Arroz con Pollo

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


6 servings (serving size: 1 chicken thigh and 1 cup rice mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 21 Minutes
Cook: 35 Minutes
Other: 5 Minutes

Nutritional Information

Calories 273
Caloriesfromfat 35 %
Fat 10.6 g
Satfat 2.6 g
Protein 22.6 g
Carbohydrate 20.7 g
Fiber 1.2 g
Cholesterol 72 mg
Iron 1.5 mg
Sodium 478 mg
Calcium 37 mg


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. Combine first 3 ingredients; sprinkle evenly over chicken thighs.

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. 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.