Arroz Con Pollo

A few weeks ago, when I took over LH instastories, I posted a photo of my kids eating arroz con pollo and many of you requested the recipe—so here it is!

This recipe is my go-to for so many different occasions. It's a one pot meal (read: less clean-up!) and is free of gluten/dairy/egg, so I often find myself gifting it to friends who've just had babies or are on a stricter diet.

I also LOVE recipes that introduce kids to new flavors in ways that are familiar to them. In this case, we take familiar chicken and rice and bump it up with tons of flavor. There's no spiciness in this dish, but you could easily make it spicier by adding in one chopped chipotle in adobo or 1/2 teaspoon of crushed red pepper flakes.



1 Tablespoon olive oil

2 chorizo links, diced (optional)

2 medium onions, cut into strips

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

3 large garlic cloves, chopped

3 teaspoons ground cumin

2 teaspoons dried oregano

1 1/2 teaspoons paprika

1 28-ounce can crushed tomatoes

2 1/2 cups brown rice

1.5 pound boneless skinless chicken thighs

5 cups low-sodium chicken stock 


Over medium heat in a large 7 quart pot, cook chorizo, onions, peppers, and garlic in olive oil until vegetables are softened, about 5 minutes.

Add cumin, oregano, paprika, and cook, stirring, 1 minute.

Add chicken, tomatoes, stock, and rice, and bring to a boil, making sure rice is submerged.

Reduce heat to medium-low, then cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, around 30 minutes.

Using tongs, carefully remove chicken from the pot and shred with a fork. Return chicken to pot and serve.


Nicole Jurick is a mom of three and owner of the cooking school Peasful Kitchen. Nicole shares healthy recipes, mealtime inspiration, and sane strategies for feeding picky eaters.