Arroz con Pollo (Chicken with Rice)

By: Leslie Harris de Limón

Arroz con Pollo (Chicken with Rice)
Arroz con Pollo is a classic Latin American dish, with each country—and each family, for that matter—having its own unique recipe. For mine, I like to use whole pieces of chicken (legs or thighs) that I season with chile powder, cumin, and oregano before adding the rice. This flavorful dish is filling all on its own, but it also goes well with frijoles charros (cowboy beans). Just don’t forget the warm corn or flour tortillas.
cuisine icon Cuisine
Mexican
cuisine icon Course
Dinner
cuisine icon Difficulty
Difficult
cuisine icon Duration
1-2 hours
cuisine icon Diet
Dairy Free, Gluten Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
1-2 hours, 6 servings, boneless chicken thighs, california chile powder, chicken broth, cilantro sprigs, coarse salt, contributed, cook 50 min, crushed dried mexican oregano, dairy free, difficult, dinner, freshly ground black pepper, garlic cloves, garlic powder, gluten free, ground cumin, Leslie Harris de Limón, long-grain or jasmine rice, medium white onion, mexican, onion powder, pico de gallo verde for garnish, pimiento-stuffed olives, prep 15 min, pressure cook, roma tomatoes, sauté, tomato sauce, vegetable oil

prep icon Prep Time
15 min
cook icon Cook Time
50 min

serving icon Servings
6 servings
Ingredients
  • 1 tbsp California chile powder
  • 1 tsp ground cumin
  • 1 tsp crushed dried Mexican oregano
  • 1 tsp coarse salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 6 boneless chicken thighs
  • 3 tbsp vegetable oil
  • 1 cup long-grain or jasmine rice
  • 1/2 medium white onion
  • 2 garlic cloves
  • 4 roma tomatoes
  • 1 cup chicken broth
  • 8 oz tomato sauce
  • 4 cilantro sprigs
  • Pico de Gallo Verde for garnish
  • Pimiento-stuffed olives
Instructions
  • In a small bowl, combine the chile powder, cumin, oregano,salt, pepper, onion powder, and garlic powder. Sprinkle thespice mixture over the chicken thighs.
  • Set the Instant Pot to Sauté and adjust to More or high.
  • Heat 2 tablespoons of vegetable oil in the pot, add the chicken thighs, and fry for 5 to 7 minutes, or until golden brown. Transfer the chicken to a heat-proof plate.
  • In the Instant Pot, heat the remaining 1 tablespoon of vegetable oil. Sauté the rice until light golden brown. Add the onion and garlic; sauté for 2 to 3 minutes, or just until the onion is translucent. Stir in the tomatoes.
  • Pour in the chicken broth and tomato sauce; season lightly with salt. Return the chicken to the Instant Pot. Top withthe cilantro.
  • Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 12 minutes on high.
  • When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
  • Discard the cilantro. Serve immediately, garnished with Pico de Gallo Verde and pimiento-stuffed olive slices (if using).
Notes
  • Ingredient tip: For this recipe, I like to use skin-on chicken
    thighs, because my abuelito used to say that the skin is what
    adds the flavor
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