Arroz Con Pollo Recipe

Make the spice rub and season the chicken. In a small bowl, mix the garlic powder, onion powder, paprika, cumin, chili powder, oregano, and cayenne until well combined. Sprinkle the mixture generously over the chicken on all sides. Add salt and pepper to taste.

Brown the chicken. Add the oil to a large pot over medium heat. Add the chicken thighs and cook them for 5-7 minutes on each side or until browned. Remove the chicken from the pot and transfer it to a plate.

Cook the chorizo. Place the chorizo in the same pot and let it cook for 5-6 minutes or until it releases its fat.

Cook the veggies. Add the onions and carrots. Let them cook for 5-7 minutes or until the onion softens. Add the garlic, jalapeño, and red bell pepper. Cook for an additional minute, stirring frequently.

Add the rice. Pour the rice into the pot and stir to combine with the other ingredients.

Add the liquids. Stir in the tomato sauce and broth. Increase the heat to medium and bring to a simmer, then reduce the heat to low.

Combine and simmer. Add the chicken back in the pan and bring it to a simmer. Cover the pan with a lid and let it simmer for 20-25 minutes or until the rice is cooked through.

Finish and serve. Remove it from the heat, set it aside, and let it cool for 10 minutes. Garnish with freshly chopped cilantro and serve.