Arroz Con Pollo (Chicken with Rice)

Tomatoes, garlic, and chipotle chiles make a smoky sauce to serve over the chicken and rice in this recipe. Fresh tomatoes and cilantro add color and flavor to the final dish.

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Arroz Con Pollo (Chicken with Rice)
Makes: 6  servings Prep 25 mins Start to Finish 6 hrs 10 mins


  • 6 small skinless bone-in chicken breast halves (about 4 pounds)
  • 1 tablespoon  dried oregano
  • 1 tablespoon  chili powder
  • 2 teaspoons  ground cumin
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 1 tablespoon  vegetable oil
  • 1 14 1/2ounce can diced tomatoes
  • 1 small onion, cut into 1-inch chunks
  • 2 garlic cloves
  • 1/2 chipotle chile (from canned chipotle in adobo sauce)
  • 1 14 ounce can low-sodium chicken broth
  • 1 1/2 cups  instant rice
  • 1 1/2 cups  frozen peas
  • 1 pint  cherry tomatoes
  • 1/4 cup  coarsely chopped fresh cilantro lime wedges, for serving


1. Rinse chicken and pat dry. Combine oregano, chili powder, cumin, salt and pepper in a small bowl. Sprinkle half of spice mixture over chicken and rub in with fingers; set remaining aside.

2. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add chicken and cook, turning, until browned on all sides, about 8 minutes. Transfer to a 6-quartslow cooker.

3. Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender. Cover and blend until almost smooth; pour over chicken. Add broth.

4. Cover and cook, 4 to 5 hours on low or 2 to 2-1/2 hours on high. Gently stir in rice, cover and cook on high, stirring once, 30 minutes. Turn cooker off, stir in peas, cover and let stand 15 minutes.

5. Cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice with lime wedges on the side.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)380,
  • Fat, total(g)5,
  • chol.(mg)110,
  • sat. fat(g)1,
  • carb.(g)31,
  • fiber(g)3,
  • pro.(g)49,
  • sodium(mg)650,
  • Percent Daily Values are based on a 2,000 calorie diet
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