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Mexican Arroz con Pollo
Created by: Howcan Team
Ingredients
- 2 lbs of chicken thighs, bone-in and skin-on
- 2 tbsp of vegetable oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup of long-grain white rice
- 1 can (14 oz) of diced tomatoes
- 2 cups of chicken broth
- 1 tsp of cumin
- 1 tsp of paprika
- 1/2 tsp of chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the chicken thighs with salt, pepper, cumin, and paprika.
- In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion, garlic, and bell peppers. Cook until the vegetables are softened, about 5 minutes.
- Stir in the rice and cook for 2 minutes, stirring constantly.
- Add the diced tomatoes, chicken broth, and chili powder. Bring to a simmer.
- Return the chicken thighs to the skillet, nestling them into the rice mixture.
- Cover and simmer for 20-25 minutes, or until the chicken is cooked through and the rice is tender.
- Garnish with fresh cilantro before serving.
Mexican Arroz con Pollo, or chicken with rice, has a rich history dating back to the Spanish colonization of Mexico. This flavorful dish combines Spanish and indigenous Mexican culinary traditions, resulting in a delicious fusion of flavors. The dish is often associated with the Yucatan region, where it is prepared with achiote paste and annatto seeds, giving it a vibrant color and earthy flavor. Chefs like Rick Bayless have popularized this dish in the United States, showcasing its versatility and depth of flavor. Today, the best versions of Arroz con Pollo can be found in authentic Mexican restaurants that use high-quality ingredients and traditional cooking methods. The key to a great Arroz con Pollo lies in the perfect balance of spices, tender chicken, and fluffy rice, creating a comforting and satisfying meal. Whether cooked in a traditional clay pot or a modern pressure cooker, this dish continues to be a beloved staple in Mexican cuisine.
60 min
6
380 calories
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