Arroz Con Grilled Pollo Recipe

Name: Arroz Con Grilled Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken legs; 2 tabelspoons extra virgin olive oil; 1 teaspoon kosher salt; 1 teaspoon fresh ground black pepper; 1 (14 ounce) can chicken broth; 1 (14 ounce) can Ro-Tel diced tomatoes with peppers (Original flavor); 1 (14 ounce) can Ro-Tel diced tomatoes with peppers (Mild flavor); 1 (8 ounce) box of zatarain's Spanish rice mix; 1/2 cup frozen corn; 1/2 cup frozen peas; 2 tablespoons butter

Servings: persons

8 chicken legs
2 tabelspoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 (14 ounce) can chicken broth
1 (14 ounce) can Ro-Tel diced tomatoes with peppers (Original flavor)
1 (14 ounce) can Ro-Tel diced tomatoes with peppers (Mild flavor)
1 (8 ounce) box of zatarain's Spanish rice mix
1/2 cup frozen corn
1/2 cup frozen peas
2 tablespoons butter

1
Thoroughly coat the chicken legs with the olive oil.
2
Season with salt and pepper. Be generous here as a lot of it will cook off on the grill.
3
Grill legs over a medium fire, turning to get all sides well marked and browned. Grill until chicken is about 3/4 of the way cooked, but do not over cook as it will finish with the rice.
4
Remove chicken to a plate.
5
Drain the juice from both cans of tomatoes into a 2 cup measuring cup.
6
Add enough chicken broth to the juice to make 1 1/2 cups total. Save the rest of the broth for another use.
7
In a large saute pan,place the juice mix, tomatoes, rice mix, peas, corn and butter.
8
Bring to a boil, stirring to incorporate.
9
Add chicken legs and any juice on the plate.
10
Cover, reduce heat to a simmer, and cook for 25 minutes.

1013

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 chicken legs, 2 tabelspoons extra virgin olive oil, 1 teaspoon kosher salt, 1 teaspoon fresh ground black pepper, and more.

Yes, Arroz Con Grilled Pollo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arroz Con Grilled Pollo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions