Arroz Con Pollo

September 2, 2016

A Latin American classic that's small on fuss and big on flavor.

  • Prep: 10 mins
  • Cook: 45 mins
  • Yields: 6-8 servings


4 chicken legs, skin removed

4 chicken thighs, skin removed

1 small red onion, minced

1 green bell pepper, seeded and minced

1 red bell pepper, seeded and minced

2 cloves garlic, minced

1 tablespoon chili powder

1/2 tablespoon salt

1/2 tablespoon pepper

1/2 tablespoon dried oregano

1 tablespoon canola oil

3 cups white rice

4 cups low sodium chicken broth

6 oz. tomato sauce

1 tablespoon mexican hot sauce

Chopped cilantro for garnish


1Combine salt, pepper, oregano and chili powder in a small bowl. Season chicken parts. Toss until chicken is coated in spices.

2Heat large skillet to high and add canola oil. Brown chicken on both sides and remove to clean bowl. Add chopped onions, peppers and garlic to pan and sauté until brown, about 5-8 minutes.

3Add rice and sauté until lightly golden, about five minutes. Add tomato sauce, hot sauce and chicken broth. Bring to a simmer.

4Once a simmer is achieved, arrange reserved chicken in a single layer in the pot. Pour in any juices chicken leaked out while resting. Cover and reduce heat to low.

5Cook for 30-45 minutes or until rice is cooked and juices on chicken run clear. Serve family style with more hot sauce and chopped cilantro.

Don't wanna chop up all those veggies? Use 2 cups of your favorite salsa instead.



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