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Sep 21, 2021

Are you craving comfort foods? We are too! This time of year makes us want warm and delicious meals! Our friends at Mazola Corn Oil teamed up with Chef Ana Q to create a recipe that is a new take on a true Hispanic comfort food classic and what better time to feature this recipe than during Hispanic Heritage Month?! Tag us on Instagram @ctown_official when you recreate this dish!

See the Spanish version of the video here.


  • 1/4 cup Mazola Corn Oil

  • 1 whole chicken, cut into 8 pieces

  • Salt + Pepper

  • 3 garlic cloves, minced

  • 1 large onion, chopped

  • 1 medium green bell pepper, chopped

  • 1 (8 oz.) can tomato sauce

  • 2-3 teaspoons annatto seasoning mix

  • 1 bay leaf

  • 1 cup cooking wine or 12 oz. beer

  • 2 cups long-grain converted rice

  • 6 cups chicken stock

  • 1 (8.5 oz.) can peas, do not drain

  • 1 (8.5 oz.) can roasted red peppers

  • Lime wedges, for garnish

  • Plantain chips, for garnish


  • Preheat oven to 325 degrees.
  • Add Mazola Corn Oil into a pot set to medium-high heat.
  • Liberally season chicken with salt and pepper, then add to pot with the skin-side down; sear until golden brown.
  • Remove chicken from pot; add bell peppers, onions and garlic to pot and let simmer for 3-5 minutes.
  • Lower heat to medium; add tomato sauce and let cook for 3-5 minutes.
  • Add annatto seasoning and chicken stock and raise heat to high.
  • Add chicken thighs back to pot along with cooking wine and bay leaf; allow to boil.
  • Cover the pot and reduce heat to medium-low and simmer for 30 minutes.
  • Add rice, canned peas and the canned pea juice to the pot. Stir and cover pot.
  • Transfer pot to oven and cook for 20 minutes.
  • Plate arroz con pollo, garnish with peas, lime wedges and plantain chips.


Buen provecho!

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