Arroz con Pollo

An aromatic mix of roasted peppers, onion, peas, chicken, and rice is deliciously transformed into Arroz con Pollo, a Latin American favorite. Juicy, dark meat chicken thighs are the key to the rich flavor of this recipe.
5 from 2 votes
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Course: Main Course
Cuisine: Mexican
Keyword: chicken thighs recipe, chicken with rice, Mexican chicken rice
Prep Time: 5 minutes
Cook Time: 43 minutes
Total Time: 48 minutes
Servings: 4 to 6 servings
Calories: 621.14kcal

Ingredients

  • 1/3 cup olive oil divided
  • 2 cloves garlic minced
  • 1 lime juiced
  • 2 tablespoons chopped cilantro
  • 2 teaspoons brown sugar packed
  • ½ teaspoon cayenne
  • 1/2 teaspoon lemon pepper
  • 4 chicken thighs bone-in and skin on
  • ½ onion chopped
  • 1 red bell pepper chopped
  • Knorr Selects Rustic Mexican Rice & Beans
  • 2 ½ cups water
  • ½ cup peas canned or frozen

Instructions

  • Preheat oven to 425 degrees.
  • In a gallon-size storage bag, add 2 tablespoons of olive oil, garlic, lime juice, cilantro, brown sugar, cayenne, and lemon pepper.
  • Add the chicken thighs, seal the bag, and shake to coat.
  • Add one tablespoon of olive oil to a cast-iron skillet over medium-high heat and add onion and bell pepper and cook for about 2 minutes, until tender. Remove from pan and set aside.
  • In the same skillet add the chicken thighs skin down along with the marinade. Sear the chicken for about 5 minutes on each side until you get a nice golden color and a beautiful crispy skin.
  • Transfer the skillet with chicken to the oven and bake until the chicken is cooked thoroughly about 15 to 20 minutes.
  • In the meantime, pour Knorr Selects into a medium saucepan. Add water and 2 tablespoons oil to the saucepan.
  • Give it a stir. Bring to a boil, then lower the heat to medium and boil covered for 10 minutes, until rice is tender.
  • Turn off heat and add peas. Wait at least 2 minutes for the sauce to thicken. Stir once more.
  • Place baked chicken on top of rice and serve. Garnish with cilantro and limes.

Notes

I used juicy dark meat chicken thighs and kept the skin on for a richer flavor, but feel free to substitute with skinless chicken breasts for a lighter option.

Nutrition

Calories: 621.14kcal | Carbohydrates: 47.49g | Protein: 23.35g | Fat: 37.34g | Saturated Fat: 7.67g | Cholesterol: 110.74mg | Sodium: 101.51mg | Potassium: 429mg | Fiber: 2.99g | Sugar: 5.18g | Vitamin A: 1275.79IU | Vitamin C: 51.6mg | Calcium: 42.61mg | Iron: 1.72mg

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