Arroz con Pollo with Mint and Lemon Recipe

If you’re looking for a dish that’s bursting with bright, fresh flavors but still feels comforting and hearty, you’ve got to try this Arroz con Pollo with Mint and Lemon Recipe. I absolutely love how the zesty lemon and fragrant mint lift this classic chicken and rice dish to a whole new level—trust me, it’s fan-freaking-tastic and super satisfying. Whether you’re craving something simple or looking to impress friends with a colorful one-pot meal, this recipe hits all the right notes. Stick around, because I have tips and tricks to make sure yours turns out perfect every time!

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Ingredients You’ll Need

The ingredients here come together like a dream, with fresh herbs and spices balancing the hearty chicken and rice perfectly. I always recommend taking a moment to get good-quality chicken and fresh mint—it really makes a difference!

• Bone-in, skin-on chicken: Using thighs and legs keeps the meat juicy and flavorful throughout cooking.
• Salt and black pepper: Simple seasoning but essential for deep flavor—don’t be shy with the salt!
• Olive oil: Adds richness and helps brown the chicken beautifully.
• Yellow onion: Minced finely to melt into the rice and veggies, adding sweetness.
• Red bell pepper: Adds a nice pop of color and subtle sweetness; green bell pepper works if that’s what you have.
• Carrot: Peeled and diced for tender texture and natural sweetness.
• Garlic: Minced to infuse that cozy, aromatic base flavor.
• Ground coriander and cumin: Warm spices that provide a subtle earthiness and depth.
• Tomato paste: Concentrated umami that brings everything together.
• Fresh mint: Chopped and folded in at just the right time for freshness—and saved extra for garnish!
• Frozen peas: Stirred in to add a sweet pop and vibrant color.
• Long-grain white rice: Rinsed to remove excess starch so your rice stays fluffy.
• Low-sodium chicken broth: The cooking liquid that infuses the rice and chicken with savory goodness.
• Fresh lemon juice: Squeezed on top at the end for a bright, citrusy finish.

Variations

I love that this Arroz con Pollo with Mint and Lemon Recipe is super adaptable. Over time, I’ve sprinkled in extras or swapped some ingredients based on what’s in my fridge or what my family’s mood is. Don’t be afraid to make it your own!

• Spice it up: When I’m craving a bit of heat, I add some chopped jalapeño or a pinch of smoked paprika—it adds a wonderful smoky kick.
• Greens upgrade: Sometimes I toss in fresh spinach or kale near the end to sneak in some greens without messing up the classic texture.
• Different proteins: If you don’t have chicken on hand, try turkey legs or even a mix of chicken and chorizo for a richer flavor.
• Make it vegan: Skip the chicken and broth, and use vegetable stock with chickpeas or tofu to keep it hearty.

How to Make Arroz con Pollo with Mint and Lemon Recipe

Step 1: Season and Brown Your Chicken

First things first, pat your chicken dry with paper towels—that’s key to getting a beautiful golden crust. Season generously with salt and black pepper on all sides. Heat your olive oil in a large skillet over medium-high heat, then add the chicken skin-side-down. This is where the magic happens: aim for 6 to 8 minutes per side until golden brown but not burnt. I usually do this in batches so the pan isn’t overcrowded; this helps keep the chicken crispy and flavorful. Once browned, set the chicken aside on a clean plate—you’ll finish cooking it with the rice later.

Step 2: Sauté the Vegetables and Build Flavor

Using the gorgeous chicken fat left in the pan (or add a splash more olive oil if you need), sauté the onion, red bell pepper, and carrot over medium heat until they’re soft and fragrant—about 8 to 10 minutes. This slow softening really builds the rich base flavor of your dish. Then, stir in garlic, ground coriander, ground cumin, tomato paste, and fresh mint. Cook everything together for another 1-2 minutes until your kitchen smells incredible and that tomato paste darkens slightly.

Step 3: Toast the Rice and Combine Ingredients

Now add your rinsed rice and frozen peas right into the skillet with your veggies and seasonings. Stir constantly for about a minute—this little toasting step brings out the nuttiness of the rice and prevents it from becoming mushy later. Then pour in your chicken broth, stirring to combine everything. Bring it to a simmer on high heat.

Step 4: Finish Cooking the Chicken and Rice Together

Carefully nestle the browned chicken pieces into the rice mixture, skin-side-up so it stays crisp, then cover the pan tightly with a lid. Lower the heat to low and let everything cook gently for about 25 minutes. This slow simmer allows the rice to absorb the broth and the chicken to cook through until tender and juicy. Don’t peek too often here; you want to keep all that steam trapped inside. Once time’s up, remove from heat and let it rest, still covered, for 5 to 10 minutes to finish the cooking process perfectly.

How to Serve Arroz con Pollo with Mint and Lemon Recipe

Garnishes

I like to finish mine with a generous sprinkle of fresh mint leaves and a good squeeze of fresh lemon juice right before serving. The lemon juice adds the perfect bright note that cuts through the richness of the chicken, while the mint adds a lovely herbal pop that makes each bite feel fresh and vibrant.

Side Dishes

This dish is hearty enough to stand on its own, but if I’m serving a crowd, I like to pair it with a crisp green salad or some roasted vegetables for contrast. A simple avocado and tomato salad dressed with lime is a personal favorite that complements the citrus notes from the lemon beautifully.

Creative Ways to Present

For special occasions, I’ve plated the Arroz con Pollo in individual shallow bowls, topped with a sprig of mint and a thin lemon wheel for a pretty pop of color. Sometimes I also add a drizzle of garlic-infused olive oil over the top for a glossy finish and extra flavor. It’s always a hit when I do this—it looks restaurant-quality but takes hardly any extra effort.

Make Ahead and Storage

Storing Leftovers

I usually let the leftovers cool to room temperature, then transfer them to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, so it’s one of those dishes that tastes even better the next day—bonus!

Freezing

Freezing Arroz con Pollo with Mint and Lemon Recipe works pretty well, especially if you want to meal prep. Just flash cool the dish, portion it into freezer-safe containers, and freeze for up to 3 months. When freezing, I recommend holding off on the fresh lemon juice and mint garnish until you’re ready to serve for the freshest taste.

Reheating

To reheat, I add a splash of chicken broth or water to the dish and cover it loosely—either in the microwave or on the stove over low heat—to keep the rice moist and prevent it from drying out. Add fresh lemon juice and mint after reheating to revive those bright flavors.

FAQs

Final Thoughts

This Arroz con Pollo with Mint and Lemon Recipe really holds a special place in my kitchen—it’s one of those wonderful dishes that feels like a hug in a bowl but with a fresh, vibrant twist. I’ve learned that the secret is balancing patience with a splash of zest from fresh lemon and mint. I can’t recommend it enough if you want to serve something wholesome, colorful, and downright delicious without spending hours cooking. Give it a try, and I’m pretty sure it’ll become a regular in your rotation, just like it did for me. Bon appétit!

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