Pollo con Arroz

pollo con arroz plated

Chicken with rice is a simple one-pot recipe. It originated in Spain and is a staple throughout Latin America. Caramelized onions, garlic, roasted green chilies, jalapeños, sweet corn, chipotle peppers and tangy lime give this dish lots of flavor. Cool mint leaves added at the end round out the list of ingredients. A tasty dish doomed to repeat itself.

Pollo con Arroz
Prep time
Cook time
Total time
Serves: 4
  • 2 large chicken breasts, skin on bone in, cut in half
  • 2 tablespoons chili powder
  • 1 tablespoon canola oil
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled and sliced
  • 7 oz. green chilies, roasted and diced
  • 1 jalapeño chile, rinsed, stemmed, and thinly sliced
  • 1½ cups white rice
  • 2 cups chicken broth
  • 14 oz. tomatoes, diced
  • 1¾ cups frozen corn kernels
  • 2 tablespoons lime juice
  • 2 tablespoons chipotle pepper with adobo sauce, chopped, seeds removed
  • ½ cup chopped fresh mint leaves
  • Salt to taste
  1. Rinse chicken and pat dry. Coat evenly with chili powder and salt.
  2. Set a large Dutch oven over medium-high heat. When hot, add oil and tilt pot to coat bottom. Add chicken in a single layer and turn as needed to brown both sides, 10 to 12 minutes total. Chicken will not be cooked through. Transfer to platter. Do not rinse or clean pot.
  3. In the same pot, add onion, garlic, and jalapeño, and green chilies, scraping any brown bits from the bottom. Stir often until onion is limp, about 3 minutes. Reduce heat to medium and add rice, stirring frequently until rice is opaque, about 3 minutes. Add broth, tomatoes (including juices), chipotle, corn, and half of the mint. Bring to a boil over high heat.
  4. Place chicken pieces evenly apart in pot. Reduce heat to low, cover, and cook until rice is tender to bite and chicken is no longer pink (cut to test), about 25 minutes. Sprinkle with remaining mint and add salt to taste.
For a quick midweek meal, use canned tomatoes and roasted green chilies.

arroz con pollo in pot

While the pollo con arroz is simmering, select a spicy Spanish wine.

Garnacha pairs nicely with this regional dish. The grapes most likely originated in the Aragon region of northern Spain. It is generally spicy, berry-flavoured and velvety on the palate. Salud!

Movie Night suggestion: Guillermo del Toro’s The Devil’s Backbone (El espinazo del diablo). Filmed in Madrid, this ghost story is set in a remote orphanage in 1939, during the final year of the Spanish Civil War. This film did not enjoy the commercial success that Pan’s Labyrinth did, but the response it did receive was overwhelmingly positive. Two enthusiastic chubby spoons up.