Arroz con Pollo with Mexican Chorizo, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Arroz con Pollo with Mexican Chorizo

Cuisine: Latin
Servings: 6 servings
I gave this all-time classic chicken recipe my own touch with the addition of Mexican chorizo. Did it work? Oh yes!

One of my cooking sessions a while back included "Arroz con Pollo," a chicken and rice dish that is good to prepare when sharing with friends. To make this classic chicken recipe a little more tasty, I like to add some Mexican chorizo. For me, chorizo is like bacon — it just makes everything more flavorful! I try to incorporate some chorizo into one dish a month, even if it's just for breakfast tacos.

Ingredients

  • For the Chicken
  • 6 chicken thighs, bone in
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon annatto (achiote) powder (1 tablespoon of annatto paste)
  • 1 teaspoon cumin powder
  • 1 teaspoon granulated garlic
  • 1/8 cup red wine vinegar
  • 1/8 cup olive oil plus more for cooking
  • For the Rice
  • 1 medium white or sweet onion diced
  • 1 poblano pepper diced
  • 1 jalapeño pepper diced
  • 3 cloves of garlic minced
  • Generous pinch of saffron
  • cups corn
  • 8 to 10 ounce link of Mexican chorizo
  • cups long-grain rice (I like jasmine rice)
  • 3 cups chicken broth
  • 1/8 cup dry white wine (optional)
  • 2 cups diced zucchini
  • lemon wedges for garnish
  • chopped cilantro for garnish

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Directions

  1. In a small bowl, combine all of the spices for the chicken, add the vinegar and whisk in the oil to make a wet rub. If using the annatto paste, you will have to blend the ingredients. Using your hands, rub onto chicken on both sides, let marinate on the counter while you prep all your veggies. Preheat oven to 350ºF.
  2. Preheat 4 tablespoons of olive oil to medium heat for 5 to 6 minutes in a large, deep skillet. Cook the chicken in 2 batches, so you don't overcrowd the pan. Cook for 2 to 3 minutes per side. Transfer to a baking dish and continue cooking in preheated oven for 20 minutes.
  3. In that same skillet, drain most of the oil, leaving 2 tablespoons of oil. Add the onions, poblanos and jalapeños and cook for 5 minutes. Add the chorizo, corn and garlic and cook for another few minutes. Add the rice, saffron, chicken broth and white wine. Stir well to combine, taste for salt.
  4. Remove the chicken from the oven and add it to the simmering pot of rice, pushing the chicken pieces gently down into the broth. Cover, reduce heat to low and cook for 15 minutes. Add the zucchini over top of chicken, cover and continue cooking for 10 to 12 minutes or until all the liquid has been absorbed. Remove from heat and let stand for 20 minutes. When ready to serve, remove the chicken pieces and fluff the rice up with fork, working the zucchini pieces into the rice. Garnish with lemon wedges and cilantro. Serve with warm corn tortillas and your favorite salsa.
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