Mexican Chicken and Rice -- Arroz con Pollo

4.77 from 38 votes

Mexican Chicken and Rice -- Arroz con Pollo

This Arroz con Pollo is the most satisfying one-pot meal I've ever made! The rice is scrumptious and you can use it in all sorts of quick meals over the coming days. So good!

Prep Time30

Cook Time30

Servings:

Calories: 691kcal

Author: Mexican Please

Ingredients

2-3 lbs. chicken (I used 5 bone-in chicken thighs)
2 cups uncooked rice
3 cups stock (or water)
3 plum tomatoes
1/2 small onion
2 garlic cloves
1 jalapeno
1 tablespoon Mexican oregano
1/4 teaspoon cumin (optional)
0-1 teaspoons salt (to taste)
freshly cracked black pepper
freshly chopped cilantro (optional)
olive oil

Instructions

I usually brine the chicken, but keep in mind this step is optional if you want a faster version. Add 2 quarts of cold water to a large mixing bowl along with 1/2 cup Kosher salt. Mix well to dissolve the salt and then add the chicken thighs. Cover and let brine in the fridge for 30-60 minutes.
Rinse and de-stem 3 plum tomatoes. Roast the tomatoes in the oven (400F) for 30 minutes or until you need them.
Remove the chicken pieces from the brine and pat dry. Pre-heat a deep skillet or saucepan over medium-high heat and add a big glug of oil, 2-3 tablespoons worth. Once the oil is hot you can add the chicken, browning both sides for a few minutes each. I usually start with the skin side down, cook until the skin is browning, then flip and cook the underside for another few minutes. Once browned, you can remove the chicken from the pan and set aside. Note: if you brine your chicken the skin may not crisp up as readily as it has absorbed some of the saltwater.
Add 2 cups uncooked rice to the pan that you used to brown the chicken (the chicken has been set aside for now). Cook the rice for a few minutes over medium heat, stirring regularly.
As the rice is cooking, add the following ingredients to a blender: the roasted tomatoes, 1/2 small onion, 2 garlic cloves, and 1 jalapeno. Combine well. For a milder version you can use less jalapeno.
When the rice is turning opaque and light brown in color you can add the blended tomato-jalapeno mixture. Cook for a couple minutes, stirring regularly. Then add the remaining ingredients: 3 cups stock, 1 tablespoon Mexican oregano, 1/4 teaspoon cumin (optional), freshly cracked black pepper, and salt (optional). Bring it up to a boil and do some taste testing. The exact level of salt to be added will depend on which stock you use. If using store-bought stock you may not need to add much salt at all. If using water you'll probably need to add a heaping teaspoon of salt. Taste test and add pinches of salt until this mixture tastes good to you.
Add the browned chicken to the pan. Bring it up to a boil, then reduce heat to low, cover, and let simmer for 20-25 minutes.
Once all the liquid is absorbed by the rice (usually somewhere around the 20 minute mark) you can remove it from the heat and let it sit in its own steam for a few minutes, covered.
Serve up your chicken pieces over a bed of rice and optionally top with freshly chopped cilantro.
Store leftovers in the fridge where they will keep for a few days. The rice is dee-licious, feel free to use it over the coming days in burritos, tacos, tostadas, or even just mixed with some black beans. Enjoy!

Notes

Want to make a smaller batch? See the Single Serving Arroz con Pollo recipe.

Nutrition