One-Pot Chicken Arroz Rojo
Updated July 1, 2025
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 tablespoons safflower or sunflower oil, divided
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch cubes
1 teaspoon dried oregano
½ teaspoon ground cumin
Salt and pepper
½ cup finely chopped onion
1 medium poblano chile, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1 medium tomato, halved and grated on the large holes of a box grater (about ¾ cup)
1 ¾ cups low-sodium chicken broth
1 ½ cups long-grain rice (about 10 ounces), rinsed
1 (15-ounce) can black beans, rinsed
½ cup frozen corn
¼ cup chopped cilantro
Thinly sliced fresh jalapeño or hot sauce (optional), for serving
Nutritional analysis per serving (4 servings)
89 grams carbs; 163 milligrams cholesterol; 768 calories; 10 grams monounsaturated fat; 7 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 10 grams fiber; 1295 milligrams sodium; 50 grams protein; 6 grams sugar
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
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.
I just want to encourage readers to follow the recipe. I did and it came out perfectly. I was suspicious of the water/broth amount, but cooked it on my smallest burner set on low and the twenty minutes was perfect. The rice (regular long grain, not jasmine or basmati) was perfectly cooked and there was a lovely layer of “pegao” on the bottom of the pot. My poblano was spicy, so that and the raw jalapeños was plenty spicy for my taste. Well worth the effort. I will make this again.
To add the depth of flavor some found lacking, I browned the tomato paste before adding the tomato, then added the rice to the tomato reduction for about 2 minutes before moving on. I needed about 2.5 cups of broth. I felt 1/2 tsp cumin as called for was the right amount for us. To add more heat, maybe double the poblano or sauté a diced jalapeño with the poblano step. Loved the raw sliced jalapeños at the end. Nice meal served with a side salad.
I was a bit disappointed and found the dish to be a bit flavorless. Are there any other spices recommended to add depth?
@R one reviewer suggested subbing a can of Rotel diced tomatoes for the grated tomato and a can of diced green peppers. I am going that route when I make it tomorrow.