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.