One-Pot Arroz con Pollo: A Flavorful Mexican Chicken and Rice Dish

Are you looking for a comforting yet vibrant meal that embodies the essence of Mexican cuisine? This One-Pot Arroz con Pollo is just what you need! It’s one of those classic Mexican chicken recipes that brings the rich flavors of tex-mex chicken right to your dinner table. Perfect for busy weeknights, this dish combines tender chicken and wholesome rice in a single pot, making cleanup a breeze.

Imagine a dish where juicy chicken meets perfectly cooked rice, all infused with a medley of spices and colors that make this a standout among Mexican meals. Ideal for family gatherings or cozy nights in, this recipe captures the heart of authentic Mexican chicken dinners.

Deliciously Simple One-Pot Arroz con Pollo

A plate of Arroz con Pollo with chicken thighs and colorful rice, garnished with cilantro, served alongside salsa and tortilla chips.

This One-Pot Arroz con Pollo is a hearty and satisfying dish featuring succulent chicken pieces simmered with vibrant vegetables and seasoned rice. The result is a delightful mix of flavors and textures that is sure to please everyone.

Ingredients

  • 4 chicken thighs, bone-in and skin-on
  • 1 cup long-grain rice, rinsed
  • 1 medium onion, diced
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes with green chilies
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Instructions

  1. Sear the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken thighs skin side down and sear for about 5-7 minutes until golden brown. Flip and cook for an additional 5 minutes. Remove the chicken from the pot and set aside.
  2. Sauté Vegetables: In the same pot, add the diced onion, bell pepper, and minced garlic. Sauté until softened, about 3-4 minutes.
  3. Combine Ingredients: Stir in the rinsed rice, diced tomatoes (with their juices), chicken broth, cumin, paprika, oregano, salt, and pepper. Mix well.
  4. Add Chicken: Return the seared chicken thighs to the pot, nestling them into the rice mixture.
  5. Cook: Bring to a boil, then reduce to a simmer. Cover and cook for about 25-30 minutes, or until the rice is tender and the chicken is cooked through.
  6. Serve: Fluff the rice with a fork and garnish with chopped cilantro before serving.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 400kcal
  • Fat: 18g
  • Protein: 30g
  • Carbohydrates: 36g

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