Arroz con Pollo, which translates to "Rice with Chicken" in Spanish, is a simple classic recipe popular throughout Mexico and Latin America. Although the dish always contains rice and chicken, there are lots of variations found from region to region.

Just like minestrone soup is different all across Italy, Arroz con Pollo is different depending on who is making it where and what is available. It's one of those simple yet satisfying one dish meals that is hard to beat.

Here is an easy recipe for Arroz con Pollo that I think you will like. I prefer to make it with boneless skinless chicken thighs, which I find to be moister and more flavorful. Feel free to substitute one pound (4) boneless, skinless chicken breasts if you prefer.


Arroz con Pollo Recipe

2 tablespoons olive oil
1 pound boneless skinless chicken thighs (about 6)
1 large onion, chopped
2 cloves garlic, minced
1 cup uncooked converted or regular long-grain white rice
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon oregano
2 cups chicken broth
1 cup prepared salsa or drained diced tomatoes
1/2 cup chopped roasted red bell pepper
1/2 cup frozen peas

In a 12-inch skillet, heat the oil over medium heat until it is hot and glistening. Add the chicken and cook until browned on both sides, about 4 to 5 minutes, turning once. Remove chicken from the skillet and cover it with foil to keep it warm.

Add onion to the skilled and cook until tender, about 3 to 4 minutes. Add garlic, rice, paprika, cumin, oregano and stir to combine. Stir in the broth and salsa. Heat to boiling and then reduce heat until the mixture is simmering and cook for 5 minutes. Return the chicken to the skillet, cover and simmer for 15 minutes.

Stir in the roasted bell pepper and peas and cook until the liquid is absorbed and the chicken is tender and cooked through (170 degrees), about 5 minutes more.

Makes about 4 to 6 servings Arroz con Pollo

You might need....

A 12-Inch Stainless Steel Skillet with Lid