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Whether you call this dish Arroz Con Pollo or Oshpolo, this dinner is bound to be a warm and comforting hit on a cold winter night.

Serves 6.


6-8 bone in, skinned, chicken thighs
1 large onion, diced
3 large carrots, shredded
3 cloves of garlic, minced
2 cups of uncooked rice
4 cups of water
Oil for pan frying/sautéing
Salt and pepper, to taste

A pan wide enough and deep enough to hold it all.



  1. Over medium heat, heat the oil and pan fry the chicken on both sides — about 5 minutes on each side. Remove chicken from the pan.
  2. In the same chicken renderings, sauté the onions, carrot and garlic until lightly caramelized.
  3. Add the rice and return the chicken to the pan (top side down).
  4. Add your seasonings.
  5. Raise the heat so that the water starts to boil. Once boiling, turn your heat down to simmer and cover the pan.
  6. Cook for 20 minutes.
  7. Keep an eye on your pot. You’ll know it’s ready when the rice is fully cooked.
  8. Serve with a fresh side salad.