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Arroz Con Pollo

  • Difficulty Easy
  • Time 45 minutes


  • 1.5 cups long-grain white rice
  • 1 cup Mexican beer, used Modelo
  • 2 cups chicken stock
  • 2 tablespoons Spiceology Achiote Blend


  • 1.5 lbs chicken thighs, boneless & skinless
  • 1 tablespoon Spiceology Adobo Latin Blend
  • 3 tablespoon Spiceology Achiote Blend
  • 1 green bell pepper, sliced
  • 1 poblano, sliced
  • 1 yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 cup Mexican beer, used Modelo
  • 1 cup chicken stock
  • 1 cup tomato sauce


  • 1 avocado, sliced
  • Cotija cheese
  • cilantro


  1. Marinate chicken thighs in grapeseed oil, 1 tablespoon Achiote Blend and 1 tablespoon Adobo Blend and set aside. Marinate for at least 30 minutes (can be done longer.)
  2. Bring rice, beer, chicken stock and 2 tablespoons of Achiote Blend to a boil then reduce to low/medium-low and continue to cook for 25 minutes.
  3. Grill the chicken thighs for appx 6 minutes per side, let rest.
  4. In a large skillet over medium-high heat, add sliced poblanos, bell pepper, garlic and onion, cook until lightly browned. Add chicken stock, beer, tomato sauce, and 2 tablespoons Achiote Blend. Let simmer for 8 minutes.
  5. Slice the chicken and add to the pan of sauce and veggies. Let this simmer for another 5 minutes and you’re done.
  6. Plate rice, then Cotija cheese, top with chicken, peppers, onions, sauce, garnish with cilantro and avocado. This is also great served with some grilled flour tortillas.

Used in this Recipe

Achiote Blend


Adobo Latin Blend


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