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Photo of Arroz con pollo (chicken with rice) by WW

Arroz con pollo (chicken with rice)

Total Time
1 hr 10 min
20 min
45 min
Make a big batch of this traditional Mexican dish to freeze for future use. Just add fresh coriander and lime on the day to freshen it up


Olive oil

1 tbs

Chicken thigh, skinless, raw

500 g, (buy 550g), fat trimmed, cut into 3cm pieces

Brown onion

1 medium, finely chopped

Red capsicum

1 large, cut into 2 cm pieces


2 large, cut into 2cm pieces

Chilli powder

1 tsp, (Mexican)

Rice, white, dry

¾ cup(s), (long-grain), (150g)

Salt reduced chicken stock

1¼ tbs, (310ml)


2 medium, chopped

Canned corn kernels, rinsed and drained

310 g

Fresh coriander

¼ cup(s), chopped


1 medium, (wedges), to serve


  1. Heat half the oil in a large, deep non-stick frying pan over medium-high heat. Cook chicken, turning, in batches, for 3–4 minutes or until browned. Transfer to a plate.
  2. Heat remaining oil in pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add capsicum and zucchini and cook, stirring, for 2–3 minutes or until just golden. Stir in chilli powder.
  3. Add rice and stir to coat. Add chicken, stock, tomatoes and corn and bring to the boil. Reduce heat and simmer, tightly covered, for 25 minutes, stirring once during cooking. Remove from heat and set aside, covered, for 5 minutes. Uncover and stir to separate the grains. Sprinkle with coriander and serve with lime wedges.