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Arroz Con Pollo (Chicken with Rice)

  • Cook Time: 4 - 5 hours on low or 2 - 2 1/2 hours on high
  • Course: Main Dish

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  • 6 small skinless bone-in chicken breast halves (about 4 pounds)
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1 can (14.5 ounces) diced tomatoes
  • 1 small onion, cut into 1-inch chunks
  • 2 garlic cloves
  • 1/2 chipotle chile (from canned chipotle in adobo sauce)
  • 1 can (14 ounces) low sodium chicken broth
  • 1-1/2 cup instant rice
  • 1-1/2 cup frozen peas
  • 1 pint cherry tomato
  • 1 cup coarsely chopped fresh cilantro
  • lime wedges, for serving


Step 1

Rinse chicken and pat dry. Line slow cooker with Reynolds® Slow Cooker Liner.

Step 2

Combine oregano, chili powder, cumin, salt and pepper in a small bowl.

Step 3

Sprinkle half of spice mixture over chicken and rub in with fingers; set remaining aside.

Step 4

Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add chicken and cook, turning, until browned on all sides, about 8 minutes.

Step 5

Transfer to a 6-quartslow cooker.

Step 6

Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender. Cover and blend until almost smooth; pour over chicken. Add broth. Cover and cook, 4 to 5 hours on low or 2 to 2-1/2 hours on high.

Step 7

Gently stir in rice, cover and cook on high, stirring once, 30 minutes.

Step 8

Turn cooker off, stir in peas, cover and let stand 15 minutes.

Step 9

Cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice with lime wedges on the side.

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