Arroz Con Pollo

Arroz Con Pollo (Chicken and Rice

January 18, 2020

prep time:5

cook tme:45

Serves 4-6:



    • 3 lbs chicken thighs and or legs, skin on
    • 1 medium onion, chopped
    • 1 garlic clove, minced
    • 1 zucchini, cut into squarters


    • 3 tbsp olive oil
    • 1/2 cup flour
    • 1 tsp salt, pepper, paprika
    • 2 cups medium or long grain rice
    • 3 cups chicken stock
    • 1 cup diced tomatoes, strained
    • 1 tsp mexican oregano


  1. Measure and have all the ingredients ready to work with ahead of time.
  2. In a mixing bowl, combine the stock, tomatoes, salt and oregano.  Mix well and set aside.
  3. In a bag or a bowl, place the flour, salt, pepper, paprika.  Place the rinsed chicken pieces in the bag or bowl, and shake to coat the chicken in the seasoned flour mixture.
  4. Using a 10" skillet, on medium heat.  Add 3 tbsp of olive oil.  Place the dredged chicken in the pan and begin to brown by cooking on each side for about 5 minutes.    Remove the chicken to a plate and cover.
  5. Add the rice to the pan, adding a tbsp more of olive oil if needed.  Stir frequently (about 3-4 minutes) until the rice begins browning, then add the onions and the garlic and continue to cook another 3-4 minutes. 
  6. Place the chicken back into the pan on top of the rice.  Pour the broth mixture over / into the pan, bring to a simmer, reduce the heat to low and cover.  At this point you could finish in the oven at 350 for 30 minutes.

      Additional:  You could add 1/2 cup frozen peas (optional).