Almost every family I know has their own version of this dish. My mom made an amazing arroz con pollo. But my version is inspired by the Mexican coastal city of Mazatlán and all the amazing fresh produce that is available there throughout the year. It’s a vegetable-forward recipe full of flavor, texture and color. When I open the lid after the dish is done, the colors look like confetti on a dance floor after a big party. And that’s what this meal is: a party in a pot.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons bacon fat or olive oil
- 6 chicken thighs (about 2 pounds total)
- 2 medium carrots, peeled and chopped
- 1 cup corn kernels (from 1 large ear of sweet corn, or use thawed frozen kernels)
- 1/2 large white onion, chopped
- 1 poblano pepper, stemmed, seeded and chopped
- 1 serrano chile, chopped (remove seeds for milder flavor)
- 2 garlic cloves, finely chopped
- 4 teaspoons kosher salt
- 2 cups long-grain rice
- 3/4 teaspoon cumin seeds
- 3 canned whole tomatoes or fresh tomatoes if in season, crushed or chopped
- Cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat the fat in a large heavy pot over medium-high heat. Add the thighs, skin-side down, and cook until browned on both sides and their fat has rendered, 8 to 10 minutes. Transfer to a plate.
- Add the carrots, corn, onion, poblano, serrano, garlic and salt and cook, stirring occasionally, until the vegetables just begin to brown, 5 to 6 minutes. Add the rice and cumin and cook, stirring frequently, until the rice grains are opaque and the vegetables are very tender, about 5 minutes.
- Stir in the tomatoes and 2 3/4 cups water; nestle in the chicken and any accumulated juices and bring to a boil. Reduce the heat to low, cover the pot and simmer until all the water has been absorbed, about 20 minutes. You can check by opening the lid, taking a fork and clearing a spot so you can see the bottom of the pot; if there is any liquid, cover and check in another 5 minutes.
- Remove from the heat and let sit, covered, for 20 minutes to evenly distribute the moisture.
- Serve topped with cilantro and a squeeze of lime.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1120 |
| Total Fat | 56 g |
| Saturated Fat | 16 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 57 g |
| Cholesterol | 290 mg |
| Sodium | 1357 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1120 |
| Total Fat | 56 g |
| Saturated Fat | 16 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 57 g |
| Cholesterol | 290 mg |
| Sodium | 1357 mg |
Reviews
Chicken thighs have to be undercooked….only brown them?
Can’t even get past the recipe to review! Don’t review if you want to see the actual recipes!! So frustrating!!
How many ounces of tomatoes?
Obviously this recipe was poorly edited, chicken thighs have to be added back to the pot. Yet that is not mentioned anywhere in the instructions.
Superb….that is I am brilliant at assessing a recipe. I used to use the one in the NYT made primarily with chicken wings. But I can already taste the amalgam of ingredients utilized here. Do not overcook the chicken. That is when you know the food was made by a gringo. Or I should say Americans, bless us, we’re all raised to cook braise fry sauté and bake food into its oblivion. Use a thermometer to 165 degrees. The dark meat is infinitely tastier than white and generally cheaper.
Also I use saffron as well. Being Jewish I have a bit of the Mediterranean taste buds in my dna. Thanks for inspiration herei. Nstalie
Also I use saffron as well. Being Jewish I have a bit of the Mediterranean taste buds in my dna. Thanks for inspiration herei. Nstalie
Does chicken go back in the pot?
Do you fully cook the chicken in step one? Or do you add it back in at some point?
I’m sure it’s very good, I have never seen it made this way. My family is from Spain and in Spain, we do not in carrots in Arroz Con Pollo. We add peas we, onions,red and green peppers, tomatoes and the most important of all saffron .
Does the chicken go back into the pot, like maybe with the tomatoes in step 3?
Loved this recipe!