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–+ servings
A plate of Spanish rice and chicken.
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4.84 from 6 votes

Arroz con Pollo

Chicken and Rice with a Mexican flair all cooked in one pot.
Prep Time15 minutes
Cook Time45 minutes
Rest10 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Author: Kristin Maxwell

Ingredients

  • Salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 8 pieces bone-in chicken thighs or drumsticks
  • 3 tablespoons vegetable oil
  • 1 small white or yellow onion finely diced
  • 2 red bell peppers diced
  • 1 tablespoon caldo de tomat optional (add salt if not using)
  • 1 1/2 cups long-grain white rice
  • 2 garlic cloves finely minced
  • 1 1/2 cups low sodium chicken broth
  • 1 1/4 cups water
  • 1/2 cup tomato sauce
  • 1/2 cup frozen peas thawed
  • Garnish: Fresh minced parsley

Instructions

  • Mix 2 teaspoons of salt, garlic powder, chili powder, cumin and black pepper in a small bowl.
  • Pat chicken dry and remove the skin if desired. Place chicken on a large plate or other flat surface and evenly coat chicken with the spice mixture.
  • Heat oil in a large, 12-inch skillet or saute pan with high sides over medium-high heat. Add the chicken, skin side first, and cook until browned on all sides; 5-6 minutes per side. Transfer to a clean plate.
  • Add onions and bell pepper to the skillet and season with a pinch or two of salt. Cook over medium heat until softened; 5-7 minutes. Add minced garlic and the rice and cook for an additional minute, until rice begins to turn a golden color and the garlic is fragrant.
  • Meanwhile, combine 1 ¼ cups of water, chicken broth, tomato sauce and a tablespoon of caldo de tomat* in a medium bowl. Pour into the skillet with the rice, stirring to make sure that all the rice is covered with the liquid.
  • Nestle the chicken pieces in with the rice and bring to a boil. Add the peas, then reduce heat to low and cover. Cook until chicken is cooked through (registers 165 on an instant read digital thermometer), rice is tender and fluffy and most of the liquid is absorbed; about 30-35 minutes.
  • Remove from heat and let stand, covered, for 10 minutes before serving.

Notes

*If you do not have Caldo de Tomat on hand, add a teaspoon of salt.
(Adapted from Food Network/Melissa D’Arabian)

Nutrition

Calories: 285kcal | Carbohydrates: 46g | Protein: 7g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 394mg | Potassium: 316mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1745IU | Vitamin C: 55mg | Calcium: 31mg | Iron: 1mg

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