Arroz con Pollo Verde (Mexican Green Chicken and Rice)
A one pot dinner of browned chicken thighs and rice cooked in tangy green sauce with peas and coriander.
Made with Green enchilada sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £4.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the chicken with salt. Heat the oil in a wide pan with a lid over a medium-high heat and brown the thighs for 4 minutes a side. Lift out.
8 min - 2
Cook the onion in the same pan for 5 minutes, add the garlic and cook for 1 minute. Stir in the rinsed rice for 1 minute.
7 min - 3
Pour in your ready made green enchilada sauce (see the base recipe) and the stock and bring to a simmer. Nestle the chicken in the rice.
- 4
Cover and cook on a low heat for 25 minutes, without lifting the lid, until the rice is tender and the chicken is cooked through with no pink at the bone.
25 min - 5
Scatter over the peas, cover and rest off the heat for 5 minutes.
5 min - 6
Fluff the rice, stir in the coriander and serve with lime wedges.
Tips
- Rinse the rice until the water runs nearly clear for light, separate grains.
- Keep the heat very low once covered. If the pan scorches, add a splash of hot water.
- Check the chicken is cooked by cutting beside the bone. Juices should run clear.
- Use boneless thighs and cut the time to 20 minutes if you prefer.
Storing and freezing
Cool quickly within 1 hour, ideally spread out on a tray, and keep in the fridge for up to 1 day. Reheat only once until steaming hot all the way through. Do not reheat rice more than once.
Questions
Can I use chicken breast?
Yes, but cook it for less time. Add it halfway through the rice cooking to avoid drying it out.
Why is cooling rice quickly important?
Cooked rice can carry bacteria that survive cooking and multiply at room temperature. Cool it within 1 hour and chill it.
Can I use brown rice?
Yes. Use the same amount and add 100 ml more stock, and cook for about 40 minutes.
Is it spicy?
It is mild to medium. Add a diced jalapeño with the onion for more heat.
More made with green enchilada sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.