One-Pot Chicken Arroz Rojo
Updated July 2, 2025
- Total Time
- 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
Ingredients
- 4tablespoons safflower or sunflower oil, divided
- 1½pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1teaspoon dried oregano
- ½teaspoon ground cumin
- Salt and pepper
- ½cup finely chopped onion
- 1medium poblano chile, finely chopped
- 3garlic cloves, minced
- 2tablespoons tomato paste
- 1medium tomato, halved and grated on the large holes of a box grater (about ¾ cup)
- 1¾cups low-sodium chicken broth
- 1½cups long-grain rice (about 10 ounces), rinsed
- 1(15-ounce) can black beans, rinsed
- ½cup frozen corn
- ¼cup chopped cilantro
- Thinly sliced fresh jalapeño or hot sauce (optional), for serving
Nutritional analysis per serving (4 servings)
746 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 87 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 49 grams protein; 1295 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. In a large bowl, combine chicken with oregano and cumin, and season with salt and pepper. Toss to evenly coat. In two batches, cook chicken, turning occasionally, until no longer pink (it will cook more later), 3 minutes per batch. Transfer chicken to a clean bowl.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
Divide chicken and rice among serving bowls or plates. Garnish with cilantro and sliced jalapeño, if using. Serve warm, with hot sauce on the side, if desired.
Private Notes
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Comments
@glork grating a tomato is easier than you think. Place your grater over a bowl. Cut the tomato in half and cup the skin side of the round part in the palm of your hand. Press the cut side into the grater and grate away. The skin will save your hand from injury until you use up all the flesh. It's a fun technique that you can also use to make a fresh summer tomato sauce by grating directly into some gently cooking garlic and olive oil. Hope this helps!
Yes, b/c there's also liquid from the tomatoes. My personal suggestion is: after step 3 move the cooking into an instant pot and set it to 5 minutes, with 2 minutes natural release. release the pressure, open, stir and let sit for a few minutes. I make arroz con pollo that way and it's perfect every time.
I enjoyed the simplicity of this meal and found it to be a nourishing and satisfying one pot meal. I would definitely not skip the jalapeños and cilantro, though. They add a needed heat and complexity to the dish that rounds it out well. I tried hot sauce on it but enjoyed it better just with the crunch of the jalapeños. To avoid undone rice, I simmered the pot for 22 minutes (a little more than suggested) and then pulled the pot off the heat and let it steam for 7 minutes further. The result was perfectly cooked basmati and thoroughly cooked chicken. Nice dinner.
This recipe is too good! Typically when my friends gets together I cook for everyone and I always decide the menu. When I first cooked it my bandmates straight up told me that this has to stay in the rotation permanently and I have no say. Haha
Recipe is annoying. Followed it to a T, and rice was not cooked. I looked back to ensure it said to drain the black beans. Yep. I looked back to see if I was supposed to use instant rice (yuck). Nope. I used extra long grain rice. 1-3/4 cups of broth is not enough for this amount of rice especially when a step says to cook down the liquid for 5 mins after adding the grated tomato. I’m on 40 mins now and had to add about two cups more liquid so far. And this is with a heavy Dutch oven lid and no peeking other than when timers went off. Please test and correct.
Great recipe. I made it with brown rice that I parboiled in plenty water for about 20 minutes, otherwise followed the recipe closely. Only change for next time is to be less timid with seasoning the chicken - and yes, I’ll try the smoked paprika as one commenter suggested. Re. the liquid to rice ratio, some lids might not be tight fitting/heavy enough and/or the heat is too high, so too much steam escapes after adding the chicken.