Claude Chef

Arroz con Pollo

2 servings Prep: 15 min Cook: 35 min 580 cal/serving
mexican one-pot comfort-food rice

Arroz con Pollo

A one-pot Mexican-style chicken and rice with tomatoes, peppers, and cumin. The rice cooks in the chicken juices and becomes deeply flavourful. Comfort food at its best.

Servings: 2 | Prep: 15 min | Cook: 35 min | Calories: 580 per serving

Ingredients

Chicken & Rice

  • 4 chicken thighs (bone-in, skin-on — about 500g)
  • 1.5 dl jasmine rice
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can (400g) tinned tomatoes
  • 2.5 dl chicken stock
  • 1½ tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp chili flakes (or to taste)
  • 1 tbsp olive oil
  • Salt and pepper

To Finish

  • Fresh cilantro, chopped
  • 1 lime, cut in wedges
  • Sour cream or crème fraîche (optional)

Instructions

  1. Brown the chicken: Season thighs generously with salt, pepper, cumin, and smoked paprika. Heat olive oil in a deep oven-proof skillet or wide pot over medium-high heat. Sear chicken skin-side down for 5–6 minutes until golden. Flip and sear 2 minutes more. Remove and set aside.

  2. Cook aromatics: In the same pan, add onion and bell pepper. Cook 4–5 minutes until softened. Add garlic and chili flakes, cook 30 seconds.

  3. Add rice and liquids: Stir in rice, coating it in the pan juices. Add tinned tomatoes and chicken stock. Stir, scraping up any browned bits. Bring to a simmer.

  4. Combine and bake: Nestle chicken thighs skin-side up into the rice. Cover with a lid or foil. Cook on the stovetop over low heat for 20–25 minutes, until rice is tender and chicken is cooked through (75°C internal).

  5. Crisp the skin (optional): Uncover and place under a hot grill/broiler for 3–4 minutes to crisp the chicken skin.

  6. Serve: Scatter with cilantro and serve with lime wedges and sour cream on the side.

Notes

  • One-pot: Everything cooks together — the rice absorbs the chicken and tomato juices beautifully.
  • Chicken: Boneless thighs work too, just reduce cook time by 5 minutes. Bone-in gives better flavour.
  • Storage: Keeps 3–4 days in the fridge. Reheats well with a splash of water.
  • Variations: Add frozen peas in the last 5 minutes. Stir in a handful of olives for a Spanish twist.

Equipment Used

  • Deep oven-proof skillet or wide pot with lid

Nutrition (per serving)

NutrientAmount
Protein38g
Carbs52g
Fat22g
Fiber4g