Print

Mexican Arroz con Pollo: A Flavorful One-Pan Meal for Beginners

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mexican Arroz con Pollo is a vibrant, one-pan meal packed with juicy chicken, fluffy seasoned rice, and bold spices. Simmered to perfection with tomatoes, peppers, and aromatic seasonings, this dish is comforting, hearty, and ridiculously easy to make! 🌶️🥘

Ingredients

Scale
  • 2 tablespoons olive oil – For searing the chicken and cooking the rice.
  • 4 bone-in, skin-on chicken thighs – These provide the most flavor and stay juicy during cooking.
  • 2 tablespoons Mexican seasoning – A blend of spices like cumin, paprika, oregano, and chili powder. Adjust to taste.
  • ½ cup chopped onion – Adds depth to the dish.
  • 1 jalapeño pepper – Seeded and diced for mild heat (optional).
  • 4 cloves garlic, minced – Enhances the overall aroma and taste.
  • 1 cup Jasmine rice – Any white rice that cooks in about 15 minutes will work.
  • 2 cups chicken stock – Infuses the rice with rich, savory flavor.
  • 1 (15-ounce) can diced tomatoes, drained – Adds acidity and moisture.
  • ¼ cup chopped cilantro – For freshness.

Instructions

1. Sear the Chicken

  1. Heat a large skillet over medium-high heat. Add olive oil and swirl it around the pan.
  2. Season both sides of the chicken thighs with Mexican seasoning.
  3. Place the chicken skin-side down in the pan and sear until golden brown (about 5 minutes).
  4. Flip the chicken over and sear for another 2 minutes.
  5. Remove the chicken from the pan and cover with foil to keep warm.

📌 Beginner Tip: If the skillet gets too hot and the chicken starts browning too fast, lower the heat slightly.

2. Sauté the Aromatics

  1. In the same skillet, add the chopped onion and jalapeño. Cook for about 3-5 minutes, stirring occasionally.
  2. Add the garlic and cook for 1 more minute, stirring constantly to prevent burning.

📌 Beginner Tip: Garlic burns quickly, so keep an eye on it and stir frequently.

3. Toast the Rice

  1. Stir in the Jasmine rice and cook for 3-5 minutes, allowing it to absorb the flavors.

📌 Why Toast the Rice? Toasting adds depth of flavor and prevents the rice from becoming mushy.

4. Simmer Everything Together

  1. Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
  2. Stir in the drained diced tomatoes and bring the mixture to a boil.
  3. Nestle the chicken thighs back into the rice mixture.
  4. Reduce the heat to a low simmer, cover the skillet, and cook for 15-20 minutes until the rice is tender and the chicken is fully cooked.

📌 How to Check for Doneness:

  • The chicken should reach an internal temperature of 165°F (75°C).
  • The rice should be tender but not mushy.

5. Finish and Serve

  1. Remove the chicken from the skillet and stir in the chopped cilantro. Taste and adjust seasoning as needed.
  2. Serve hot, garnished with queso, avocado, crema, and extra cilantro.

Notes

✅ Chicken browning too quickly? Lower the heat slightly while searing.
✅ Rice not fully cooked? Add a splash of broth, cover, and cook for a few more minutes.
✅ Dish too spicy? Reduce or omit the jalapeño.
✅ Want crispier chicken skin? After cooking, place the chicken under the broiler for 2-3 minutes.

Find it online: https://inarecipes.com/mexican-arroz-con-pollo-a-flavorful-one-pan-meal-for-beginners/