Mexican Chicken and Rice Skillet — Arroz con Pollo Mexicano
Mexican one-pot rice with chicken thighs simmered with tomato, white onion, garlic, peas, carrot, and saffron in chicken stock until the rice is tender and the chicken pulls easily from the bone.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken thighs dry. Mix salt, pepper, oregano, and cumin; rub over chicken. Dice onion and tomatoes finely, mince garlic, peel and dice carrots into 1cm cubes, slice red onion into rings, chop cilantro, slice avocado.
Sear
Heat 4 tbsp oil in a large heavy lidded pan over medium-high for 2 minutes. Sear chicken thighs skin-side-down 5–6 minutes until deeply golden, flip and sear 2–3 minutes. Transfer to a plate; pour off all but 3 tbsp rendered fat.
Saute
Reduce heat to medium. Add diced onion to fat, cook 4 minutes until translucent. Add garlic, cook 30 seconds. Stir in tomatoes, tomato paste, oregano, and saffron; cook over medium-high 4–5 minutes until brick red.
Toast
Add rice to the pan, toast 2 minutes over medium-high until pale orange and grains absorb aromatics. Pour in hot stock and salt; stir once.
Simmer
Nestle chicken thighs skin-side-up back into pan with juices. Scatter carrot around chicken. Simmer over medium-high, reduce to medium-low, cover tightly, cook 18–20 minutes without lifting lid. Scatter peas over top, cover, cook 4 minutes over low until rice is tender.
Rest and plate
Remove from heat, cover, rest 5 minutes. Fluff gently around chicken. Top with avocado, red onion rings, and cilantro. Serve from pan with lime wedges.
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