Mexican Chicken and Rice -- Arroz con Pollo
User Reviews
4.5
114 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Servings
5
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Calories
691 kcal
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Course
Main Course
Mexican Chicken and Rice -- Arroz con Pollo
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Mexican Chicken and Rice or Arroz con Pollo features bone-in chicken thighs browned before simmering with rice, stock, roasted plum tomatoes, onion, garlic, jalapeño, and Mexican oregano. The dish combines savory spices and roasted tomato depth with tender chicken and fluffy rice, resulting in a hearty, comforting one-pot meal.
Description
This recipe uses bone-in chicken thighs, optionally brined briefly to add moisture and seasoning. The chicken pieces are browned in oil until golden, which builds flavor and texture. Simultaneously, plum tomatoes are roasted to develop sweetness and smokiness, enhancing the sauce.
After removing the chicken, rice is cooked in the skillet with stock and aromatics including onion, garlic, jalapeño, Mexican oregano, and optional cumin and freshly cracked black pepper. The roasted tomatoes are added to the mixture, then the browned chicken is returned on top to cook through as the rice absorbs the flavorful liquids.
The finished Arroz con Pollo has tender, juicy chicken with spiced, well-seasoned rice tinted by tomato richness and mild heat from the jalapeño. Fresh cilantro may be added before serving to introduce brightness. This dish is ideal for a satisfying family meal where protein and starch are combined in one pot.
A smaller batch variation is available for those cooking for fewer people.
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Ingredients
- 2-3 lbs. chicken thigh bone-in; used 5 pieces
- 2 cups rice uncooked
- 3 cups stock or water
- 3 plum tomatoes
- 1/2 onion small
- 2 garlic cloves
- 1 jalapeño
- 1 tablespoon Mexican oregano
- 1/4 teaspoon cumin optional
- 0-1 teaspoons salt to taste
- black pepper freshly cracked
- cilantro freshly chopped, optional
- olive oil
Instructions
- I usually brine the chicken, but keep in mind this step is optional if you want a faster version. Add 2 quarts of cold water to a large mixing bowl along with 1/2 cup Kosher salt. Mix well to dissolve the salt and then add the chicken thighs. Cover and let brine in the fridge for 30-60 minutes.
- Rinse and de-stem 3 plum tomatoes. Roast the tomatoes in the oven (400F) for 30 minutes or until you need them.
- Remove the chicken pieces from the brine and pat dry. Pre-heat a deep skillet or saucepan over medium-high heat and add a big glug of oil, 2-3 tablespoons worth. Once the oil is hot you can add the chicken, browning both sides for a few minutes each. I usually start with the skin side down, cook until the skin is browning, then flip and cook the underside for another few minutes. Once browned, you can remove the chicken from the pan and set aside. Note: if you brine your chicken the skin may not crisp up as readily as it has absorbed some of the saltwater.
- Add 2 cups uncooked rice to the pan that you used to brown the chicken (the chicken has been set aside for now). Cook the rice for a few minutes over medium heat, stirring regularly.
- As the rice is cooking, add the following ingredients to a blender: the roasted tomatoes, 1/2 small onion, 2 garlic cloves, and 1 jalapeno. Combine well. For a milder version you can use less jalapeno.
- When the rice is turning opaque and light brown in color you can add the blended tomato-jalapeno mixture. Cook for a couple minutes, stirring regularly. Then add the remaining ingredients: 3 cups stock, 1 tablespoon Mexican oregano, 1/4 teaspoon cumin (optional), freshly cracked black pepper, and salt (optional). Bring it up to a boil and do some taste testing. The exact level of salt to be added will depend on which stock you use. If using store-bought stock you may not need to add much salt at all. If using water you'll probably need to add a heaping teaspoon of salt. Taste test and add pinches of salt until this mixture tastes good to you.
- Add the browned chicken to the pan. Bring it up to a boil, then reduce heat to low, cover, and let simmer for 20-25 minutes.
- Once all the liquid is absorbed by the rice (usually somewhere around the 20 minute mark) you can remove it from the heat and let it sit in its own steam for a few minutes, covered.
- Serve up your chicken pieces over a bed of rice and optionally top with freshly chopped cilantro.
- Store leftovers in the fridge where they will keep for a few days. The rice is dee-licious, feel free to use it over the coming days in burritos, tacos, tostadas, or even just mixed with some black beans. Enjoy!
Notes
- Brining the chicken thighs is optional but helps add moisture and seasoning to the meat.
- Roasting the tomatoes beforehand enhances the sauce with a sweeter, more complex flavor.
- Use bone-in thighs for better flavor and texture; cook until the chicken is tender and rice fully absorbs the stock.
- Fresh cilantro can be added at the end for added freshness and color.
- See the Single Serving Arroz con Pollo recipe if you want to prepare a smaller batch.
Nutrition Information
Show Details
Calories
691kcal
(35%)
Carbohydrates
65g
(22%)
Protein
35g
(70%)
Fat
31g
(48%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.2g
(10%)
Cholesterol
178mg
(59%)
Sodium
710mg
(30%)
Potassium
586mg
(12%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
799IU
(16%)
Vitamin C
10mg
(11%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Calories | 691kcal | 35% |
| Carbohydrates | 65g | 22% |
| Protein | 35g | 70% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 178mg | 59% |
| Sodium | 710mg | 30% |
| Potassium | 586mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 799IU | 16% |
| Vitamin C | 10mg | 11% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
114 reviews
Excellent
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