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+ servings

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
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings 4
Calories 720kcal


  • 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


  • 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.


Add extra flavor with chopped olives!


Calories: 720kcal | Carbohydrates: 81g | Protein: 30g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 690mg | Potassium: 1219mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3060IU | Vitamin C: 45.5mg | Calcium: 117mg | Iron: 5.2mg