Arroz Con Pollo

Name: Arroz Con Pollo
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Ingredients: 3 lbs bone-in skin-on chicken thighs; 2 tsp sea salt; 1 tsp paprika; 1 tsp garlic powder; 2 cups white rice; 3 Tbsp avocado oil; ½ medium onion; 4 cloves garlic; 3 cups chicken stock; 1 ½ Tbsp tomato paste; 2 tsp dried oregano

User Reviews

4.3

9 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
8 servings
Calories
431 kcal
Course
Main Course
Cuisine
Mexican

Arroz Con Pollo

Tyler Espinosa

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An easy, nourishing, flavorful meal of chicken and rice made in one pot or skillet! Vibrant, healthful, delicious!

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Ingredients

Servings

3 lbs bone-in skin-on chicken thighs
2 tsp sea salt divided
1 tsp paprika
1 tsp garlic powder
2 cups white rice soaked then drained
3 Tbsp avocado oil
½ medium onion diced
4 cloves garlic minced
3 cups chicken stock
1 ½ Tbsp tomato paste
2 tsp dried oregano

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Instructions

Soak the white rice in water for at least 15 minutes, then drain it well.
While the rice is soaking, sprinkle the chicken thighs with 1 of the teaspoons of sea salt, paprika, and garlic powder on both sides.
In a bowl or measuring cup, whisk together the broth, tomato paste, dried oregano, and sea salt until well-combined. Set aside until ready to use.
Heat a large cast iron skillet or thick-bottomed pot (like a Dutch oven) over medium-heat and add the avocado oil. Once the skillet is very hot (about 350 degrees if you have a laser thermometer), carefully place the seasoned chicken thighs on the hot surface, skin side down. Brown for 3 to 5 minutes, until the skin is golden-brown and crispy, then flip chicken to the other side and brown another 3 to 5 minutes. Note: depending on the size of your skillet or pot, you may need to brown the chicken in two batches. Transfer the chicken to a plate and set aside.
Add the chopped onion to the skillet and sauté, stirring occasionally, until the onion turns translucent, about 3 to 5 minutes.
Add the rice and garlic and use a wooden spoon or rubber spatula to continuously stir until the rice has a bit of a golden-brown color to it, about 3 to 5 minutes (note this process helps ensure the rice becomes nice and fluffy).
Place the browned chicken thighs on top of the rice. Pour in the broth mixture and give everything a small stir.
Cover the skillet and bring to a full boil. Reduce the heat to a simmer and cook for 20 to 25 minutes, until much of the liquid has been absorbed by the rice. Use a fork to fluff up the rice and serve!