Yield: 6 servings
Arroz con Pollo
This arroz con pollo with spicy chicken is the perfect weeknight dinner if you're craving something hearty and packed with bold Mexican spices!
Ingredients
For the sauce:
- 2 medium Roma tomatoes
- 3 large garlic cloves
- ¼ small jalapeño, seeded and stemmed
- ⅔ cup water
- ½ teaspoon Mexican oregano
- ½ teaspoon salt
For the chicken:
- 2 tablespoons vegetable oil
- 2 pounds bone-in, skinless chicken thighs
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the rice:
- 1 ⅓ cups long grain white rice
- 3 cups hot water
- 1 tablespoon vegetable oil
- ½ medium onion, diced
- 1 medium carrot, diced
- ¼ cup peas
- ¼ cup sweet corn
- 1 bay leaf
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Instructions
- Add all of the sauce ingredients to a blender or food processor. Process until smooth. Set aside.
- Add the oil and chicken thighs to a large bowl. Mix well to combine. Sprinkle in the onion powder, garlic powder, paprika, ground cumin, cayenne pepper, salt and black pepper. Use your hands to rub the spices into the chicken. Set it aside.
- Heat a large heavy bottomed pot over medium-high heat. Add the chicken thighs. Let them cook for 3 to 4 minutes on each side, until you get a good sear. Remove them from the heat and set them aside.
- Wash the rice and strain it through a fine mesh sieve 3 to 4 times, until the water is almost clear. Place the rice in a medium-sized bowl. Pour in the hot water and let it soak for 15 minutes.
- Add the vegetable oil to the same pan you cooked the chicken in. Add the onions and cook them over medium-high heat for 3 to 4 minutes, until softened. Add the carrots and stir the veggies together. Cook for 2 to 3 minutes. Add the peas and corn. Stir well and cook for another 2 minutes. Add the bay leaf and then reduce the heat to medium.
- Strain the rice and add it to pan. Mix it gently with the veggies and spread it out. Let it cook for 2 minutes. Stir and spread it out again. Let it cook for another 2 minutes. Repeat a third time or until the rice turns golden.
- Pour in 2 1/3 cups of the blended tomato sauce. If it didn't make enough sauce, you can complete it with a little water or chicken stock. Stir gently to combine and let the rice simmer uncovered for 6 to 8 minutes.
- Place the seared chicken on top of the rice and cover the pan with the lid. Reduce the heat to medium-low and let the rice cook for another 13 to 18 minutes, until tender. Remove pot from the heat.
- Remove the chicken thighs from the pan. Use a fork to fluff up the rice. Return the chicken to the pan. Serve immediately and enjoy!
Notes
Storage: Once fully cooled, refrigerate the leftovers in an airtight container for up to 5 days. To reheat, microwave in 30 second bursts, until warmed through. Or heat it in a pot on the stove top, with the lid on, over medium heat for 7 to 8 minutes, until warmed through.
Shred The Chicken: In case you’ve got picky eaters at home, shred the chicken and mix it into the rice before serving. You can also use the leftover chicken to make tacos!
Don’t Overcook Chicken: Make sure you do not overcook and dry out your chicken. I highly recommend using an instant read meat thermometer and cooking your chicken thighs just until the reach 170°F to 175°F. If you are using chicken breasts instead, they are done once they reach 165°F.
Use Frozen Veggies: You can use frozen or canned veggies for the fresh vegetables. A bag of frozen carrots, peas and corn will work great!
Heavy Bottomed Pot: For a good sear and even cooking throughout, I highly recommend using a heavy bottomed pot like a cast iron enameled dutch oven.
Nutrition
Serving: 6servings, Calories: 332kcal, Carbohydrates: 36g, Protein: 21g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 86mg, Sodium: 474mg, Potassium: 319mg, Fiber: 1g, Sugar: 1g, Vitamin A: 242IU, Vitamin C: 3mg, Calcium: 28mg, Iron: 1mg