"Arroz con Pollo Estilo Mexicano 🍗 | Receta Casera Fácil y Deliciosa"

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from scraps.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Season 2 lbs of boneless chicken thighs with salt and black pepper on both sides and let marinate for 10 minutes.

Heat olive oil in a skillet over medium-high heat.

Add the marinated chicken thighs and cook for 8 minutes on one side until browned, then flip and cook for another 8 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add more olive oil and half of a finely chopped large onion, along with a green bell pepper and a red bell pepper.

Sauté for about 20 seconds, then add 3 finely chopped cloves of garlic and 1 cup of corn.

Add 3 tablespoons of tomato paste and sauté for 5 minutes.

Season with 1.5 teaspoons of paprika, 1.5 teaspoons of ground cumin, and 1-2 bay leaves, mixing well.

Add 2.5 cups of rice and sauté for 3 minutes.

Return the browned chicken thighs to the skillet.

Optionally, add 1 cup of white cooking wine and let it cook for 2 minutes to evaporate the alcohol.

Add 4 cups of chicken broth (or 5 cups if not using wine) and mix well, checking for seasoning.

Add peas to taste and bring to a boil, then cover with aluminum foil to help the rice cook fluffy.

Reduce heat and cook for 30-35 minutes.

After cooking, let the rice rest for 10 minutes with the stove off before serving.

Garnish with chopped cilantro and lime slices before serving.

Cooking Techniques

Equipment Needed

Spice Level: