Print Recipe

Arroz Con Pollo

Rice with chicken, it doesn’t get much simpler than that. I’ve eaten this dish all around the world and regardless of which continent I’m on I can count on it being filling and delicious. I like to think about this dish as a quicker cheaper paella, so buckle up and get to chopping, you'll be chowing down before you can say "ariba!"
Prep Time15 mins
Cook Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: arroz, Chicken, pancetta, pollo, rice, sear, spices
Servings: 6 4-5

Equipment

Ingredients

Veggies

  • 1 Medium Yellow Onion Diced
  • 2 Anaheim Peppers Diced
  • 1 Seeded Jalapeno (not seeded if you like it spicy) Diced small
  • 5 Garlic Cloves Minced
  • ½ lbs Dinosaur Kale (1 bundle) Sliced
  • 1 tbsp Tomato Paste

Spice Mix

  • 1 tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • ½ tsp Cumin
  • 1 tsp Salt
  • ¼ tsp Black Pepper
  • ¼ tsp Chili Powder
  • ½ tsp Tumeric
  • 2 Bay Leafs

Rice

  • 2 Cups Basmati Rice
  • 2¾ Cups Chicken Stock
  • ½ Cup Orange Juice

Chicken

  • 1.5 lbs Boneless Chicken Thighs
  • 1 tbsp Canola Oil

Instructions

  • Pre-heat oven to 350. As per usual, getting everything prepped before cooking will make life much easier with this dish. First combine the spices (not the bay leaves) in a small bowl. Using half the spices season the chicken liberally. Chop up all the veggies and put them in a bowl. Squeeze the Orange juice (or pour it), and measure out the chicken stock and rice.
  • Put the tbsp of Canola oil in the pan and set it on medium high heat. Give the oil a minute to heat up then place the seasoned chicken into the pan and brown it on both sides. Should just be a couple mins 2-4 on each side. Place the chicken aside once it's brown.
  • Dump all the veggies into the pan and scrape off the delicious brown bits from the bottom of the pan as they cook. Keep the heat medium low - low, and cook the veggies until the onions become translucent 5-10 minutes. Add in the bay leaves and tomato paste and cook for a minute to get the raw flavor out of the tomato paste then add in all of the rice. Cook the rice with the veggies and tomato paste for a minute stirring constantly. Then add in the liquid, kale, and the rest of the spice.
  • Bring the entire mixture up to a simmer, and place the chicken on top of the rice and veggie mix. Cover it, pop it in the oven for 30-40 mins or until the rice is cooked through.

Notes

If you're feeling like you want to impress your girlfriend.... this goes amazing with a quick cilantro lime crema. Just blend together 8oz of sour cream, the juice of 2 limes, and a cup of cilantro - bada bing bada boom.