Tex-Mex Arroz Con Pollo (GF)

This Tex-Mex Arroz con Pollo is a twist on the classic chicken with rice dish, popular in much of the world in one variation or another. It takes a few prep steps and then you walk away and let it cook in the oven, freeing you up to make something to go alongside (a salad or other green vegetable would be good), or put your feet up for a few minutes and relax.

One of my all-time favorite chicken dinners is Arroz con Pollo, the classic chicken and rice dish made in most Latin countries, and rumored to have originated in Puerto Rico. While versions vary from country to country, they all have a similar technique. You brown chicken pieces in oil and then cook vegetables in the drippings. Add rice and broth, place the chicken back in the pot, and simmer until the rice is done, the liquid has mostly evaporated, and the chicken is cooked through. Very simple to make, and oh so delicious!

Try Pomi tomatoes if you can find them – delicious and no BPH!

I was about 10 years old the first time I made it and it was one of those times in my life when you look back and realize that in that moment your entire future changed – all because of a recipe in a borrowed cookbook and an enthusiastic teacher in my school. That year, my teacher hosted a potluck dinner to help us get more involved in learning Spanish. Some children made decorations, some brought music, and I was asked to bring an entree. We decided to try Arroz con Pollo and it was a big hit.

I have made this dish in one form or another since that day. But this time I dialed up the flavor and boosted the vegetable quotient, making it healthier and more delicious. It isn’t very spicy, but full of incredible flavors that are built in a few steps. And don’t forget that you can make the entire thing a day ahead for even more flexibility.

Today’s version incorporates the flavors of classic arroz con pollo amped up with Tex-Mex ingredients for a winning dish your whole family will love. It is also a great dish for parties because you can make it a day ahead and just reheat gently before people arrive. You can increase the amount of chicken to feed more people if needed.

The original recipe calls for a whole cut-up chicken on the bone, but I was running short on time so I switched to boneless skinless breasts which cook much more quickly. The Artist was very hungry and needed to eat sooner rather than later so this worked out well.

If you have trouble getting your kids to eat vegetables, cut all of them into very small pieces and cook them down until they start to caramelize, then add some tomatoes, seasonings, and you’ve got the base for a great dish that your kids will love. You can also use an immersion or regular blender to blend them until smooth. If all else fails, add some grated cheese and melt it over the rice – that is guaranteed to have everyone begging for seconds.

If you are cooking for vegetarians, you can leave out the chicken and use vegetable stock instead of chicken stock. Add mushrooms to take the place of the chicken. You can use this same vegetarian recipe to create an amazing side dish. I honestly can’t wait for the leftovers, which after an evening in the refrigerator will be even better with more developed and melded flavors. Can you guess what we will be having for dinner tomorrow? LOL

I hope you put this Tex-Mex Arroz con Pollo on your must-make list and give it a try soon. I know you will love it as much as The Artist and I do. Have a fabulous weekend!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Tex-Mex Arroz con Pollo:

• Chicken: boneless, skinless breasts or a cut up chicken, ancho chile powder, salt, pepper, olive oil
• Rice and Sauce: olive oil, onion, celery, carrots, red bell peppers, poblano or jalapeño peppers, mild green chiles, long-grain white rice, diced canned tomatoes, white wine, ancho chile powder, cumin, salt, pepper, frozen peas, corn kernels, chicken broth, optional cheese, optional corn tortillas, cilantro or parsley

PRO Tip: Poblano peppers vs. Jalapeno peppers?

Poblanos are fairly large and dark green. They are a mild pepper and add a lovely flavor without a lot of heat. Jalapenos are much hotter but are considered on the lower end of the heat scale. Generally, the smaller the pepper or chile, the hotter it is.

PRO Tip:

If you normally cook with gluten ingredients, you need to be careful not to use your normal cutting board or wooden utensils for cooking and sponges for clean up as they can harbor  gluten. It is best to keep a separate set of tools if you will be cooking for someone who is gluten free regularly.

How to make Tex-Mex Arroz con Pollo:

1. Brown the chicken and set aside; in the same skillet, sauté the vegetables and chiles then stir in the rice and toss to coat with the oil, cooking until lightly toasted.
2. Stir in the tomatoes and wine, deglazing and scraping the bottom of the pan; add the seasonings, peas, and corn then pour into the baking pan and pour in the broth and the cilantro (or parsley).
3. Add the browned chicken to the rice mixture and bake 40 to 50 minutes until rice is tender and chicken cooked through; adjust seasonings and serve rice with some of the chicken. Top with cheese and cilantro if desired and tuck a couple of corn tortillas alongside if you like.

PRO Tip:

There are people who have a gene that makes cilantro taste soapy. If someone you are cooking for hates cilantro, you can use parsley in its place. You can serve cilantro on the side for others to add to their individual plates.

Recommended Tools (affiliate links; no extra cost to you):

• 9×13-inch (23×33 cm) baking pan
• Large skillet or Dutch oven
• Instant read thermometer
• Chef’s knife

Gluten-Free Tips:

Carefully watch the processed, canned, or frozen products whenever you are cooking for someone with Celiac or gluten-intolerance. Broths are another place where gluten can hide. Always look for certified gluten-free products for the safest meals. 

* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

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Yield: about 6 servings

Tex-Mex Arroz con Pollo (GF)

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This recipe incorporates the classic flavors of arroz con pollo amped up with Tex-Mex ingredients for a winning dish your whole family will love. Leave out the chicken and use vegetable broth for a vegetarian main course or side dish. This recipe has a lot of ingredients, but many you likely already have in your pantry.

Prep Time 25 minutes

Cook Time 1 hour 15 minutes

Additional Time 10 minutes

Total Time 1 hour 50 minutes

Ingredients

CHICKEN

• 4 large boneless, skinless breasts or 1 cut-up chicken, skin removed
• 1 tbsp ground ancho chile powder
• Kosher salt* and freshly ground black pepper
• 2 tbsp organic olive oil

Rice and Sauce

• 2 tbsp organic olive oil
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, peeled and finely chopped
• 2 red bell peppers, seeded and finely chopped
• 2 poblano or jalapeno peppers, seeded and minced (poblanos are mild, jalapenos are med to hot, taste to see how much you want to add)
• 1 small can (113g) diced mild green chiles, optional; Hatch brand is gluten-free – you can start with 2 tbsp and increase it if you want a spicier dish; leave out if needed
• 2 cups (396g) long-grain white rice
• About 3 cups (28 oz; 794g) canned diced tomatoes with their juices
• 1/4 cup (59ml) dry white wine**, dry vermouth, or chicken broth
• 2 tbsp ground ancho chile powder
• 2 tsp ground cumin
• 2 tsp kosher salt*
• 1/2 tsp freshly ground black pepper
• 1 cup (237ml) frozen peas
• 1 cup (237ml) frozen or fresh corn kernels
• 2 cups (473ml) chicken broth (gluten-free if needed)
• 1/4 cup (59ml) chopped fresh cilantro leaves or parsley

Accompaniments/Toppings

• Shredded cheese, optional (leave off for dairy-free)
• Soft corn tortillas (gluten-free if needed), optional
• 1/4 cup (59ml) chopped fresh cilantro leaves or parsley

Instructions

1. Set a rack in the center of the oven and preheat to 375°F (191°C). Set a plate and a nonstick 9x13-inch (23x33 cm) baking pan next to the stove.


2. Prepare the Chicken: Season the chicken pieces with the chile powder, salt, and pepper. In a 12-inch (31 cm) skillet or Dutch oven, heat the olive oil over medium-high heat until shimmering and add the chicken (cook in batches if it won’t all fit at the same time). Reduce the heat to medium and cook the chicken until browned on the first side, about 5 minutes and then turn with tongs to cook the second side until golden brown. (If using boneless chicken, reduce this to about 3 minutes per side.) Transfer the chicken to the plate. If cooking in batches, add the remaining chicken, brown and add to the first batch on the plate.


3. Cook the Rice: Add the 2 tbsp oil to the same pan you cooked the chicken in and stir in the onions, celery, carrots, bell peppers, and poblanos or jalapenos. Cook over medium-high heat until the vegetables are slightly softened, stirring often, about 3 to 5 minutes. Stir in the rice and continue cooking, tossing occasionally until the rice is lightly toasted and starting to get a little color, about 3 to 5 more minutes.


4. When the rice is ready, stir in the tomatoes and wine, scraping up any browned bits on the bottom of the pan. Add the chile powder, cumin, salt, pepper, peas, and corn, stirring until all the ingredients are combined. Transfer to the baking dish, stir in the broth and cilantro.


5. Bake the Casserole: Add the chicken to the dish, snuggling them down into the rice and liquid to protect them from overcooking. Place in the hot oven.


6. Bake until the rice is tender and the chicken is cooked through, about 40 to 50 minutes for bone-in chicken (see below for boneless). The chicken is done when an instant read thermometer inserted in the thickest part of the breast is 160°F (71°C). If the chicken finishes before the rice, transfer it to a plate and tent loosely with foil; continue baking the rice; taste to tell when it is no longer crunchy. If using boneless breasts, cut each one crosswise into 1-inch-thick (2.5 cm) slices. If needed, return the chicken to the rice for about 10 minutes to rewarm before serving.


7. To Serve: Taste and adjust the seasonings if needed. Scoop rice into warmed serving bowls and top with some of the chicken slices. Add some cheese on top if you want. Sprinkle the chicken with the remaining cilantro for bright flavor and serve immediately with GF corn tortillas alongside.
Recipe found at www.theheritagecook.com

Notes

Carefully watch the canned or frozen products whenever you are cooking for someone with Celiac or gluten-intolerance. Broths and tortillas are other places where gluten can hide. Always look for certified gluten-free products for the safest meals.

* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will not need as much because they are saltier.

**The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines. Or use chicken stock as an option.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 442Total Fat: 19gSaturated Fat: 4gUnsaturated Fat: 15gCholesterol: 54mgSodium: 1202mgCarbohydrates: 48gFiber: 6gSugar: 9gProtein: 22g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

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