Recipe courtesy of Rick Martinez

Arroz con Pollo

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  • Level: Easy
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 30 min
  • Yield: 4 servings
Almost every family I know has their own version of this dish. My mom made an amazing arroz con pollo. But my version is inspired by the Mexican coastal city of Mazatlán and all the amazing fresh produce that is available there throughout the year. It's a vegetable-forward recipe full of flavor, texture and color. When I open the lid after the dish is done, the colors look like confetti on a dance floor after a big party. And that's what this meal is: a party in a pot.



  1. Heat the fat in a large heavy pot over medium-high heat. Add the thighs, skin-side down, and cook until browned on both sides and their fat has rendered, 8 to 10 minutes. Transfer to a plate.
  2. Add the carrots, corn, onion, poblano, serrano, garlic and salt and cook, stirring occasionally, until the vegetables just begin to brown, 5 to 6 minutes. Add the rice and cumin and cook, stirring frequently, until the rice grains are opaque and the vegetables are very tender, about 5 minutes.
  3. Stir in the tomatoes and 2 3/4 cups water; nestle in the chicken and any accumulated juices and bring to a boil. Reduce the heat to low, cover the pot and simmer until all the water has been absorbed, about 20 minutes. You can check by opening the lid, taking a fork and clearing a spot so you can see the bottom of the pot; if there is any liquid, cover and check in another 5 minutes.
  4. Remove from the heat and let sit, covered, for 20 minutes to evenly distribute the moisture.
  5. Serve topped with cilantro and a squeeze of lime.