A colorful one-pot meal featuring tender chicken, seasoned rice and vibrant vegetables.
Mexican Arroz con Pollo is a comforting rice dish that brings together golden-browned chicken, tomatoes, red pepper and peas with the warm flavors of paprika, cumin and oregano. The chicken stock helps the rice absorb the seasoning, creating a savory, satisfying dish with a rich aroma and a balanced blend of spices.
As the chicken and rice cook together, the ingredients develop a delicious depth of flavor, while the peas add pops of color and freshness. Finished with fresh coriander and lime, this hearty meal is ideal for family dinners and gatherings.
Ingredients
750 g basmati rice (4 cups), soaked for 20 minutes
1 kg chicken thighs
3 tbsp olive oil
1 onion, chopped
3 garlic cloves, finely chopped
2 tomatoes, chopped
1 red pepper, chopped
1 cup peas
1 tsp paprika
1 tsp cumin
½ tsp oregano
Salt and black pepper, to taste
5½ cups chicken stock
Fresh coriander, for garnish
Lime wedges, for serving
Method
Wash and Soak the Rice
Wash the basmati rice thoroughly and soak it for 20 minutes. Drain well and set aside while preparing the chicken and vegetables.Brown the Chicken
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chicken thighs and brown them for about 8 minutes, turning as needed. Remove the chicken from the pot and set it aside.Sauté the Vegetables
In the same pot, add the chopped onion, garlic and red pepper. Sauté until the onion begins to soften and the garlic releases its aroma. Add the chopped tomatoes and cook for approximately 5 minutes until they soften.Season the Mixture
Stir in the paprika, cumin, oregano, salt and black pepper. Mix thoroughly so the spices coat the vegetables and create a flavorful base for the rice.Add the Rice and Chicken Stock
Add the drained rice to the vegetable mixture and stir gently until the grains are evenly coated. Pour in the chicken stock and return the browned chicken thighs to the pot, arranging them evenly among the rice.Cook Until Tender
Cover the pot and cook over low heat for 20 minutes, allowing the rice to absorb the stock and the chicken to finish cooking thoroughly. Add the peas during the final 5 minutes of cooking.Rest and Garnish
Turn off the heat and leave the pot covered for 10 minutes. Fluff the rice gently with a fork, then garnish with fresh coriander and serve with lime wedges.
Serve
Serve Mexican Arroz con Pollo hot with fresh avocado, salsa, lime wedges and a crisp green salad. The creamy avocado, fresh salsa and citrusy lime complement the savory rice and seasoned chicken, creating a colorful and satisfying meal.