Arroz con pollo

Arroz con pollo

Total Time
1 hr
20 min
35 min
Mexican chicken with rice is traditionally made with skin-on chicken parts, but we cut the fat by using skinless chicken breasts on the bone. Using breasts on the bone adds flavor and keeps the meat from getting dry. Dinner cleanup is easy since it’s a one-pot meal!


Adobo seasoning

½ Tbsp

Ground cumin

1 tsp

Uncooked skinless chicken breast with bone

2½ pound(s), halved

Olive oil

2 tsp

Uncooked onion

1 large, chopped

Garlic clove

3 clove(s), finely chopped


1 medium, chopped

Fat-free reduced sodium chicken broth

14½ oz

Salsa verde

¼ cup(s)


½ cup(s), fresh, chopped, divided

Uncooked long grain white rice

1 cup(s)

Frozen baby peas

½ cup(s), thawed

Pimiento stuffed olives

12 olive(s), halved


  1. Combine adobo seasoning and cumin. Reserve ½ tsp seasoning blend. Sprinkle chicken with remaining seasoning blend.
  2. In a 4- to 6-quart Dutch oven, heat oil over medium-high. Add chicken (it will fit tightly—that’s OK) and cook, turning once, until lightly browned, about 5 minutes. Transfer to a plate.
  3. Add onion, garlic, and reserved ½ tsp seasoning blend. Cook, stirring occasionally, until onion is golden, about 5 minutes. Stir in tomato, broth, ¼ cup water, salsa verde, and ¼ cup cilantro and bring to a boil.
  4. Stir in rice and chicken. Reduce heat. Cover and simmer until rice is just tender, about 20 minutes. Stir in peas and olives. Cover and let stand for 5 minutes. Stir in remaining ¼ cup cilantro.
  5. Serving size: 2 pieces of chicken and 1¼ cups vegetables with rice