Mexican Arroz con Pollo (Printer-Friendly)

Juicy seasoned chicken atop golden rice with veggies, brimming with smoky, earthy Mexican flavors.

# What You’ll Need to Cook:

→ For the Sauce

01 - 3 Roma tomatoes, chopped
02 - 3 garlic cloves, peeled
03 - 1 jalapeño, deseeded and chopped
04 - 120 ml water
05 - 1 teaspoon dried Mexican oregano
06 - 1 teaspoon salt

→ For the Chicken

07 - 2 tablespoons vegetable oil
08 - 800 g chicken thighs, bone-in, skin-on
09 - 1 teaspoon onion powder
10 - 1 teaspoon garlic powder
11 - 1 teaspoon paprika
12 - 1 teaspoon ground cumin
13 - 0.5 teaspoon cayenne pepper
14 - 1 teaspoon salt
15 - 0.5 teaspoon ground black pepper

→ For the Rice

16 - 300 g long grain white rice
17 - 600 ml water or chicken broth
18 - 1 tablespoon vegetable oil
19 - 1 onion, finely diced
20 - 1 large carrot, peeled and diced
21 - 80 g green peas
22 - 80 g sweet corn kernels
23 - 1 bay leaf

# Steps to Prepare:

01 - Combine Roma tomatoes, garlic cloves, jalapeño, 120 ml water, dried oregano, and salt in a blender. Process until completely smooth and set aside.
02 - Place chicken thighs in a large bowl. Add vegetable oil, onion powder, garlic powder, paprika, cumin, cayenne pepper, salt, and black pepper. Rub mixture thoroughly onto the chicken and set aside.
03 - Heat 1 tablespoon vegetable oil in a heavy-bottomed pot over medium-high heat. Sear chicken thighs for 2–3 minutes per side until golden brown. Remove from pot and set aside. Do not fully cook.
04 - Rinse the rice under cold running water until the water runs almost clear. Place the rice in a bowl, cover with hot water, and soak for 10 minutes. Drain well.
05 - In the same pot, add diced onion, carrot, green peas, and corn. Sauté over medium heat for 3–4 minutes until vegetables begin to soften. Stir in the bay leaf.
06 - Add drained rice to the vegetables. Stir to combine and cook, stirring occasionally, for 4–5 minutes until the rice turns golden brown.
07 - Pour blended tomato sauce over the rice and vegetables. Stir well. Add 600 ml water or chicken broth, and bring to a gentle simmer, uncovered, for 3–4 minutes.
08 - Arrange seared chicken thighs skin-side up on top of rice. Cover the pot with a tight-fitting lid. Reduce heat to low and cook for 25–30 minutes, until rice is tender and chicken is cooked through.
09 - Remove the pot from heat. Carefully take out the chicken and fluff the rice with a fork. Return chicken to the pot. Serve immediately with desired accompaniments.

# Extra Cooking Tips:

01 - For even cooking, use a cast iron or enameled Dutch oven.
02 - Check chicken doneness with an instant-read thermometer; thighs should reach 75°C internal temperature.
03 - Shred chicken before serving if desired for easier consumption, especially for children.
04 - Frozen vegetables can be substituted for fresh if necessary.

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