Tex-Mex Arroz con Pollo

Ingredients

• 1.5 lb bone-in, skinless chicken thighs (Cut into large pieces or use whole thighs; chicken breast may be substituted.)
• 1.5 cup long-grain white rice (Rinse until the water runs mostly clear and drain well.)
• 1 yellow onion (Finely diced.)
• 3 cloves garlic (Minced.)
• 8 oz tomato sauce (Plain canned tomato sauce.)
• 2.5 cup chicken broth (Use low-sodium broth if preferred.)
• 2 tbsp vegetable oil (For browning the chicken and sautéing the aromatics.)
• 1 tsp ground cumin
• 1 tsp chili powder (Adjust to taste.)
• 1 tsp dried oregano (Mexican oregano if available.)
• kosher salt (To taste; use less if the broth is salted.)
• black pepper (To taste.)
• 0.25 cup fresh cilantro (Chopped, for serving.)
• 1 lime (Cut into wedges for serving.)

Steps

1. 1

   Pat the chicken dry with paper towels. Season all over with salt, black pepper, cumin, chili powder, and oregano so the seasoning adheres evenly.

2. 2

   Heat the oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. When the oil shimmers, add the chicken in a single layer, working in batches if necessary to avoid crowding.

3. 3

   Brown the chicken for about 3 to 4 minutes per side, until deeply golden on the outside. It does not need to be fully cooked at this stage. Transfer the chicken to a plate.

4. 4

   Add the diced onion to the same pan. Cook for 4 to 5 minutes, stirring occasionally and scraping up browned bits, until softened and lightly golden.

5. 5

   Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.

6. 6

   Add the rinsed, drained rice. Stir continuously for 1 to 2 minutes so the grains become lightly coated with the seasoned oil and begin to toast.

7. 7

   Pour in the tomato sauce and chicken broth. Stir thoroughly to distribute the rice and loosen any browned pieces from the bottom of the pan.

8. 8

   Return the browned chicken and any juices on the plate to the pan. Bring the liquid to a gentle boil, then reduce the heat to low.

9. 9

   Cover the pan tightly and simmer for 20 to 25 minutes, or until the rice has absorbed the liquid and is tender. Keep the lid closed as much as possible so steam is not lost.

10. 10

    Check that the thickest piece of chicken reaches 165°F (74°C). If the rice is still firm, add a small splash of broth or water, cover again, and cook for 5 more minutes.

11. 11

    Remove the pan from the heat and let it rest, covered, for 5 to 10 minutes. Fluff the rice gently with a fork without shredding the chicken.

12. 12

    Garnish with chopped cilantro and serve hot with lime wedges for squeezing over the rice and chicken.

Notes

The linked TikTok source provided only a title and no visible ingredient list, measurements, transcript, or written instructions. This recipe is therefore a general reconstruction rather than a verified transcription of the creator's recipe.

Nutrition per serving

• main
• one-pot
• Tex-Mex
• Mexican-inspired
• chicken
• rice
• comfort food
• family dinner