Arroz Con Pollo

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

Arroz con pollo is a classic Mexican recipe that brings me back to my childhood. It’s filling, it’s easy, it’s made in one pot, and for all those reasons my Mexican grandmother often made it for lunch. Especially when all the grandkids were over, there was too much chaos to do anything more complicated. 😂

If you haven’t tried arroz con pollo before, give this recipe a try. “Arroz con pollo” means “chicken and rice” in Spanish and there are two things that make this version stand out: chorizo and a homemade spice blend. The chorizo adds a bit of fat and a ton of flavor that complements the spices in the finished dish. Eating this chicken and rice is a real treat, especially when you get a bit of chorizo in your bite!

Why You’ll Love this Arroz Con Pollo Recipe

There are so many reasons to love this easy Mexican recipe! Here are the top ones:

• Easy. This is one of those recipes that you’ll eventually know by heart. Especially if you keep a jar of spice blend on the counter or use pre-made seasoning, making this dish is a cinch.
• One Pot. The chicken is browned in the same pot that everything else is cooked in. Huzzah for less dishes to wash!
• Filling. Between the rice, the veggies, and the chicken, this recipe is a meal in itself. No need to cook anything else on the side.
• Flavorful. Instead of adding plain chicken to the rice as most recipes do, the chicken gets lots of flavor from a spice blend made from smoked paprika, cumin, chili powder, and more.

Ingredient Notes

Here’s a quick overview of what you’ll need to make arroz con pollo. Be sure to scroll down to the recipe card for a printable ingredients list.

• For the spice blend: Garlic powder, onion powder, smoked paprika, chili powder, cumin, dried oregano, and cayenne pepper.
• Salt and pepper
• Olive Oil: You can also use vegetable oil or avocado oil.
• Chicken pieces: I prefer skin-on, bone-in chicken thighs and drumsticks. You can also use boneless and skinless if you prefer.
• Chorizo: Storebought or homemade chorizo.
• White Rice
• Garlic Cloves
• Broth: You can use chicken, vegetable, or beef broth.
• Tomato sauce: You can also use an equal amount of salsa if you want to add even more spice to this dish. Use restaurant-style salsa, not chunky salsa.
• Jalapeño: Fresh, not canned.
• Bell pepper: Red or yellow.
• Yellow onion: White onion works too.
• Carrot: Regular-sized or baby.
• Cilantro: Fresh, for garnish.

Want to Skip the Homemade Chicken Spice Rub?

The spice rub only takes a few moments to make, but if you want to skip that step you can also use your favorite store-bought taco seasoning blend to season the chicken.

Or you can double or triple the seasoning blend mix, place it in a small mason jar with a lid, and then only use some of it to season your chicken. That way the next time you make this recipe the seasoning mix will be ready to go.

Important note: Do not save extra seasoning blend once it has come into contact with the raw chicken. You have to throw away extra seasoning mix once you’ve used it.

Tips for Success

• Make the seasoning in advance. As mentioned above, you can double or triple the spice rub and store it in a lidded mason jar on the counter. A tupperware with a lid also works.
• Brown the chicken. Also don’t skip this step. The chicken just needs to be quickly seared on each side to make the flesh crisp and flavorful.
• Use a large, deep skillet or a pot. This recipe makes a generous amount of food so make sure your skillet or pot is large enough. When I make this recipe for myself I will get an entire workweek of lunches out of it.
• Let the arroz con pollo rest. It is important to let this dish rest off the heat for 10 minutes once it has finished cooking. This allows the rice and chicken to absorb any excess liquid.

How to Store and Reheat Leftovers

• Fridge: Let extras cool, then transfer to an airtight container and store in the fridge for up to 4 days.
• Freezer: Once your chicken and rice has cooled, transfer it to an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge when you’re ready to eat it.
• Reheat: Spoon your desired amount into a microwave-safe bowl and reheat until warmed through. I recommend zapping single-servings only and then pausing halfway through the time to give everything a good stir. For the amount I eat in a serving, the reheat time is usually 1 minute 45 seconds.

More Chicken Recipes to Try

• Chicken Pot Pie Casserole
• Tostadas de Tinga
• Chicken Chasseur
• Caldo Tlalpeño
• Pollo Con Tajadas
• Chicken Over Rice