---
author: J. Kenji López-Alt
source:
video: https://www.youtube.com/watch?v=xT_VJyRLcyI
hero: https://bsteph.imgix.net/food/make-arroz-con-pollo-in-your-rice-cooker-kenji-s-cooking-show.jpg
tags: [entree, mexican, chicken]
rating: staple
---

# Arroz Con Pollo

1. Set pressure cooker to saute and add (14 g)[olive oil].
2. Dice (1/2)[onion]
3. Smash and chop (15 g)[garlic]
4. Add onion and garlic to pot
5. Cook, stirring occasionally, until softened but not browned — about 5–7 minutes.
6. Add (6 g)[kosher salt] and (1 pinch)[MSG]
7. Add (1 teaspoon)[cumin] and (1 teaspoon)[paprika]. 
8. Add (195 g)[long grain white rice]. 
9. Stir until every grain is coated in oil and spices.
10. Pour in (240 g)[chicken broth]. 
11. Stir to distribute evenly.
12. Peal and cut into small chuncks (1/2)[carrot]
13. Cut (1 cup)[green beans] into small chunks
14. Add carrot, beans, and (1/2 cup)[frozen peas] on top of the rice. 
15. Do not stir.
16. Lay (454 g)[boneless skinless chicken thighs] on top of the vegetables.
17. Pressure Cook on low ~35 minutes.
18. Open lid. 
19. Remove chicken thighs.
20. Shred chicken into large chunks with two forks.
21. Return shredded chicken to the pot.
22. Add (1/3 cup)[fresh cilantro] (finely chopped).
23. Drizzle in a little extra olive oil.
24. Fold everything together gently — do not stir. Taste, adjust salt and MSG, and serve.

**Kenji's Notes: **

> Flexibility: Vegetables are swappable — frozen works as well as fresh. Corn, broccoli, capers, or raisins all work. 
>
> The two non-negotiables: (1) correct rice-to-liquid ratio (~1:1.3 for long grain) and (2) coat the rice in oil before steaming.
> 
> No rice cooker? Sauté in a pot or Dutch oven, then cover and cook on low until liquid is absorbed.
> 

**Notes: ** I modified to work in a pressure cooker and dropped Saffron.