Oh my goodness, get ready for the most mouthwatering, flavor-packed Arroz Con Pollo you’ve ever tasted!
This Mexican chicken and rice dish has been my family’s absolute favorite for years, and I’m thrilled to share my foolproof recipe with you.
The combination of tender chicken, perfectly seasoned rice, and vibrant vegetables creates a one-pot wonder that’ll transport your taste buds straight to Mexico!
What You’ll Love About This Arroz Con Pollo
When I think of comfort food with a kick, Arroz Con Pollo immediately comes to mind. This dish brings together the heartiness of rice with succulent chicken pieces that practically fall apart with each bite.
The best part? It’s all made in one pot, which means less cleanup and more time enjoying this delicious meal with your loved ones.
You’re going to ADORE how this recipe transforms simple ingredients into something truly magical.
The rice soaks up all the savory chicken flavor along with the tomatoes, spices, and broth to create the perfect texture – not too dry, not too wet, just absolutely perfect.
Every forkful delivers a harmony of flavors that will have everyone at your table asking for seconds.
Trust me, once you master this recipe, it’ll become your go-to dish for family dinners, potlucks, and anytime you need to impress without stressing in the kitchen!
Ingredients for Mexican Arroz Con Pollo
Bone-in Chicken Thighs: For this recipe, bone-in chicken thighs are absolutely essential. The bones contribute incredible richness to the broth as everything cooks together, and thigh meat stays wonderfully juicy throughout the cooking process. The skin gets beautifully crisp when seared properly, adding another dimension of flavor that simply can’t be beat.
Long-grain Rice: The foundation of our dish is long-grain white rice, which cooks up fluffy and separate – perfect for soaking up all those amazing flavors without becoming mushy. Make sure to rinse your rice thoroughly before adding it to remove excess starch and achieve that perfectly distinct grain texture.
Sofrito Base: A proper Arroz Con Pollo starts with a sofrito – a flavorful base made from sautéed onions, bell peppers, and garlic. This aromatic foundation infuses the entire dish with depth and complexity that’s absolutely essential for authentic flavor.
Spices: Our spice blend includes cumin, oregano, bay leaves, and a touch of saffron (or turmeric if saffron isn’t available). These warm spices give the dish its characteristic golden color and distinctive taste that makes it unmistakably Mexican.
Tomatoes: I use a combination of tomato sauce and diced fresh tomatoes to provide both rich tomato flavor and bright acidity. The tomatoes help tenderize the chicken while adding beautiful color and tanginess to the rice.
Broth: Good-quality chicken broth serves as the cooking liquid, adding savory depth and ensuring the rice cooks to perfection. Using broth instead of water is one of those little secrets that makes a massive difference in the final result.
Vegetables: While bell peppers are already part of our sofrito, I also add peas and carrots toward the end of cooking for vibrant color, nutritional value, and sweet contrast to the savory elements.
Garnishes: Fresh cilantro, lime wedges, and avocado slices aren’t just pretty additions – they bring brightness, acidity, and creaminess that perfectly complement the rich, savory nature of the dish.
Optional Ingredients
Heat Lovers’ Additions: If you enjoy spice as much as I do, consider adding diced jalapeños to your sofrito or a few dashes of hot sauce to the broth. You could also serve with sliced serrano peppers on the side for those who want an extra kick.
Olives and Capers: For a more complex flavor profile with briny notes, stir in some sliced green olives and a spoonful of capers about 10 minutes before the dish is done. This Mediterranean touch works surprisingly well with the Mexican flavors.
Beer: Some traditional recipes call for substituting some of the broth with beer, which adds amazing depth and a subtle malty sweetness. I’ve tried it with a light Mexican lager, and it’s absolutely delicious!
How to Make Perfect Arroz Con Pollo Every Time
Step 1: Begin by thoroughly patting your chicken thighs dry with paper towels – this is crucial for getting a good sear! Season generously with salt and pepper on both sides. In a large, heavy-bottomed Dutch oven or deep skillet with a tight-fitting lid, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
Step 2: Place the chicken skin-side down in the hot oil and sear until the skin is deeply golden and crisp, about 5-6 minutes. Flip and cook for another 3-4 minutes on the second side. You’re not trying to cook the chicken through at this point – just developing flavor. Remove the chicken to a plate and set aside.
Step 3: In the same pot with all those delicious chicken drippings, add your diced onions and bell peppers. Sauté for about 5 minutes until they begin to soften, then add the minced garlic and cook for another 30 seconds until fragrant. The aroma at this point will be absolutely intoxicating!
Step 4: Stir in your spices – cumin, oregano, bay leaves, and saffron threads or turmeric. Toast them in the oil for about 30 seconds until they become even more aromatic. This step blooms the spices and intensifies their flavors throughout the dish.
Step 5: Add your rinsed and drained rice to the pot, stirring to coat each grain with the flavorful oil and spice mixture. Toast the rice for about 2-3 minutes until it becomes slightly translucent around the edges. This toasting step is critical for developing nutty flavor and ensuring the rice maintains its integrity during cooking.
Step 6: Pour in your tomato sauce and diced tomatoes, stirring to combine, then add the chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot – these contain tremendous flavor!
Step 7: Once simmering, nestle the seared chicken thighs back into the pot, skin-side up, making sure they’re partially submerged but with the crispy skin still exposed above the liquid. This ensures the skin stays crisp while the chicken gently cooks in the flavorful broth.
Step 8: Reduce heat to low, cover with the tight-fitting lid, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid and the chicken is completely cooked through (165°F internal temperature).
Step 9: In the last 5 minutes of cooking, sprinkle the frozen peas and diced carrots over the top and replace the lid. The residual heat will cook them perfectly while maintaining their vibrant color.
Step 10: Once done, remove from heat and let stand, covered, for 10 minutes. This resting period allows the moisture to distribute evenly throughout the rice, resulting in perfectly fluffy texture.
Step 11: Before serving, remove the bay leaves, fluff the rice gently with a fork, and garnish with fresh cilantro leaves. Serve with lime wedges and sliced avocado on the side for the perfect finishing touch!
Alternative Stovetop-to-Oven Method
If you want even more consistent results, you can start this dish on the stovetop and finish it in the oven. Follow steps 1-7 as written, but after returning the chicken to the pot, cover with an oven-safe lid and transfer to a preheated 350°F oven for 30-35 minutes. This method provides more even heat distribution and is especially helpful if your stovetop tends to have hot spots.
Tips for Arroz Con Pollo Success
Don’t rush the sear: A proper golden-brown crust on your chicken thighs is essential for flavor development. Take the time to let them sear properly and don’t move them around too much in the pan.
Rice-to-liquid ratio: The perfect ratio for this dish is 1 cup of rice to 2 cups of liquid (combining the broth and tomato sauce). This ensures rice that’s tender but not mushy – each grain should be distinct while still being fully cooked.
Let it rest: The 10-minute resting period after cooking isn’t optional! This allows the rice to finish absorbing any remaining moisture and helps all the flavors meld together beautifully. Resist the temptation to dig in immediately – your patience will be rewarded!
Watch the salt: Between the seasoned chicken, broth, and tomato products, this dish can accumulate salt quickly. I recommend using low-sodium broth so you can control the final seasoning level yourself.
Substitutions
Make it with brown rice: You can substitute brown rice for a more nutritious version, but you’ll need to increase the cooking liquid by about ½ cup and extend the cooking time by 15-20 minutes. Check occasionally to see if more liquid is needed.
Boneless chicken option: If you prefer boneless chicken, you can use boneless thighs or even breast meat, but reduce the cooking time slightly and be aware that you’ll lose some of the richness that bones provide to the broth.
Vegetable variations: Feel free to customize the vegetables to your preference – corn, chopped green beans, or diced zucchini all work wonderfully in this dish. Add harder vegetables earlier in the cooking process and more delicate ones toward the end.
What to Serve with Arroz Con Pollo
Mexican Street Corn: Elotes or esquites (Mexican street corn on or off the cob) provide a sweet, creamy, and tangy contrast to the savory chicken and rice.
Simple Green Salad: A light salad with a citrussy vinaigrette cuts through the richness of the dish and adds a fresh element to the meal.
Warm Tortillas: Fresh corn or flour tortillas on the side let you scoop up every last bit of flavor and add another textural element to your meal.
Frijoles Charros: These Mexican cowboy beans make a hearty, complementary side dish that turns your meal into a true feast.
Storage, Freezing, and Reheating
Storage instructions: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as everything has more time to meld together!
Reheating: For best results, reheat in a covered skillet over medium-low heat with a splash of broth or water to rehydrate the rice. Alternatively, microwave with a damp paper towel over the top to create some steam and prevent the rice from drying out.
Freezing: Arroz Con Pollo freezes beautifully! Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as directed above.
FAQs
Why is my rice still crunchy?
Undercooked rice usually means either not enough liquid or insufficient cooking time. If your rice isn’t tender after the specified cooking time, add an additional ¼ cup of hot broth, recover, and cook for 5-10 more minutes. Also, ensure your heat is low enough for a gentle simmer rather than a rapid boil.
Can I make Arroz Con Pollo ahead of time?
Absolutely! In fact, many people (including myself) think it tastes even better the next day. Cook it completely, let it cool, then refrigerate. Reheat gently with a splash of broth to refresh the dish.
What’s the difference between Spanish and Mexican Arroz Con Pollo?
The Spanish version often includes saffron as a key ingredient, giving it a distinctive yellow color and unique flavor. The Mexican version typically relies more on tomatoes and sometimes includes additional vegetables like peas and carrots. Both are delicious in their own way!
Can I double this recipe?
Yes, but you’ll need a very large pot with a tight-fitting lid. The cooking time may also need to be extended slightly. Make sure the chicken pieces aren’t overcrowded during the initial searing phase – work in batches if necessary.
Arroz Con Pollo (Mexican Chicken and Rice)
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 2 cups long-grain white rice rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- Pinch of saffron threads or ½ teaspoon turmeric
- 1 can 8 oz tomato sauce
- 1 large tomato diced
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 large carrot diced small
- Salt and freshly ground black pepper to taste
- ¼ cup fresh cilantro chopped
- 2 limes cut into wedges
- 1 avocado sliced (for serving)
Instructions
- Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Heat olive oil in a large Dutch oven or deep skillet with a lid over medium-high heat. Place chicken skin-side down and sear until golden brown and crisp, about 5-6 minutes. Flip and cook another 3-4 minutes. Remove chicken to a plate.
- In the same pot, add diced onion and bell pepper. Sauté for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Stir in cumin, oregano, bay leaves, and saffron or turmeric. Toast for 30 seconds.
- Add rice and stir to coat with oil and spices. Toast for 2-3 minutes until rice begins to turn translucent at the edges.
- Pour in tomato sauce and diced tomatoes, stirring to combine. Add chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Return chicken to the pot, skin-side up, nestling pieces into the rice mixture while keeping the skin above the liquid.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes, until rice is tender and chicken reaches 165°F internally.
- In the last 5 minutes of cooking, sprinkle peas and carrots over the top and replace the lid.
- Remove from heat and let stand, covered, for 10 minutes.
- Remove bay leaves, fluff rice gently with a fork, and garnish with fresh cilantro. Serve with lime wedges and avocado slices.