Arroz Con Pollo Recipe (Mexico)

  • Yield:

    6 to 8 servings

  • Total Time:

    1 hr 10 mins

  • Prep Time:

    25 mins

  • Cook Time:

    45 mins


  • 3 pound s bone-in chicken pieces (breasts, thighs
  • 2 teaspoons leaf oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black fine grind pepper
  • 2 tablespoons Mazola® Chicken Flavor Bouillon Powder
  • 3-1/2 cups hot water
  • 1 whole bay leaves
  • 1/4 cup Mazola® Corn Oil
  • 4 ounces chorizo sausage
  • 2 tablespoons fresh lime juice
  • 1 cup chopped onion
  • 1 medium bell pepper, diced
  • 1/4 cup tomato sauce
  • 2 teaspoons garlic minced
  • 1 teaspoon smoked paprika
  • OR paprika
  • 1/2 teaspoon ground cumin seed
  • 1/4 teaspoon turmeric
  • 2 cups uncooked Arborio OR medium grain rice
  • 1/2 cup sliced Manzanilla OR Spanish green olives
  • 1/2 cup frozen green peas
  • Fresh minced cilantro OR parsley for garnish


  1. Step 1) Rinse chicken, remove excess fat and pat dry. Sprinkle chicken with oregano, salt and black pepper.
  2. Step 2) Stir bouillon powder into hot water to make broth; add bay leaf and set aside.
  3. Step 3) Heat oil in a large, deep sided skillet or Dutch oven over medium-high heat. Add chicken; cook 10 minutes, browning on all sides. Transfer chicken to a plate, drizzle with lime juice; cover and set aside.
  4. Step 4) Reduce heat to medium, add chorizo, onion, bell pepper and garlic to pan; mix well. Stir in tomato sauce and cook 3 to 5 minutes or until onions are tender. Add paprika, cumin, turmeric and rice; cook one minute, stirring constantly. Increase heat to medium-high.
  5. Step 5) Pour hot broth and bay leaf into rice, stirring to combine. Bring mixture to a boil. Add chicken, nestling into the rice mixture.
  6. Step 6) Cover; reduce heat and simmer 25 to 30 minutes or until liquid is almost absorbed. Sprinkle with olives and peas; cover and remove from heat. Let stand 5 minutes. Prior to serving, fluff rice with a fork and garnish with cilantro or parsley.
  7. Recipe tip: This dish is sometimes seasoned with saffron which is expensive but does lend a unique depth of flavor. If you have some; try adding 1/8 to 1/4 teaspoon saffron to the chicken broth used in this dish for a very authentic taste. Eliminate the turmeric.