One-Pot Chicken Arroz Rojo

By Kay Chun

Updated July 2, 2025

One-Pot Chicken Arroz Rojo
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
4(577)
Comments
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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. Caramelized tomato paste and fresh tomato give the rice its signature reddish hue; the dish is studded with sweet golden corn and black beans for pops of vibrant color, flavor and texture. Tossing cubed boneless, skinless chicken pieces with fragrant oregano and cumin before cooking adds another dimension of flavor. Leftovers are wonderful tucked and rolled in flour tortillas for tasty burritos the next day; you can add scrambled eggs for a breakfast version.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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Ratings

4 out of 5
577 user ratings
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Comments

Sunny

@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!

Edith

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.

Kevin Arawjo

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.

Kim and Hank

Made with long grain basmati brown rice. Pre-cooked in the broth (amount according to brown rice recipe). Did this concurrent with Step 3. Came out VERY nice!

SLJ

Read all the comments about needing more liquid for the rice, added more liquid and ended up with mushy rice. C’mon y’all!

Tom

the rice takes forEVER to cook :(

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