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Arroz con Pollo

Arroz con pollo made with juicy chicken thighs cooked in flavorful Mexican rice is the ultimate one-pot meal!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 617 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the chicken
  • 6 chicken thighs
  • 3 tablespoons olive oil, divided
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lime juice (about ½ lime)
  • 2 tablespoons orange juice (about ½ orange)
  • ½ tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
For the rice
  • 1 small yellow onion, diced
  • 1 poblano pepper, stemmed, seeded, and diced
  • 4 cloves garlic, minced
  • ½ cup chopped cilantro
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • 1 ½ cups long-grain white rice, rinsed and drained
  • 2 ½ cups chicken broth
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons kosher salt
  • 1 cup green peas, frozen and thawed, or canned
For garnish
  • chopped cilantro
  • Lime wedges

Instructions

    Cup of Yum
  1. In a large mixing bowl or plastic storage bag, add the chicken, 2 tablespoons of the olive oil, white wine vinegar, lime juice, orange juice, chili powder, onion powder, garlic powder, ground coriander, salt, oregano, and cumin. Toss everything together until the chicken is completely coated. Cover and refrigerate for 30 minutes, up to 8 hours.
  2. Heat the remaining 1 tablespoon of olive oil in a large sauté pan or deep skillet over medium-high heat. Add the chicken thighs to the pan skin-side down and cook for 4-6 minutes per side until the skin is crispy and lightly browned. Transfer it to a large plate and set aside,
  3. In the same pan using the oil that's already in there, add the onion and poblano pepper. Cook for 5 minutes until the onions have softened and are translucent.
  4. Stir in the garlic, chopped cilantro, cumin, and chili powder. Cook for 30 seconds until the garlic and spices are fragrant.
  5. Add the rice and cook for 3-4 minutes until the rice begins to brown. If you used skin-on chicken thighs, you should have enough oil in the pan. If you used skinless chicken, you may need to add 2-3 teaspoons of olive oil to toast the rice.
  6. Add the chicken broth, tomato paste, and salt. Stir together to combine until the tomato paste has fully dissolved.
  7. Add the browned chicken thighs to the pan skin-side up and bring the water to a boil. Reduce the heat to low, cover, and cook for 20-25 minutes until the rice is fully cooked through and the chicken registers an internal temperature of at least 165°F.
  8. Remove the pan from the heat and transfer the cooked chicken pieces to a clean plate. Add the peas to the rice and fluff them in using a fork. The rice will be hot enough to heat the peas.
  9. Serve the arroz con pollo immediately with a garnish of chopped cilantro and lime wedges.

Notes

  • Chicken: Bone-in skin-on chicken thighs have the most flavor, but you can also swap it out for boneless skinless chicken thighs, drumsticks, or chicken breasts.
  • Spice level: This dish is not spicy. You can add some heat if you’d like by using jalapeños instead of poblano peppers, or make it extra mild by using bell peppers instead.
  • Cilantro: I like the addition of cilantro for some freshness, but if you’re not a fan, you can omit it completely.

Nutrition Information

Serving 1serving Calories 617kcal (31%) Carbohydrates 49g (16%) Protein 31g (62%) Fat 32g (49%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g Monounsaturated Fat 16g Trans Fat 0.1g Cholesterol 142mg (47%) Sodium 1247mg (52%) Potassium 658mg (19%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 1231IU (25%) Vitamin C 26mg (29%) Calcium 63mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 617

% Daily Value*

Serving 1serving
Calories 617kcal 31%
Carbohydrates 49g 16%
Protein 31g 62%
Fat 32g 49%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 16g 80%
Trans Fat 0.1g 5%
Cholesterol 142mg 47%
Sodium 1247mg 52%
Potassium 658mg 14%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 1231IU 25%
Vitamin C 26mg 29%
Calcium 63mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.