Arroz con Pollo

This popular South American dish features chicken and rice flavored by sage, peppers, and vegetables.

Yield: 6 servings (serving size: 1 chicken thigh and 1 cup rice mixture)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 35%
  • Fat: 10.6g
  • Saturated fat: 2.6g
  • Protein: 22.6g
  • Carbohydrate: 20.7g
  • Fiber: 1.2g
  • Cholesterol: 72mg
  • Iron: 1.5mg
  • Sodium: 478mg
  • Calcium: 37mg


  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon rubbed sage
  • 6 (5-ounce) chicken thighs, skinned
  • 1 tablespoon olive oil
  • 2 cups chopped sweet onion (about 2 medium)
  • 1 1/2 cups chopped celery (about 6 stalks)
  • 1/4 cup seeded and chopped poblano chile (about 1 small)
  • 6 garlic cloves, minced
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1/4 cup water
  • 1 1/4 cups uncooked jasmine rice


  1. 1. Combine first 3 ingredients; sprinkle evenly over chicken thighs.
  2. 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs, and cook 3 minutes on each side or until browned; remove from pan, and set aside.
  3. 3. Add onion, celery, and poblano to pan; cook 6 minutes. Add garlic; cook 1 minute. Add broth and water; bring to a boil, and stir in rice. Return chicken to pan; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and chicken is done. Remove from heat; let stand 5 minutes.
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