Arroz Con Pollo Recipe
This classic arroz con pollo recipe is a Latin dish with juicy, seasoned chicken and rice bursting with smoky, savory flavor. It's the perfect one-pot meal!
Servings: 6 servings
Equipment
Ingredients
For the Chicken Spice Rub
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons smoked paprika
- ¾ teaspoon ground cumin
- ½ tablespoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
For the Chicken and Rice
- 2½ tablespoons olive oil
- 6 bone-in, skin on chicken thighs or drumsticks, or use boneless chicken thighs
- ¾ cups of chorizo slices (¼-inch thick)
- 1 small yellow onion diced
- 1 medium carrot peeled and diced
- ¼ jalapeño finely chopped
- ½ medium red bell pepper finely chopped
- 1¼ cups white rice uncooked
- 2 tablespoons finely chopped garlic
- 2½ cups low sodium chicken stock
- 1¼ cups tomato sauce
- fresh cilantro for garnishing
- salt and pepper to taste
Instructions
- Make the spice rub and season the chicken. In a small bowl, mix the garlic powder, onion powder, paprika, cumin, chili powder, oregano, and cayenne until well combined. Sprinkle the mixture generously over the chicken on all sides. Add salt and pepper to taste.
- Brown the chicken. Add the oil to a large pot over medium heat. Add the chicken thighs and cook them for 5-7 minutes on each side or until browned. Remove the chicken from the pot and transfer it to a plate.
- Cook the chorizo. Place the chorizo in the same pot and let it cook for 5-6 minutes or until it releases its fat.
- Cook the veggies. Add the onions and carrots. Let them cook for 5-7 minutes or until the onion softens. Add the garlic, jalapeño, and red bell pepper. Cook for an additional minute, stirring frequently.
- Add the rice. Pour the rice into the pot and stir to combine with the other ingredients.
- Add the liquids. Stir in the tomato sauce and broth. Increase the heat to medium and bring to a simmer, then reduce the heat to low.
- Combine and simmer. Add the chicken back in the pan and bring it to a simmer. Cover the pan with a lid and let it simmer for 20-25 minutes or until the rice is cooked through.
- Finish and serve. Remove it from the heat, set it aside, and let it cool for 10 minutes. Garnish with freshly chopped cilantro and serve.
Nutrition
Calories: 536kcal | Carbohydrates: 41g | Protein: 27g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 382mg | Potassium: 652mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2860IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 3mg
