 4 large chicken thighs, bone-in with skin
  • 2 tablespoons of vegetable oil
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of paprika
  • 1/4 teaspoon of chili powder
  • 1/4 teaspoon of salt
  • a pinch of black pepper

The Rice...

  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of sazón seasoning (optional, but recommended)
  • 1/2 teapoon of ground cumin
  • 1/2 teaspoon of mexican oregano
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 4 cloves of garlic, finely minced
  • 1/2 of a medium white onion, diced
  • 1 medium poblano, diced
  • 1 medium sweet bell pepper, diced
  • 1 small jalapeño, finely minced
  • 1 small bunch of fresh cilantro, finely chopped
  • 2 tablespoons of tomato paste
  • 2 1/2 cups of chicken stock
  • 1 1/2 cups of basmati rice
  • 1 cup of sweet peas, frozen
  • lime wedges
  • fresh cilantro (for garnishing)

Instructions

  • Add 2 tablespoons of vegetable oil in a large skillet and place over medium heat
  • Pat 4 chicken thighs dry with some paper towels and season them with 1/4 teaspoon of onion powder, 1/4 teaspoon of garlic powder, 1/4 teaspoon of paprika, 1/4 teaspoon of chili powder, 1/4 teaspoon of salt and a pinch of black pepper
  • When the skillet is very warm, place the seasoned chicken thighs skin side down into the skillet and let them cook for 5 minutes undisturbed
  • Once the skin is golden brown and crisp, flip the chicken and cook for another 5 minutes and then transfer the chicken onto a plate and set aside for now
  • Add 4 finely minced cloves of garlic, 1/2 of a finely diced white onion, 1 medium diced poblano, 1 medium diced sweet bell pepper, 1 small finely minced jalapeño pepper and 1 small bunch of fresh cilantro that was finely chopped into the skillet and cook over medium heat for about 5 minutes
  • Once softened, add 2 tablespoons of tomato paste, 1/2 teaspoon of turmeric, 1/2 teaspoon of sazón seasoning, 1/2 teaspoon of cumin, 1/2 teaspoon of mexican oregano, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and cook while constantly stirring for about 90 seconds
  • Pour 2 1/2 cups of chicken stock into the skillet and bring to a simmer
  • Once simmering, add 1 1/2 cups of basmati rice and 1 cup of sweet peas into the simmering liquid and mix to incorporate
  • Add the chicken back into the skillet, reduce the heat to medium low and cover the skillet
  • Simmer over medium low heat for 25 minutes
  • Transfer the chicken onto plates and fluff the rice before adding it to the chicken
  • Garnish with fresh cilantro and lime wedges