Easy Arroz Con Pollo

It’s an easy chicken and rice dish with Latin roots. And, like all things with Latin roots, that just makes it better.

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.


- chicken thighs - ancho chili powder - olive oil - red pepper - ancho chiles in adobo - yellow rice

Whisk the cumin, salt, pepper, and ancho chili powder in a small bow. Season the chicken thighs liberally with the cumin mixture.

Add the garlic and ancho chili peppers and cook 30 seconds longer, stirring to combine.

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.

I have seen versions in some Mexican restaurants with it smothered in a queso sauce, but that’s a hard stop right there.

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