Arroz Con Pollo

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5 from 6 votes

Simple arroz con pollo is a Mexican-spiced dish the entire family will LOVE. This one-pot wonder is sure to be a hit!

Prep Time10

Cook Time1 20

Total Time1 30

Course: Main Course

Cuisine: Mexican

Servings:

Author: Lil' Luna

Ingredients

4 tablespoons butter
4 large chicken breasts, or 8 chicken thighs
1 medium onion, chopped
1 green bell pepper, chopped
1 tablespoon minced garlic
1 (14.5-ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoons pepper
2 bay leaves
2 cups chicken stock
1 cup green peas
½ cup sliced green olives
¼ cup raisins

Instructions

Preheat the oven to 350°F. Melt the butter in a heavy oven-safe pot or Dutch oven over medium heat. Add the chicken breasts and cook 5 minutes per side, until browned. Remove the chicken from the pot to a plate. Add the onion, bell pepper, and garlic to the pot. Cook, stirring frequently, until softened and fragrant.
Add the chicken back into the pot and stir in the stewed tomatoes, rice, salt, oregano, cumin, chili powder, and pepper. Pour the chicken stock into the pot and add the bay leaves. Cover the pot and place it in the preheated oven. Cook 1 hour, or until the rice is tender and the chicken is cooked through.
Remove the pot from the oven and stir in the peas, olives, and raisins. Cover the pot and return to the oven for 15 minutes, or until warmed through. Fluff the rice gently before serving.

Notes

STORE. Store cooled leftover arroz con pollo in an airtight container for 3-4 days.

FREEZE. Make sure the container is freezer-safe. Freeze for up to 6 months.

To reheat, allow the dish to thaw in the fridge. Preheat the oven to 350°F. Place the food in an oven safe dish and cover it with a lid or foil. Bake until warm throughout. This time will vary depending on the amount you are reheating.

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