Mexican Arroz con Pollo Dish

This comforting arroz con pollo brings together tender, spiced chicken thighs and deeply flavorful yellow rice studded with sweet corn, green peas, and carrot. The homemade tomato sauce infuses the dish with authentic Mexican flair, and everything cooks together for the tastiest one-pan dinner. I love making a big batch because everyone always goes for seconds.

Every time I make this recipe, the aroma fills the whole house and reminds me of my grandmother’s kitchen. The leftovers never last long around here—especially when I serve it with homemade tortillas.

Ingredients

• Roma tomatoes: Give the sauce its deep tomato flavor and rich mouthfeel. Choose ones that feel heavy for their size
• Fresh garlic cloves: Best for bold flavor but garlic powder works in a pinch. Look for firm cloves with no sprouting
• Jalapeño: Adds mild heat. Use firm green chili or skip if you want mild rice
• Dried oregano: Infuses the sauce with earthiness. Mexican oregano is best but regular is okay
• Chicken thighs: Keep the meat moist and flavorful. Choose bone-in with skin on for the best results
• Vegetable oil: Ensures even browning of chicken. Go for canola or corn oil. No olive oil for this recipe as its flavor is too strong
• Onion powder and garlic powder: Deepen the chicken rub’s flavor. Look for powders with no additives
• Paprika: Lends smokiness. Try smoked if you like bold flavor or sweet for a milder taste
• Ground cumin: Gives classic earthiness. Use fresh ground cumin for the brightest flavor
• Cayenne pepper: Adds gentle warmth. Omit if sensitive to spice
• White long-grain rice: Turns fluffy while soaking up all the flavors. Choose rice with clear, unbroken grains and rinse thoroughly
• Onion, carrot, peas, and corn: Each layer sweetness and texture
• Bay leaf: Gives subtle herbal notes to the rice. Use fresh or dried
• Salt and ground black pepper: Bring all the flavors together. Use high-quality sea salt if possible
• Water or chicken broth: For the rice. Chicken broth will pump up the savory rice flavor

Step-by-Step Instructions

Make the Sauce:

Blend roma tomatoes, garlic, jalapeño, water, oregano, and salt until completely smooth. Pour the sauce into a bowl and set aside. This vibrant base is what gives the rice its classic yellow color and rich body

Season the Chicken:

Toss chicken thighs in vegetable oil. Sprinkle them all over with onion powder, garlic powder, paprika, cumin, cayenne, salt, and pepper. Use your hands to rub the seasoning into all the nooks and crannies for the best flavor

Sear the Chicken:

Heat oil in a large heavy-bottomed pot or cast iron dutch oven. Place in the chicken thighs skin side down. Cook for about two to three minutes per side until deep golden brown. The chicken will finish cooking later so just sear for color and flavor

Prepare the Rice:

Wash rice in a fine mesh strainer under running water until water runs clear. Place the rice in a bowl and cover with hot water. Let it soak. This keeps the grains fluffy and separate in the finished dish

Cook the Veggies:

Add chopped onion, carrot, peas, and corn to the pot and sauté over medium heat for about five minutes until the vegetables start to soften. Add a bay leaf and stir again

Brown the Rice:

Drain the soaked rice well. Add it to the pot with vegetables. Stir until every grain is coated and let cook for several minutes. Stir and continue cooking until rice turns pale golden and fragrant

Simmer in Sauce:

Pour in the blended tomato sauce. Stir to thoroughly combine. Rice should look creamy and lightly orange. Cover and simmer gently for several minutes so the flavors can mingle

Steam Chicken and Rice:

Arrange the seared chicken thighs on top of the rice. Drizzle any collected juices into the pot. Place on a lid and reduce heat to low. Steam for twenty five to thirty minutes or until rice is tender and chicken is fully cooked through

Serve:

Remove chicken and fluff rice gently with a fork. Scatter the chicken back over before carrying the pot to the table. Serve piping hot garnished with fresh cilantro if you like

Bookmark

Chicken thighs are my favorite part of this dish The flavor they give to the rice is unmatched Every time my family sits down to eat arroz con pollo it sparks memories of Sunday gatherings and kitchen laughter

Storage Tips

Cool leftover arroz con pollo completely before transferring to airtight containers It will keep well in the fridge for up to five days For reheating add a splash of water to keep the rice moist and warm on the stove or in the microwave on medium power

Ingredient Substitutions

If you do not have fresh tomatoes canned tomatoes can work in a pinch Just be sure to drain some of the juice If you want to use chicken breast instead of thighs watch the cooking time carefully since breast cooks faster You can swap frozen mixed vegetables for the fresh carrot peas and corn and it will still be delicious

Bookmark

Serving Suggestions

This dish is truly a complete meal but if you want to go all out serve it with refried beans or steamed black beans and toasty warm corn tortillas It is also great with a crisp green salad and some creamy avocado slices

Cultural Context

In Mexican homes arroz con pollo is beloved for both weekday dinners and special occasions It is a dish meant to be shared and is always made in a big pot I appreciate how every family has a slight twist—mine is heavy on the veg and I can still remember my mother teaching me to get that perfect tomato sauce

Frequently Asked Questions

→ What kind of rice works best for this dish?

Long grain white rice is ideal, delivering fluffy, separate grains and soaking up the robust flavors from the sauce and vegetables.

→ Can I substitute chicken thighs for chicken breasts?

Yes, chicken breasts can be used, but thighs stay juicier during the simmering process. Adjust cook times as needed for tender results.

→ Are there suitable vegetable swaps for peas, carrots, or corn?

You can use frozen vegetables, canned varieties, or even try bell peppers and green beans for extra color and crunch.

→ How do I ensure the chicken stays juicy?

Brown the chicken first and finish cooking it gently with the rice. Use a meat thermometer to avoid overcooking and drying out the meat.

→ What can I serve alongside for a complete meal?

Pair with warm corn tortillas, a side of frijoles de la olla, or simple sautéed squash for a satisfying meal.