This Mexican Chicken and Rice { Arroz Con Pollo} cooks all in one pot for maximum yumminess and minimum clean up! Deliciously succulent chicken and spiced savory rice that's packed with flavor – sure to be a family fave.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Main
Cuisine: Mexican
Keyword: Arroz Con Pollo, Mexican Chicken and Rice
Combine the seasoning in a small bowl. If you are using store bought seasoning then use 1 ½ tbsp taco seasoning plus the oregano, salt and pepper.
Pat the chicken dry and season generously on both sides with some of the spice blend.
Heat the oil in a large chef’s pan. Add the chicken pieces, skin side down, once the oil is simmering. Allow the chicken to brown before flipping over to sear on the other side, about 3 minutes per side.
Set the chicken aside and use a splash of the chicken broth to deglaze the pan. Lower the heat and sauté the onion, garlic and jalapeno for 5-7 minutes, adding an additional drizzle of oil if the pan is dry.
Add the bell peppers, corn, tomato paste and remaining seasoning and stir well to combine. Stir in the rice to coat in the tomato paste and seasonings, add the chicken broth and bay leaf and bring to a boil.
Reduce heat to a simmer, add the chicken on top of the rice, cover the pan and cook for about 25-30 minutes or until the rice is cooked.
Discard the bay leaf, fluff the rice with a fork and check the seasoning. Serve garnished with parsley or cilantro, crushed red pepper flakes plus lime wedges and some grated cheese if you like.
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Notes
You can add more chicken if you like but this serves four generously.
I suggest peeking at the pan while the rice is cooking to check if you need to add a bit more water.
For perfect fluffy rice avoid stirring once the rice is simmering.
I recommend using easy-cook long grain white rice in this recipe. You can try using brown rice but you will need to adjust the cooking time.
If you are using a store-bought spice blend check how spicy it is before adding to the dish, especially if you are serving young / fussy children.
Leftovers will keep in the fridge for up to three days. Make sure you reheat until piping hot all the way through before serving, adding a little water to the saucepan to avoid sticking.