Arroz con Pollo Recipe

Course: Main Course

Cuisine: Mexican

Keyword: Aaron Sanchez copycat arroz con pollo, arroz con pollo, arroz con pollo recipe, chicken and rice, crispy rice, easy arroz con pollo, homemade arroz con pollo, Latin chicken and rice, one pot arroz con pollo, Spanish chicken and rice

Prep Time: 15

Cook Time: 45

Marinating Time: 5

Total Time: 6

Servings:

Calories: 813kcal

Author: Jessica Formicola

This arroz con pollo recipe features chipotle citrus chicken served over crispy tomato rice with fresh toppings. A bold and flavorful chicken and rice dinner.

Print Recipe

Equipment

Ingredients

Chipotle Chicken:

¾ cup chipotle peppers in adobo sauce
4 cloves garlic , peeled and coarsely chopped
2 fresh limes , zested and juiced
½ cup water
¼ cup vegetable oil
¼ cup orange juice
3 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons smoked paprika
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon coarse kosher salt
½ teaspoon ground black pepper
1.25 pounds boneless, skinless chicken thighs about 5 medium filets
Vegetable oil , for cooking

Crispy Rice:

2 cups instant rice
½ cup vegetable oil , divided
½ cup white onion , diced
2-3 cloves fresh garlic , minced
14.5 ounce can petite diced tomatoes , drained
4 ounce can diced green chiles , drained
2 teaspoons hot sauce
1 ½ cups rice flour*
1 fresh lime , zested and juiced

Garnishes:

2-3 tablespoon scallions , chopped
1 avocado , sliced
1 cup queso fresco , crumbled
½ cup cilantro leaves
1 jalapeno , sliced
Lime wedges

Instructions

For the Chicken:

In a large food processor, combine the ¾ cup chipotle peppers in adobo sauce, 4 cloves garlic, zest and juice of 2 fresh limes, ½ cup water, ¼ cup vegetable oil, ¼ cup orange juice, 3 tablespoons honey, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1 teaspoon coarse kosher salt and ½ teaspoon ground black pepper. Pulse on high until the mixture is emulsified.
Place the chicken into a shallow dish and pierce it several times with a fork. Pour the marinade over the1.25 pounds boneless, skinless chicken thighs. Cover and chill for 4-6 hours.
When ready to cook, preheat the oven to 350°F (if using stovetop instructions). Remove the chicken from the marinade and discard excess liquid.
To Make in A Grill Pan or Cast Iron (or other oven safe pan)- Heat over medium high heat, adding 1-2 teaspoons vegetable oil. Sear the chicken on each side for 4-5 minutes, or until browned. Transfer the pan to the hot oven for 10-12 minutes or until the internal temperature reaches 165°F using a digital thermometer.
Remove and allow to rest for 5 minutes before slicing.

For the Rice:

Prepare the 2 cups instant rice according to package directions. When cooked, spread into a single layer on a rimmed baking sheet. Place in the refrigerator, uncovered, for 1-2 hours or until cold and tacky.
Meanwhile, heat 1 tablespoon of the vegetable oil in a large skillet. Add the chopped ½ cup white onion, sautéing for 2-3 minutes. Stir in the minced 2-3 cloves fresh garlic, sautéing for another 1 minute. Stir in the drained 14.5 ounce can petite diced tomatoes, 4 ounce can diced green chiles and 2 teaspoons hot sauce. Stir together and heat for 2-3 minutes. Transfer to a bowl and set aside. Do not clean out the skillet, but turn off the heat.
Place the 1 ½ cups rice flour* into a large mixing bowl, spoon in the cold cooked rice. Toss well using your hands. Toss the rice into a fine mesh sieve or colander to shake off the excess rice flour.
Heat 2-3 tablespoons of the vegetable oil in the skillet over medium heat. Add half of the rice, spreading into a single layer. Allow to sit for 1-2 minutes. Flip, as best you can, and arrange in a single layer, browning again for 1-2 minutes. Do this one more time. Remove this batch of rice to a bowl or plate. Add another 2-3 tablespoons of oil to the skillet and repeat with the remaining rice.
When through, pour the first batch of rice and the tomato mixture back into the skillet, tossing over medium heat to combine. Add the zest and juice of the lime right before serving.

Assemble & Garnish:

Spoon the crispy rice into a bowl, top with the sliced chipotle chicken and desired toppings including sliced avocado, cilantro, jalapeño slices, scallions, crumbled queso fresco and more fresh limes, if desired.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Cool completely and store in an airtight container for up to 2 months.

*I used Bob’s Red Mill from the GF baking aisle.

Nutrition