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–+ servings
A baking dish of arroz con pollo on a yellow cloth.
Kate Ramos

Mexican Arroz Con Pollo Recipe

Delicious Mexican Arroz Con Pollo. Bone-in chicken thighs baked with rice, peppers, and peas. Top with cilantro and lemon juice.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: chicken
Cuisine: Mexican
Calories: 48
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Equipment

Method
 

  1. Heat oven to 350°F and grease a 9 x 13-inch baking dish. Set aside.
  2. In a small bowl mix together the 1 teaspoon kosher salt, 1/2 teaspoon chili powder, and 1/2 teaspoon black pepper. Season chicken thighs on both sides with seasoning mixture.
  3. Heat the 2 tablespoons olive oil in a large frying pan over medium-high heat. Add the chicken thighs and brown on both sides, about 3-4 minutes per side. Chicken will not be cooked through. It will finish cooking in the oven. Remove to a plate.
  4. Add the onion, green and red bell peppers and the 1 cup rice. Season with salt and pepper and cook, stirring frequently to prevent the rice from sticking to the bottom until the onions become soft, about 3 minutes.
  5. Add the garlic and 1 tablespoon tomato paste and cook, stirring another minute. Then add the roma tomatoes and 1 teaspoon cumin and cook a few minutes more until the tomatoes start to break down.
  6. Transfer mixture to the baking dish. Stir in the 1 3/4 cups chicken broth and place the chicken thighs on top. Cover with foil.
  7. Bake for 30 minutes. Remove the foil and sprinkle the 3/4 cup peas all around. Push them down into the rice mixture. Cover with foil again and return to the oven another 10 minutes.
  8. Remove and let rest, covered at least 10 minutes before serving. Sprinkle the cilantro over the top and squeeze the lemon over everything and enjoy!

Nutrition

Serving: 1gCalories: 48kcalProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 20mgSodium: 405mg

Video

Notes

    1. Make Ahead Instructions: Arroz Con Pollo is best eaten the day it is made but leftovers can be stored in an airtight container for up to 5 days and reheated in the microwave. I don't recommend freezing this recipe. If you do make it in advance, the baked dish can be reheated in the oven at 350°F, covered, until warmed through.
    2. For a spicier kick: use arbol chili powder instead of mild chili powder.
    3. Chicken: Bone-in, skin-on chicken thighs have the most flavor. Substitute bone-in chicken breasts (cut into 2 pieces) and cook for the same amount of time if you'd like. If using boneless, skinless chicken they might be a bit dried out by the time the rice is ready.
    4. Garnishes: The fresh cilantro and lemon juice at the end are the perfect finishing touches of brightness. Feel free to use a different herb if you'd like, Italian parsley or chives would be lovely. Fresh lime juice also works instead of the lemon.

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