Arroz Con Pollo [Rice with Chicken]

Arroz Con Pollo [Rice with Chicken]

Ready in 45 minutes

A Southern Staple

"Made this tonight and it was great.
I did have a snafoo in that I totally forgot the rice!!! It wasn't right until the end that I realised so didn't try to get it into the recipe but as it was it was a delicious Mexican Chicken Soup.
In terms of getting the chicken cooked properly all you need to do is make sure that it is browned correctly and then simmer it at a very low heat to allow the chicken to relax and become tender. Cooking too hot toughens it up."

- Matt1972

Top-ranked recipe named "Arroz Con Pollo [Rice with Chicken]"

4.1 avg, 34 review(s) 77% would make again

Ingredients

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8 chicken thighs
3 tablespoons olive oil
1 medium Onion; chopped
3 cloves Garlic; chopped
1 cup long-grain rice
1 cup low-salt chicken broth
1/2 cup roasted red pepper; chopped
1 1-oz can plum tomatoes; chopped
3/4 cup canned black beans; rinsed
1 15-oz can baby corn; drained
1/4 teaspoon Salt
2 tablespoons fresh cilantro; chopped
1/4 cup sour cream; for garnish
1 avocado; sliced for garnish
Spice Rub:
1 teaspoon Red pepper flakes
1 teaspoon Ground cumin
1 teaspoon Chili powder
1 teaspoon Salt
1/2 teaspoon Black Pepper; freshly ground

Original recipe makes 4

Servings  

Preparation

Over medium heat in heavy 4-quart pot with cover, heat 2 tablespoons olive oil. Saute chicken, turning frequently, until golden brown on all sides, about 5 minutes. Remove chicken and set aside.

Add remaining tablespoon of oil to casserole dish. Mix in onion and garlic; saute for 3 minutes, or until translucent. Stir in rice and cook for 2 minutes, stirring constantly. Stir in chicken broth, roasted peppers, tomatoes with juice, black beans, corn and salt. Bring to simmer; add chicken back to casserole. Cover and reduce heat to low; cook for 20 minutes. Turn chicken and cook for another 20 minutes, or until juices run clear when thigh is pierced with tip of sharp knife and rice is tender. Add cilantro; transfer to serving dish and garnish with sour cream, cilantro sprigs and avocado slices. Serve immediately.

Spice Rub:

In medium bowl or spice bag, mix together all ingredients. Add chicken and rub spices into all sides of chicken. Cover and refrigerate overnight or for least 1 hour.

Notes

Republished with Permission, National Chicken Council

Credits

Added on Award Medal
Verified by stevemur

photo by amavila amavila

photo by seandavis9421450 seandavis9421450

photo by chelseavanpetten chelseavanpetten

photo by tyson tyson

Calories Per Serving: 901 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"If you like it, you might also try this  My Peruvian grandmother made this weekly; it's been a family favorite for generations!" Firebyrd Firebyrd

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Reviews for Arroz Con Pollo [Rice with Chicken] All 34 reviews

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I like how this is in one pot. By the time was done, I had the kitchen clean. I used regular canned corn and added extra rice n chicken broth. Plus extra tomatoes. The recipe called for 1 oz.? I think that was a typo
chelseavanpetten 3 months ago
My kind of recipe:)
Lisa66Peace 6 months ago
souley 8 months ago
Want to malke
teamdee 1 year ago
Made this tonight and it was great. I did have a snafoo in that I totally forgot the rice!!! It wasn't right until the end that I realised so didn't try to get it into the recipe but as it was it was a delicious Mexican Chicken Soup. In terms of getting the chicken cooked properly all you need to do is make sure that it is browned correctly and then simmer it at a very low heat to allow the chicken to relax and become tender. Cooking too hot toughens it up.
Matt1972 1 year ago
Cooked this tonight and it was really good. I also added a tablespoon of taco seasoning to this and half of a jalapeno pepper to make it taste even better!
littlemissriya 2 years ago
This was an okay recipe. I had the same trouble as previous reviewers in getting my rice and chicken cooked through at the same time, and I ended up having to finish my chicken off in the oven so the rice didn't get overdone. Flavor was good, just felt like it was... lacking something.
dakotarussell 2 years ago
Took longer than directions noted for rice to cook. Family loved it though.
Emilyno 2 years ago
my kids loved it!!!
amavila 2 years ago
Okay, this might be a fine recipe, but it's incredibly poorly written. Shouldn't the spice rub be mentioned/explained at the BEGINNING (you know, since it needs to marinate and all), not tacked on the end as an after-thought? I will probably still give this a try, but I wish people would try harder to write a readable, follow-able recipe.
amandamay83 2 years ago
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