Arroz Con Pollo

I really like this recipe because it is a one-pot meal and in spite of the rather long ingredients list, it is easy to make and creates great left-overs. I don’t remember where I got the original recipe, but it has been modified extensively over the years so I feel it is definitely my own. You could use skinless chicken thighs, but I think the skin adds to the flavor significantly. If you want, for reduced calories, you can remove the skin after cooking.


Author: Jim

Rice with Chicken

Serves: 4

Arroz Con Pollo


8 chicken thighs
3 tablespoons, olive oil
2 cups, rice
1 medium onion – chopped
5 stalks, celery – chopped
2 jalapeno chili peppers – chopped
1 Anaheim chili pepper – chopped
6 garlic cloves – chopped fine
1/3 cup, cilantro – chopped
1 1/2 teaspoons, salt – divided
2 teaspoons, cumin
2 teaspoons, ground coriander
1 teaspoon, chili powder
1/2 teaspoon, turmeric
1/2 teaspoon, fresh ground black pepper
2 14.5 oz cans, chicken broth
1 cup, white wine
1 bay leaf
1/2 fresh lime – juiced
1 can, chopped tomatoes


  1. Preheat oven to 350 degrees.
  2. Liberally salt and pepper chicken.
  3. In large Dutch oven, add olive oil and heat to medium high temperature.
  4. Add chicken and saute, turning, about 20 minutes or until brown on all sides.
  5. Remove chicken to warm tray. Reserve 2 – 3 tablespoons of fat.
  6. Add onion, peppers, and celery and cook for 4 minutes.
  7. Add spices and garlic and cook for 1 minute.
  8. Add rice and saute a few minutes until rice is coated with oil and glistening, about 1 minute
  9. Add wine and reduce.
  10. Add chicken broth, stirring. Add bay leaf.
  11. Bring to a boil and add tomatoes.
  12. Arrange chicken on top and sprinkle with remaining 3/4 teaspoon of salt and ground pepper.
  13. Cover. Place in 350 degree oven for 40 minutes.
  14. When done stir in lime juice and cilantro.


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