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Arroz con Pollo Estilo Mexicano (Chicken and Rice Mexican Style)

  • Yield: 5 servings 1x


  • 1/4 cup olive oil
  • 1 1/2 pounds boneless chicken thighs (cut into 1 inch pieces)
  • 1 tsp salt
  • 1 tsp garlic power
  • 1/2 tsp smoked paprika
  • 1 1/2 cup long grain white rice
  • 1/2 cup onion (diced)
  • 1 medium poblano chile (diced)
  • 1 large serrano pepper (more if you like it spicier)
  • 2 medium carrots (diced)
  • 3 cloves garlic (minced)
  • 3 ea Roma tomatoes (diced)
  • 3 cups chicken or vegetable broth
  • 1 tsp ground cumin
  • 1 tbs tomato or chicken flavored bouillon granules
  • 2 cups zucchini (large dice)
  • 1/3 cup cilantro (chopped GARNISH)


  1. Heat oil over medium heat for 5 minutes in a heavy pot
  2. Season the chicken pieces with the salt, garlic powder, paprika, and pepper
  3. Cook the chicken for 3 minutes per side and remove from the pot.
  4. Remove about 1 1/2 tbs of excess oil out of the pot.
  5. In the same pot, add the rice and toast for 3 minutes.
  6. Add the onion, poblano, second serrano if using, and carrots.
  7. Cook for 3 more minutes.
  8. Add the garlic and tomatoes and stir well to combine and cook for 1 minute.
  9. Add the broth, cumin, and bouillon granules and bring to a boil.
  10. taste for salt, reduce heat slightly, and add chicken pieces back into the pot, spaced out evenly.
  11. Add the serrano pepper to the top of the rice, cover and cook at a low simmer for 12-15 minutes.
  12. Place the zucchini in a medium bowl and add salt, pepper, garlic powder, paprika, and cumin and toss to lightly coat.
  13. Add the zucchini on top of the rice and cover the pot.
  14. Continue to cook until all the liquid is absorbed.
  15. Remove from heat and let stand for 10 minutes.
  16. Before serving, fluff the rice with a fork and top with chopped cilantro.
  17. Serve with salsa and slices of lemon



  • Category: Main Dish
  • Cuisine: Mexican/South American


  • Calories: 510.6

Keywords: chicken, Fried rice

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