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Savory Skillet Chicken and Rice (Arroz con Pollo)

Experience Latin and Spanish cuisine at its best with this easy-to-follow recipe. This dish brings chicken and rice (Arroz con Pollo) to life with vibrant spices and wonderful textures. In one skillet, you will create a feast fit for a weeknight dinner or a festive gathering.
3
55 min
TOTAL TIME
632
CALORIES
$2.18
PER SERVING
Savory Skillet Chicken and Rice (Arroz con Pollo)
Ingredients
16 INGREDIENTS
4 SERVINGS
Canned Diced Tomatoes
28 oz canned diced tomatoes
drained
Olive Oil
3 tbsp olive oil
Ground Cumin
1 tsp ground cumin
Salt
1/2 tsp salt
Ground Black Pepper
1/4 tsp ground black pepper
Ancho Chili Powder
1/4 tsp ancho chili powder
Bone-in, Skin-on Chicken Thighs
4 whole bone-in, skin-on chicken thighs
Onion
1/2 medium onion
finely chopped
Ancho Chiles In Adobo
2 tbsp ancho chiles in adobo
finely chopped
White Rice
1 1/2 cups white rice
Garlic
3 cloves garlic
minced
Red Bell Pepper
1/2 whole red bell pepper
diced
Low Sodium Chicken Broth
1 1/2 cups low sodium chicken broth
Fresh Cilantro
fresh cilantro
for garnishing
Frozen Peas
1/4 cup frozen peas
thawed
Grated Monterey Jack Cheese
1/4 cup grated monterey jack cheese
Directions
15 STEPS
15 min
PREP TIME
40 min
COOK TIME
55 min
TOTAL TIME
1
Preheat the oven to 350 degrees F.
2
In a bowl, mix the ground cumin, salt, ground black pepper, and ancho chili powder.
3
Liberally season the skin-on chicken thighs with the spice mixture.
4
In a 10 to 12-inch oven-safe skillet, heat 2 tbsp of olive oil over medium-high heat.
5
Add the chicken thighs with skin side down. Cook until brown and easily movable with tongs. Flip and cook for 2 minutes on the other side. Remove the chicken and set aside.
6
In the same skillet, add the remaining tbsp of olive oil. Add chopped onion and saute for 5 minutes.
7
Add the diced red bell pepper, reduce the heat to medium-low, and continue to saute for 3 minutes.
8
Add the minced garlic and chopped ancho chiles in adobo sauce. Stir and cook for another 30 seconds.
9
Remove the skillet from the heat. Add the white rice, stirring to combine.
10
Add the chicken broth and drained diced tomatoes.
11
Nestle the seasoned chicken thighs back into the pan then transfer the skillet to the preheated oven, uncovered.
12
Roast for 25 to 35 minutes or until the rice is fully cooked.
13
Remove the skillet from the oven. Stir in thawed frozen peas.
14
Arrange the chicken on top of the rice and sprinkle grated cheese over. Return the pan to the oven and bake for 3 minutes till the cheese melts.
15
Allow the dish to rest for 5 minutes before serving. Garnish with fresh cilantro leaves before serving.
Health Info
Macros
70g
CARBS
21g
FAT
38g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
MILK
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Frequently Asked Questions
Why is my rice soggy when making Arroz con Pollo?
How can I stop the chicken from drying out?
Can I use boneless chicken for Arroz con Pollo?
Can I add other vegetables to my Arroz con Pollo?
Why is my rice sticking together?
Can I substitute the rice with another grain?
What herbs can I use to season my Arroz con Pollo?
Do I need to use a specific type of rice for Arroz con Pollo?
Why is my Arroz con Pollo lacking flavor?
Can I make Arroz con Pollo in advance?