Go Back
–+ servings
Pin Print

5 Ingredient Mexican: Arroz Con Pollo

By Brian Lagerstrom
If I could choose one meal for the rest of my life it would probably be chicken and rice. I just never get tired of it and it always hits the spot. Arroz con pollo honestly makes me like chicken and rice even more. This was my favorite recipe out of the 5 Ingredient Mexican video and I hope you give it a try.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 servings
Save this recipe!
Get this recipe sent to your inbox plus occasional news & updates from Brian.

Ingredients 

  • 2.5 kg bone-in, skin on chicken thighs
  • 25 g olive oil
  • 20 g kosher salt
  • 5 g black pepper, ground
  • 5 g paprika
  • 5 g cumin, ground
  • 5 g turmeric, ground
  • 10 g onion powder
  • 5 g garlic powder

FOR THE RICE

  • 400 g jasmine rice, rinsed
  • 5 g cumin, ground
  • 5 g garlic powder
  • 2 g turmeric, ground
  • 2 g onion powder
  • 7 g kosher salt
  • 500 g chunky salsa
  • 650 g water
  • 150 g frozen peas
  • chopped cilantro
Metric - US Customary

Instructions 

FOR THE CHICKEN

  • Mix chicken thighs with olive oil, salt, pepper, paprika, cumin, turmeric, onion powder, garlic powder.
  • Roast chicken in 450°F/230℃ oven on a sheet tray with wire rack sprayed with pan spray, 30-35 minutes until skin is crispy.

FOR THE RICE

  • In large deep pot, add olive oil, then saute rinsed jasmine rice 3-4 minsuntil translucent.
  • Add cumin, garlic powder, turmeric, onion powder, and salt. Fry for another minute.
  • Stir in salsa. Cook for 1-2 minutes until cooked down.
  • Add water, bring to simmer. Add peas, cover with lid, bake in oven with chicken for 15 minutess. Remove from oven and rest, lid-on for 10 minutes.
  • Fold cilantro into rice.
iconLike this? Leave a comment below!