Discover the rich flavors of an authentic Mexican arroz con pollo recipe. This classic dish combines tender chicken with seasoned rice, creating a comforting and satisfying meal. Perfect for family dinners or special occasions, this arroz con pollo recipe is a must-try for anyone who loves Mexican cuisine.
Arroz con Pollo
Cuisine: MexicanDifficulty: Medium6
servings15
minutes45
minutes450
kcalA flavorful and hearty Mexican arroz con pollo recipe featuring tender chicken and seasoned rice, perfect for family meals.
Ingredients
2 cups long-grain white rice
1.5 lbs chicken thighs, bone-in (optionally skinless)
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 cup frozen peas
1 cup diced tomatoes
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
Fresh cilantro for garnish
Directions
- Heat the olive oil in a large pot over medium heat. Add the chicken thighs and cook until browned on all sides. Remove and set aside.
- In the same pot, add the onion, bell peppers, and garlic. Sauté until softened.
- Stir in the rice and cook for 2-3 minutes until lightly toasted.
- Add the diced tomatoes, chicken broth, cumin, paprika, salt, and pepper. Stir to combine.
- Return the chicken to the pot, nestling it into the rice mixture.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, or until the rice is cooked and the chicken is tender.
- Stir in the frozen peas and cook for an additional 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add a chopped jalapeño with the bell peppers.
- You can use boneless, skinless chicken breasts if preferred.
- This dish can be stored in the refrigerator for up to 3 days.
Additional Tips for the best Arroz con Pollo Recipe
- Rice Texture: Rinse the rice before cooking to remove excess starch and prevent it from becoming too sticky.
- Chicken Options: Bone-in chicken thighs add more flavor, but you can use boneless thighs or breasts for convenience.
- Vegetable Variations: Feel free to add other vegetables like carrots or corn for extra color and nutrition.
- Flavor Boost: Use homemade chicken broth for a richer taste.
- Serving Suggestions: Serve with a side of warm tortillas and a fresh salad for a complete meal.
- Herb Infusion: Add a bay leaf or a sprig of thyme to the pot while cooking for an extra layer of flavor. Remove before serving.
- Tomato Base: Use fire-roasted tomatoes for a smoky depth of flavor that enhances the overall taste of the dish.
- Rice Choice: For a more authentic texture, use medium-grain rice instead of long-grain. It absorbs flavors better and has a slightly sticky consistency.
- Acidity Balance: A squeeze of fresh lime juice just before serving can brighten up the flavors and add a refreshing contrast to the rich dish.
- Cheese Topping: Sprinkle some grated queso fresco or crumbled cotija cheese on top before serving for a creamy, salty finish that complements the dish perfectly.
FAQ
If you don’t have saffron, you can substitute it with turmeric for color and a mild flavor. While it won’t be exactly the same, it will still give the rice a vibrant yellow hue and a similar earthy note.
Yes, chicken thighs work wonderfully in Arroz con Pollo. They are more flavorful and stay juicier than chicken breasts. Just adjust the cooking time to ensure the chicken is fully cooked and tender.
This authentic Mexican arroz con pollo recipe is a delightful blend of flavors and textures. Whether you’re making it for a family dinner or a special occasion, this arroz con pollo recipe is sure to impress. Enjoy the comforting taste of Mexico in every bite!
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