Arroz Con Pollo

Close up of chicken thighs and legs as part of arroz con pollo

This one-pot Arroz Con Pollo recipe features tender chicken cooked with fluffy Mexican rice and veggies. A bit of chorizo and a homemade spice blend adds incredible flavor!


For the Chicken Spice Rub

  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons smoked paprika
  • 3/4 teaspoon ground cumin
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper

For the Chicken and Rice

  • 2 1/2 tablespoons olive oil
  • 6 chicken thighs or drumsticks, bone-in and skin on
  • 3/4 cups chorizo, cut into 1/4” slices
  • 1 small yellow onion, diced
  • 1 medium carrot, diced
  • 1/4 jalapeño, finely chopped
  • 1/2 medium red bell pepper, finely chopped
  • 1 1/4 cups rice, uncooked
  • 2 tablespoons garlic, finely chopped
  • 2 1/2 cups low-sodium chicken stock
  • 1 1/4 cup tomato sauce
  • Fresh cilantro, for garnishing
  • Salt and pepper, to taste


Make the spice rub and season the chicken. In a small bowl, mix the garlic powder, onion powder, paprika, cumin, chili powder, oregano, and cayenne until well combined. Sprinkle the mixture generously over the chicken on all sides. Add salt and pepper to taste.

Brown the chicken. Add the oil to a large pot over medium heat. Add the chicken thighs and cook them for 5-7 minutes on each side or until browned. Remove the chicken from the pot and transfer it to a plate.

Cook the chorizo. Place the chorizo in the same pot and let it cook for 5-6 minutes or until it releases its fat.

Cook the veggies. Add the onions and carrots. Let them cook for 5-7 minutes or until the onion softens. Add the garlic, jalapeño, and red bell pepper. Cook for an additional minute, stirring frequently.

Add the rice. Pour the rice into the pot and stir to combine with the other ingredients.

Add tomato sauce and broth. Stir well. Increase the medium and bring to a simmer, then reduce the heat to low.

Add the chicken and simmer. Cover it with a lid and let it simmer for 20-25 minutes or until the rice is cooked through. Remove it from the heat.

Serve. Set it aside and let it cool for 10 minutes. Serve it warm and garnish with cilantro to taste. Enjoy.

Keywords: chicken and rice, arroz con pollo, arroz rojo