Go Back
+ servings
Print

Chicken and Rice(Arroz Con Pollo)

A classic combination od chicken and rice with a tomatillo and poblano twist!
Course Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 6 Servings

Ingredients

Ingredients

    For Tomatillo Poblano Sauce

    • 1 1/2 pounds tomatillos previously poached for 10 minutes in simmering water
    • 1 roasted poblano roughly chopped
    • 1 serrano sliced
    • 1 fresh roma tomato quartered
    • 2 cups chicken broth
    • 2 cloves garlic
    • 1 teaspoon cumin
    • 1/2 teaspoon pepper
    • Salt to taste

    You will also need

    • 1 1/2 pounds boneless chicken thighs 6 pieces
    • Salt
    • Pepper
    • Garlic powder
    • Cumin
    • Olive oil
    • 1 cup white onion diced
    • 2 roasted poblanos diced
    • 2 cloves garlic minced
    • 1 1/2 cups long grain rice
    • Cilantro for garnish
    • Lime slices or wedges for garnish

    Instructions

    Directions

    • In the blender, combine all of the ingredients for the tomatillo poblano sauce. Blend on high until smooth, taste for salt and set aside.
    • Season the chicken on both sides with, salt, pepper, garlic and cumin to taste. In a large dutch oven style pot, preheat 4 tablespoons of olive oil to medium heat for 5 minutes. Brown and sear the chicken for 4 minutes per side and remove from pot.
    • In the same pot, add the onion, poblanos and garlic. Season lightly with salt and pepper and saute for 5 minutes. Add the rice and saute for another 5 minutes, adding a little more oil if needed. Pulse the tomatillo poblano sauce in blender to mix again and then pour all the sauce into pot.
    • Once it comes to a boil, add the chicken pieces back into pot making sure that most of the chicken is covered. Reduce heat, cover and continue cooking for 25 to 30 minutes or until most of the liquid is absorbed. 
    • Don't worry if the rice stick a little to the bottom of the pan. That's part of this tasty dish! Remove from heat and let stand for 20 minutes. Fluff rice with fork before serving. Garnish with lime slices/wedges and cilantro. Serve with warm tortillas.

    Notes

    If you would like to prepare 4 servings, you will follow the instructions listed changing a few things. Instead of 6 boneless pieces of chicken thighs, use 4, bone-on, skin on chicken thighs. You will reduce the rice to just 1 cup. And from the salsa you blend, only pour in 3 cups. Serve the remaining salsa, warm,  on the side.