Arroz Con Pollo ( Mexican Chicken and Rice )

A simple dish that is interpreted in many different ways across the world. What is it? Chicken and rice. The version that I will share with you comes from my roots. The Mexican chicken and rice or Arroz con Pollo as I knew it growing up, was a dish my mother cooked with rice, tomato sauce, and chicken breast pieces. Something so simple yet so good!

I decided to create my own version of arroz con pollo using chicken thighs and legs( bone-in with the skin) for more flavor. I also used a seasoning combo of kosher salt, cumin and garlic powder. This one pan meal has quickly become one of my favorite dishes.

How to Make Arroz con Pollo

Mise en Place ( Prep):

Create the seasoning mix by combining 1 tsp of kosher salt, 1/2 tsp of garlic powder, 1/4 tsp cumin powder. Season the chicken pieces.

Puree the 2 tomatoes and garlic.

Chop half of a yellow onion.

Heat a large pan over medium-high heat. Add 1/4 cup oil. once the oil is hot add the chicken pieces skin-side down. Sear them until golden brown, then flip over to the other side. Cover, reduce the heat to medium, and cook until almost cooked through. About 8 minutes. Then transfer to a plate and set aside.

Add 1¼ cup of long-grain white rice to the pan. Brown the rice for about 8 minutes, stirring continuously, until it’s a nutty brown color. Then add the chopped onions and cook a couple more minutes. Push rice to the side and add the tomato puree. Allow the tomato to heat through, then stir it into the rice. Cook a few minutes more, stirring every so often, until the tomato is a bright red color.

Add the chicken broth and allow it to come to a simmer. Season, stir well, and add the chicken pieces back into the pan. Cover and cook for 20 minutes on low heat. Once the 20 minutes are up turn off the heat and let it sit for 5 minutes covered. When ready to serve fluff the rice with a fork. Enjoy!

I’m going to be bold and say this is the best Mexican Arroz con Pollo. Give it a try and let me know what you think in the comment section below.😉

Then try my other Mexican dishes such as these Steak Fajitas

Arroz con Pollo

Maria Felipa

Mexican chicken and rice.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Resting time 10 minutes mins

Total Time 1 hour hr

Course Main Dish

Cuisine Mexican

Servings 6

Ingredients

  

1x2x3x

• ¼ cup oil
• 3 chicken leg quarters cut into legs and thighs
• ½ yellow onion chopped
• 2 tomatoes
• 2 garlic cloves
• 1¼ cups long grain rice
• 2 cups chicken broth
• 1 tsp kosher salt
• ½ tsp garlic powder
• ¼ tsp cumin powder

Instructions

 

• Cut leg quarters into legs and thighs. Season with the 1 tsp kosher salt, ½ tsp garlic powder, and ¼ tsp cumin powder.
• Puree the two tomatoes with the garlic. Set aside, chop half of a yellow onion and set aside.
• Heat a large pan over medium-high heat. Add 1/4 cup oil. once the oil is hot add the chicken pieces skin-side down. Sear them until golden brown, then flip over to the other side. Cover, reduce the heat to medium, and cook until almost cooked through. About 8 minutes. Then transfer to a plate and set aside.
• Add 1¼ cup of long-grain white rice to the pan. Brown the rice for about 8 minutes, stirring continuously until it's a nutty brown. Then add the chopped onions and cook a couple more minutes. Push rice to the side and add the tomato puree. Allow the tomato to heat through, then stir it into the rice. Cook a few minutes more, stirring every so often, until the tomato is a bright red color.
• Add the chicken broth and allow it to come to a simmer. Season with salt to taste, stir well and add the chicken pieces back into the pan. Cover and cook for 20 minutes on low heat. Once the 20 minutes are up turn off the heat and let it sit for 5 minutes covered. When ready to serve fluff the rice with a fork. Enjoy!

Notes

May be stored in an airtight container in the fridge for up to 4 days.

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