Arroz con Pollo
Feb 28, 2026 08:49 AM
Arroz con pollo made with juicy chicken thighs cooked in flavorful Mexican rice is the ultimate one-pot meal! This beloved Latin-American dish is perfect for weeknight dinners and is easy and comforting.
This Mexican arroz con pollo is one of my favorite meals to make for my family. It’s not something I grew up eating often as my mom preferred to make her chicken and rice separately, but as soon as I learned how to cook, I made this dish nonstop.
Puerto Rican, Cuban, and other Latin American flavor variations of arroz con pollo are what usually show up when you search for arroz con pollo, so I knew I had to put my Mexican spin on it.
Arroz con pollo, which translates to “rice with chicken,” is a popular Latin-American dish where chicken is cooked in rice, onions, garlic, and a blend of spices. Traditionally, the chicken is seared first to develop a rich flavor, then simmered with the rice until everything is perfectly tender.
It’s a dish made in many Hispanic and Latin-American countries, including Spain, Puerto Rico, and Columbia. Each country has its own variation, and I’ve developed this recipe with the Mexican roots in mind, using spices and herbs I use often in my Mexican cooking, as well as flavoring the rice just like my Mexican rice.
Ingredients:
For the chicken
- 6 chicken thighs
- 3 tablespoons olive oil, divided
- 1 tablespoon white wine vinegar
- 1 tablespoon lime juice (about ½ lime)
- 2 tablespoons orange juice (about ½ orange)
- ½ tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
For the rice
- 1 small yellow onion, diced
- 1 poblano pepper, stemmed, seeded, and diced
- 4 cloves garlic, minced
- ½ cup chopped cilantro
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
- 1 ½ cups long-grain white rice, rinsed and drained
- 2 ½ cups chicken broth
- 2 tablespoons tomato paste
- 1 ½ teaspoons kosher salt
- 1 cup green peas, frozen and thawed, or canned
For garnish
- Chopped cilantro
- Lime wedges
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Write a comment
No comments