One-Pot Chicken Arroz Rojo

By Kay Chun

Updated July 1, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
4(1,222)
Comments
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This colorful and satisfying one-pot dish is a variation on classic arroz rojo and makes it a complete meal by adding juicy chicken thighs. Caramelized tomato paste and fresh tomato give the rice its signature reddish hue; the dish is studded with sweet golden corn and black beans for pops of vibrant color, flavor and texture. Tossing cubed boneless, skinless chicken pieces with fragrant oregano and cumin before cooking adds another dimension of flavor. Leftovers are wonderful tucked and rolled in flour tortillas for tasty burritos the next day; you can add scrambled eggs for a breakfast version.

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Ingredients

Yield:4 servings

  • 4 tablespoons safflower or sunflower oil, divided

  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch cubes

  • 1 teaspoon dried oregano

  • ½ teaspoon ground cumin 

  • Salt and pepper

  • ½ cup finely chopped onion 

  • 1 medium poblano chile, finely chopped

  • 3 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 1 medium tomato, halved and grated on the large holes of a box grater (about ¾ cup) 

  • 1 ¾ cups low-sodium chicken broth

  • 1 ½ cups long-grain rice (about 10 ounces), rinsed 

  • 1 (15-ounce) can black beans, rinsed 

  • ½ cup frozen corn

  • ¼ cup chopped cilantro

  • Thinly sliced fresh jalapeño or hot sauce (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

89 grams carbs; 163 milligrams cholesterol; 768 calories; 10 grams monosaturated fat; 7 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 10 grams fiber; 1295 milligrams sodium; 50 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. In a large bowl, combine chicken with oregano and cumin, and season with salt and pepper. Toss to evenly coat. In two batches, cook chicken, turning occasionally, until no longer pink (it will cook more later), 3 minutes per batch. Transfer chicken to a clean bowl.

  2. Step 2

    Add the remaining 2 tablespoons oil, the onion and poblano to the pot, and season with salt and pepper. Cook, stirring occasionally, until onion is softened, 2 minutes. Add garlic and stir until fragrant, 30 seconds.

  3. Step 3

    Add tomato paste and tomato, reduce heat to medium-low and cook, stirring occasionally, until most of the liquid has been absorbed and mixture is thickened, 5 minutes.

  4. Step 4

    Add broth, rice, beans and corn; season with salt and pepper. Mix well, stirring to lift up any browned bits on the bottom of the pot, then add chicken on top in an even layer and pour over any accumulated juices. Bring to a simmer.

  5. Step 5

    Cover, reduce heat to low and cook until rice is tender, chicken is cooked through and all of the liquid has been absorbed, 20 minutes longer.

  6. Step 6

    Divide chicken and rice among serving bowls or plates. Garnish with cilantro and sliced jalapeño, if using. Serve warm, with hot sauce on the side, if desired.

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Ratings

4 out of 5
1,222 user ratings
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Comments

Sunny

@glork grating a tomato is easier than you think. Place your grater over a bowl. Cut the tomato in half and cup the skin side of the round part in the palm of your hand. Press the cut side into the grater and grate away. The skin will save your hand from injury until you use up all the flesh. It's a fun technique that you can also use to make a fresh summer tomato sauce by grating directly into some gently cooking garlic and olive oil. Hope this helps!

Edith

Yes, b/c there's also liquid from the tomatoes. My personal suggestion is: after step 3 move the cooking into an instant pot and set it to 5 minutes, with 2 minutes natural release. release the pressure, open, stir and let sit for a few minutes. I make arroz con pollo that way and it's perfect every time.

Kevin Arawjo

I enjoyed the simplicity of this meal and found it to be a nourishing and satisfying one pot meal. I would definitely not skip the jalapeños and cilantro, though. They add a needed heat and complexity to the dish that rounds it out well. I tried hot sauce on it but enjoyed it better just with the crunch of the jalapeños. To avoid undone rice, I simmered the pot for 22 minutes (a little more than suggested) and then pulled the pot off the heat and let it steam for 7 minutes further. The result was perfectly cooked basmati and thoroughly cooked chicken. Nice dinner.

R

I was a bit disappointed and found the dish to be a bit flavorless. Are there any other spices recommended to add depth?

Doug T

@R one reviewer suggested subbing a can of Rotel diced tomatoes for the grated tomato and a can of diced green peppers. I am going that route when I make it tomorrow.

honkyca1

This made a bowl of absolute SLOP. Overly sweet, poorly seasoned. Just a big bowl of mushy rice with not enough chicken.

Sabra

Is the poblano intended to be skinned and seeded prior to chopping?

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