How I make Mexican style Arroz con Pollo Chicken with Rice Recipe

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often cheaper.

Heat olive oil in a large skillet over medium heat.

Add rice to the skillet and brown it slowly for about 5 minutes until light golden.

Transfer the browned rice to a bowl and set aside.

In the same skillet, add more oil and place chicken thighs skin-side down.

Season chicken with a little salt and black pepper.

Cook chicken for about 6 minutes on each side until browned.

Remove chicken from the skillet and set aside.

Add chopped onion and red bell pepper to the skillet; sauté until onions are translucent.

Add minced garlic and sauté, being careful not to brown it too much.

Add spices: cumin, salt, and black pepper; mix well with the vegetables.

Add chicken bouillon, tomato sauce, and diced tomato; mix to combine.

Return the browned rice to the skillet and mix it in with the vegetables and spices.

Add the chicken back into the skillet.

Pour in chicken stock and stir gently to combine without disturbing the rice too much.

Cover the skillet and bring to a simmer; set a timer for 20 minutes on low heat without stirring or uncovering.

After 20 minutes, turn off the heat but let it sit covered for another 15 minutes to finish cooking.

Uncover and check that the rice is fluffy and the water is absorbed.

Cooking Techniques

Equipment Needed

Spice Level: