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    Home » Recipes » Poultry Recipes

    Easy Arroz Con Pollo

    55 mins | Yield 4 | March 28, 2019 | Updated: October 6, 2020 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    Easy one skillet arroz con pollo recipe on girlcarnivore.com

    Arroz con pollo (which translated simply means rice with chicken) has been a favorite comforting dish of mine since the first time I tasted it. It’s an easy chicken and rice dish with Latin roots. And, like all things with Latin roots, that just makes it better.

    Easy weeknight arroz con pollo, chicken and rice, is always a hit in our house

    Where is arroz con pollo from?

    Arroz con pollo has roots in Spain and many Latin countries. There are debates over where this dish originated, with many cultures claiming fame, and many variations to it as well from using beer, adding peas, or the need to use saffron or not the yellow color.

    One thing we can agree on is that chicken and rice, no matter where it started, is a meal a lot of cultures have in common and that families everywhere love. It’s inexpensive, quick, and fills you up. A perfect weeknight combo.

    For my twist on this chicken and rice dish, I combined aspects from several dishes I have sampled, along with the idea to make what I’d seen at local Mexican resturants healthy, to create a quick skillet recipe all my own.

    fast chicken and rice with Latin flavors is a great weeknight recipe from GirlCarnivore

    How to make Arroz con pollo:

    This quick and easy recipe uses chicken thighs and one skillet to make a quick weeknight meal with minimal cleanup. What I love about this dish, is you could make it ahead of time, in a baking dish, cool it and cover it for later or craft it in a slow cooker – all with easy changes.

    If you decided to freeze it for later or cook it in the slow cooker, be sure to return it to an oven-safe dish, with the heat set to broil, to brown up the chicken thighs and skin again, or opt for skinless chicken. Otherwise, the skin texture becomes soft and loses the crispy bite.

    For this recipe, all you need is a solid oven safe cast iron skillet like my favorite Le Crueset or these:

    quick easy and healthy arroz con pollo recipe from girlcarnivore

    Is Arroz Con Pollo Healthy:

    One thing I love about this arroz con pollo recipe is that it’s healthy! I have seen versions in some Mexican restaurants with it smothered in a queso sauce, but that’s a hard stop right there.

    Chicken and rice is a gluten-free recipe option loaded with flavor. Feeling adventurous, replace the rice with cauliflower rice – like in my _ recipe – you won’t even notice the difference! And like magic, this recipe is easily converted to a Whole30 Chicken and Rice!
    Skip the small amount of cheese I added to this recipe to lean it out even more.

    In this recipe, I use bone-in skin-on chicken thighs, because I believe they have a better flavor and are juicier than chicken breast. However, if you want to trim a few more calories, make arroz con pollo with chicken breast.

    Sear the chicken breast, just like the recipe calls for, but check your time, to make sure you aren’t burning it. When you sear the skin in this recipe, you are making it crispy, so shortening the time, but still searing the chicken breast will lock in moisture while everything bakes.

    crazy easy arroz con pollo recipe for healthy recipes at home

    Want more chicken thigh recipes? Try some of my favorite recipes

    • Weeknight Easy Pan Seared Chicken Thighs
    • Sheet Pan Baked Chicken and Potatoes
    • Mahogony Chicken Thighs
    • Grilled Chicken Thighs with Ancho Rub

    If you’ve tried my Easy Arroz Con Pollo or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

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    5 from 1 vote

    Easy Arroz con Pollo

    This fast and flavorful chicken and rice dish is a weeknight hit with tons of Latin and Spanish inspired flavors. My one skillet take is a healthy and fun spin on classic arroz con pollo.
    Course: Main Course
    Cuisine: Latin
    Author: Kita Roberts
    Prep Time10 mins
    Cook Time45 mins
    Resting Time5 mins
    Total Time55 mins
    Servings: 4
    Calories: 720kcal

    Ingredients

    • 1 teaspoon cumin
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ teaspoon ancho chili powder
    • 4 chicken thighs patted dry
    • 3 tablespoon olive oil divided
    • ½ onion diced
    • ½ red pepper seeded and diced
    • 3 cloves garlic minced
    • 2 tablespoon ancho chiles in adobo minced
    • 1 ½ cups yellow rice
    • 1 28- oz can diced tomatos drained
    • 1 ½ cups low sodium chicken broth
    • ¼ cup frozen peas thawed
    • fresh cilantro for garnish

    Instructions

    • Preheat the oven to 350 degrees F.
    • Whisk the cumin, salt, pepper, and ancho chili powder in a small bow.
    • Season the chicken thighs liberally with the cumin mixture.
    • Heat 2 tablespoons olive oil in a 10″ to 12″ oven-safe skillet over medium-high heat. Swirl to coat pan.
    • Add the chicken thighs, skin side down and allow to cook until brown, and when wiggled with tongs pull without resistance.
    • Flip and cook 2 minutes longer.
    • Remove chicken from skillet.
    • Add remaining 1 tablespoon oil to the skillet with the onion and saute 5 minutes.
    • Add the pepper and reduce the heat to medium-low. Saute for another 3 minutes.
    • Add the garlic and ancho chili peppers and cook 30 seconds longer, stirring to combine.
    • Remove from heat.
    • Add the rice to the pan, and stir.
    • Add the chicken stock and tomatoes.
    • Nestle the chicken thighs back int he pan and place in the oven, uncovered.
    • Cook for 25 to 35 minutes until the rice is cooked.
    • To serve, remove the chicken from the pan, add in the frozen peas and stir.
    • Fluff the rice with a fork.
    • Return the chicken to the pan, sprinkle with the cheese and place in the over 3 mintues to melt the cheese.
    • Remove from oven and allow to cool 5 minutes before serving with fresh cilantro.

    Notes

    Add extra flavor with chopped olives!

    Nutrition

    Nutrition Facts
    Easy Arroz con Pollo
    Amount Per Serving
    Calories 720 Calories from Fat 279
    % Daily Value*
    Fat 31g48%
    Saturated Fat 6g38%
    Cholesterol 110mg37%
    Sodium 690mg30%
    Potassium 1219mg35%
    Carbohydrates 81g27%
    Fiber 7g29%
    Sugar 14g16%
    Protein 30g60%
    Vitamin A 3060IU61%
    Vitamin C 45.5mg55%
    Calcium 117mg12%
    Iron 5.2mg29%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

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