1-2 hours6 servingsboneless chicken thighs

Arroz con Pollo (Chicken with Rice)

By Leslie Harris de Limón

6 servings

1-2 hours

Difficult

Recipe Details

Course: Dinner

Difficulty: Difficult

Prep Time: 15 min

Cook Time: 50 min

Total Time: 1-2 hours

Cooking Technique: Pressure Cook, Sauté

Cuisine: Mexican

Diet: Dairy Free, Gluten Free

Yield: 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

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.

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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About the chef

Leslie Harris de Limón

Leslie Harris de Limón is a vibrant food blogger and cookbook author living in the heart of Mexico, just north of Guadalajara. Raised in Redlands, California, by her Mexican grandparents, she grew up surrounded by the authentic flavors of Sonora and Chihuahua. After moving to Mexico, Leslie discovered the rich regional diversity of its cuisine, which inspired her to share her culinary journey. Through her blog, La Cocina de Leslie, and her cookbooks—The Everyday Mexican Instant Pot Cookbook and Taquería Tacos—Leslie brings the warmth of traditional Mexican cooking to modern kitchens, blending heritage with innovation through the use of the Instant Pot.

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