One-Pot Chicken Arroz Rojo

Name: One-Pot Chicken Arroz Rojo
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 2 Tbsp Olive oil; 1-1/2 lbs Boneless, skinless chicken thighs, cubed; 2 Tbsp Olive oil; 1 tsp Oregano; 1/2 tsp Cumin; 1 ea Small onion, chopped; 1 ea Poblano chile, chopped; 3 cloves Garlic, minced; 6 oz Tomato paste; 14 oz Minced tomatoes; 14 oz Chicken broth; 1-1/2 cups Long grain rice; 15 oz Black beans, rinsed; 8 oz Corn; 1/4 cup Cilantro, chopped for garnish; 2 oz Jalapenos, chopped or hot sauce for serving

Print Recipe

This colorful and satisfying one-pot dish is a variation on classic arroz rojo and makes it a complete meal by adding juicy chicken thighs.

Prep Time25

Cook Time40

Total Time1 5

Course: Main Course

Cuisine: Caribbean

Servings: 4

Equipment

1 Dutch oven
2 Large bowls

Ingredients

2 Tbsp Olive oil
1-1/2 lbs Boneless, skinless chicken thighs, cubed
2 Tbsp Olive oil
1 tsp Oregano
1/2 tsp Cumin
1 ea Small onion, chopped
1 ea Poblano chile, chopped
3 cloves Garlic, minced
6 oz Tomato paste
14 oz Minced tomatoes
14 oz Chicken broth
1-1/2 cups Long grain rice
15 oz Black beans, rinsed
8 oz Corn
1/4 cup Cilantro, chopped for garnish
2 oz Jalapenos, chopped or hot sauce for serving

Instructions

In a large bowl, combine chicken with oregano and cumin, and season with salt and pepper. Toss to evenly coat.
1-1/2 lbs Boneless, skinless chicken thighs, cubed, 1 tsp Oregano, 1/2 tsp Cumin
In a large Dutch oven, heat 2 tablespoons of oil over medium-high. Cook chicken, turning occasionally, until no longer pink (it will cook more later) for 3 minutes. Transfer chicken to a clean bowl.
2 Tbsp Olive oil
Add the remaining 2 tablespoons oil, the onion and poblano to the pot, and season with salt and pepper. Cook, stirring occasionally, until onion is softened, 2 minutes. Add garlic and stir until fragrant, 30 seconds.
2 Tbsp Olive oil, 1 ea Small onion, chopped, 1 ea Poblano chile, chopped, 3 cloves Garlic, minced
Add tomato paste and tomato, reduce heat to medium-low and cook, stirring occasionally, until most of the liquid has been absorbed and mixture is thickened, 5 minutes.
6 oz Tomato paste, 14 oz Minced tomatoes
Add broth, rice, beans and corn; season with salt and pepper. Mix well, stirring to lift up any browned bits on the bottom of the pot, then add chicken on top in an even layer and pour over any accumulated juices. Bring to a simmer.
14 oz Chicken broth, 1-1/2 cups Long grain rice, 15 oz Black beans, rinsed, 8 oz Corn
Cover, reduce heat to low and cook until rice is tender, chicken is cooked through and all of the liquid has been absorbed, 20 minutes longer.
Divide chicken and rice among serving bowls or plates. Garnish with cilantro and jalapenos. Serve warm, with hot sauce on the side.
1/4 cup Cilantro, chopped for garnish, 2 oz Jalapenos, chopped or hot sauce for serving