Arroz Con Pollo [Rice with Chicken]

Arroz Con Pollo [Rice with Chicken]

Ready in 45 minutes
3 review(s) averaging 3.5. 67% would make again

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A Southern Staple


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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 avacado; 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



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.


Republished with Permission, National Chicken Council


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Verified by stevemur
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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DELICIOUS!! this came out GREAT! I used boneless skinless chicken thighs, calrose rice instead of long grain and frozen roasted corn instead of canned...I also roasted my own red bell pepper because I don't like the canned (or salt that is in canned). I took the pan off the heat before all the liquid had absorbed into the rice and the casserole thickened beautifully as it sat. The only thing better than this dish off the stove will be leftovers!! love it, love it, love it!
KarenMarie72 4 years ago

This was a nice change of pace, and I loved the baby corn in it. Here are my notes if they'll help anyone else out. Rice: Make sure your rice will actually cook all the way through in the forty minutes it has to cook. Otherwise the dish may burn while you wait for it to finish cooking. Spice rub: For 8 chicken breasts you need almost twice what the spice rub recipe makes. It's really tasty and very aromatic, so give it a try. Question for the original author: You wrote '1 -ounce can plum tomatoes chopped' Does this mean 12 ounce can? Or 16 ounces?
BeneathArthursSeat 5 years ago

Republished with Permission, National Chicken Council [I posted this recipe.]
tyson 9 years ago

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