Dinner Mexican

Arroz con pollo (chicken with rice)

Preparation Time

20 Minutes

Cooking Time

45 Minutes


  • 500 Grams Chicken
  • 2 Whole Zucchini
  • 310 Grams Corn
  • 1 Whole Onion
  • 1 Whole Capsicum
  • 2 Whole Tomato
  • 2 Tablespoons Olive Oil
  • 1.5 Cups Chicken Stock
  • 0.75 Cups Long Grain Rice
  • 1 Slice Lime
  • 0.25 Cups Coriander
  • 1 Tablespoon Chilli Powder


  1. Cut the chicken into 3cm pieces, the zucchini, tomatoes & capsicum into 2cm pieces and chop the onion finely.
  2. Heat half the oil in a large, deep non-stick frying pan over medium-high heat. Cook chicken, turning, in batches, for 3 - 4 minutes or until browned. Transfer to a plate.
  3. Heat remaining oil in pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add capsicum and zucchini and cook, stirring, for 2 - 3 minutes or until just golden. Stir in chilli powder.
  4. Add rice and stir to coat.Add chicken, stock, tomatoes and corn and bring to the boil. Reduce heat and simmer, tightly covered, for 25 minutes, stirring once during cooking. Remove from heat and set aside, covered, for 5 minutes. Uncover and stir to separate the grains. Sprinkle with chopped coriander and serve with lime wedges.
Arroz con pollo (chicken with rice)