Arroz con Pollo
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
50 mins
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Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
617 kcal
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Course
Main Course
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Cuisine
Mexican
Arroz con Pollo
Description
In this Arroz con Pollo recipe, bone-in skin-on chicken thighs are marinated with olive oil, white wine vinegar, citrus juices, and a mix of chili powder, garlic, coriander, and oregano, infusing them with layered flavors before cooking. The thighs are browned skin-side down to crisp the skin and seal in juices.
The rice is prepared in the same pan, absorbing flavors from the onion, poblano pepper, garlic, and cilantro base as well as spices like cumin and chili powder. Tomato paste and chicken broth enrich the cooking liquid, resulting in moist, flavorful rice. Frozen or canned peas are added near the end to introduce a burst of sweetness and color.
The dish is served garnished with fresh cilantro and lime wedges, adding brightness at the table. It pairs well as a satisfying main dish that combines protein and starch in one pan.
The included notes mention that boneless options may be used and the spice level can be adjusted by substituting poblano peppers with jalapeños for more heat or bell peppers for a milder flavor. Cilantro can be omitted if undesired without greatly affecting the dish.
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 oregano dried
- ½ teaspoon cumin ground
For the rice
- 1 onion diced, small, yellow
- 1 poblano pepper stemmed, seeded, and diced
- 4 cloves garlic minced
- ½ cup cilantro chopped
- ¼ teaspoon cumin ground
- 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
- cilantro chopped
- lime wedges
Instructions
- 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.
- 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,
- 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.
- Stir in the garlic, chopped cilantro, cumin, and chili powder. Cook for 30 seconds until the garlic and spices are fragrant.
- 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.
- Add the chicken broth, tomato paste, and salt. Stir together to combine until the tomato paste has fully dissolved.
- 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.
- 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.
- Serve the arroz con pollo immediately with a garnish of chopped cilantro and lime wedges.
Notes
- Bone-in skin-on thighs offer the richest flavor, but boneless or different cuts can be used based on preference.
- To adjust spice, substitute poblano peppers with jalapeños for more heat or bell peppers for a milder version.
- Cilantro provides freshness but can be omitted if you prefer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 617 kcal
% 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.
User Reviews
Overall Rating
4.8
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