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Arroz Con Pollo

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Soak the white rice in water for at least 15 minutes, then drain it well.
  2. While the rice is soaking, sprinkle the chicken thighs with 1 of the teaspoons of sea salt, paprika, and garlic powder on both sides.
  3. 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.
  4. 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.
  5. Add the chopped onion to the skillet and sauté, stirring occasionally, until the onion turns translucent, about 3 to 5 minutes.
  6. 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).
  7. Place the browned chicken thighs on top of the rice. Pour in the broth mixture and give everything a small stir.
  8. 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!

Nutrition Information

Serving 1of 8 Calories 431kcal (22%) Carbohydrates 24g (8%) Protein 30g (60%) Fat 22g (34%) Sugar 1g (2%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 431

% Daily Value*

Serving 1of 8
Calories 431kcal 22%
Carbohydrates 24g 8%
Protein 30g 60%
Fat 22g 34%
Sugar 1g 2%

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