Arroz Con Pollo

Arroz Con Pollo

When we go out to a Mexican Restaurant my husband, Jeremiah, and I nearly always order this and split it. The mushrooms are the most amazing part in my opinion – they are soft and juicy and plump and we fight over them.

I have made this recipe several times now and we LOVE it. 

I am slowly, but surely eliminating the need to go out to eat.

Other than to avoid washing dishes.

Which, of course, is a perfectly good reason.

This is one of those meals I am always SO glad there is usually leftovers because one meal is not enough. I get full before I want to and have to stop eating. So it is always nice to find this in the fridge the next day when I am scrounging for lunch.

You do need to start this one a little earlier than normal though, especially if using brown rice, as it takes a bit of time to get everything cooked.

Or you can just eat a bit later, which is the route I have been taking lately.

Arroz Con Pollo
Prep time
Cook time
Total time
Recipe By:
Serves: 6-8
  • 4 tablespoons olive oil
  • 2 teaspoons paprika
  • 1½ tablespoons dried oregano
  • 1 tablespoons cumin
  • 2 teaspoons cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon cracked black pepper
  • 3 whole chicken breasts with skin and bones
  • 2 large yellow onions, thickly sliced
  • 4 cloves garlic, minced
  • 1 roasted red peppers, chopped
  • 1 pound whole crimini or white mushrooms
  • ¼ teaspoon saffron
  • 2 cups long grain rice (I use brown)
  • 4 cups chicken stock (When using brown rice you may need more stock)
  • 1 cans diced tomatoes in juice
Preparation Instructions
  1. Combine 2 tablespoons of the oil with the paprika, oregano, cumin, cayenne and salt and pepper to make a rub. Rub all over the chicken and allow to rest while you chop everything.
  2. Once you have sliced and diced everything heat a large dutch oven or stock pot over medium high heat with the remaining oil. Brown the chicken on both sides and then add the rest of the ingredients. Bring to a boil and then cover and reduce heat to medium.
  3. Cook until rice is soft and cooked through. (If using brown rice, this takes about 30 minutes, if white rice then 15)
  4. Remove the chicken and either shred or dice it and add it back to the pot.
  5. Serve with tortillas and cheddar cheese melted over the top.










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is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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