Delicious Mexican Arroz con Pollo (Chicken and Rice)

If you’re searching for a comforting, flavorful dish that combines chicken and rice, look no further than this Mexican Arroz con Pollo. This classic one-pot chicken recipe offers a delightful blend of spices, tender chicken, and vibrant rice. It’s perfect for busy weeknights when you want easy chicken meals that don’t compromise on taste. Plus, it’s a fantastic option for those seeking budget chicken recipes that the whole family will love.

This Arroz con Pollo is not just another chicken recipe; it’s a vibrant celebration of flavors and textures. Imagine succulent pieces of chicken simmered with bell peppers, peas, and aromatic saffron rice. In under an hour, you can create a meal that feels special yet is simple enough for everyday dining.

A Flavorful One-Pot Chicken Delight

Mexican Arroz con Pollo served on a plate with saffron rice, chicken, peas, and cilantro on a rustic table.

This Mexican Arroz con Pollo is a hearty dish made with juicy chicken, seasoned rice, and colorful vegetables. It’s a one-pot meal that is not only satisfying but also bursting with flavor, making it ideal for family gatherings or a cozy dinner at home.

Ingredients

  • 4 chicken thighs and drumsticks, skinless
  • 1 cup long-grain rice
  • 1 medium onion, chopped
  • 1 bell pepper, chopped (red or green)
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon saffron threads (optional)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish (optional)

Instructions

  1. Sauté the Chicken: In a large pot, heat olive oil over medium-high heat. Season the chicken with salt and pepper, then add to the pot. Brown the chicken on all sides, about 5-7 minutes, then remove and set aside.
  2. Cook the Vegetables: In the same pot, add chopped onion, bell pepper, and garlic. Sauté until the vegetables are softened, about 3-4 minutes.
  3. Add Rice and Spices: Stir in the rice, cumin, paprika, and saffron. Cook for an additional 2 minutes, allowing the rice to absorb some flavors.
  4. Combine Ingredients: Return the browned chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes until the rice is tender and the chicken is cooked through.
  5. Finish with Peas: Stir in the frozen peas during the last 5 minutes of cooking. Adjust seasoning with salt and pepper if needed.
  6. Serve: Fluff the rice with a fork, garnish with fresh cilantro if desired, and serve hot.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 450kcal
  • Fat: 15g
  • Protein: 30g
  • Carbohydrates: 50g

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