Too many Arroz Con Pollo recipes are kind of boring: savory chicken nestled on savory rice. Where’s the freshness? Where are the veggies? Where’s the zing?

So I added my current favorite quick-and-easy salsa on top, and I will never go back! The freshness of the tomatoes, corn, lime juice, and cilantro add the perfect balance and acidity to the warm spices of the chicken and rice. It’s what this comfort dish has been missing all along!

Arroz Con Pollo with Tomato Corn Salsa

Tomato Corn Salsa
(Original recipe: Don’t Go Bacon My Heart)

3 roma tomatoes, diced
3.5 oz sweet corn
OPTIONAL: 1 large fresh jalapeno, diced
1/2 medium red onion, finely diced
1/2 small bunch of cilantro, chopped
1 lime, juice only
1/2 TBSP extra virgin olive oil
1/4 tsp salt
1/4 tsp cumin
1/8 tsp black pepper

Combine all of the salsa ingredients in a large mixing bowl. Leave at room temperature while making the rest of the meal.

Chicken (Pollo)
(Original recipe: Brian Lagerstrom)

6 bone-in, skin-on chicken thighs
1 TBSP olive oil
2 tsp coarse salt
1 tsp black pepper
1 tsp paprika
1 tsp ground cumin
1 tsp turmeric
1/2 TBSP onion powder
1 tsp garlic powder

Mix together salt, pepper, paprika, cumin, turmeric, onion powder, and garlic powder. Set aside half the spice mixture.
Toss the chicken thighs in the oil and one half of the spices.
Place the thighs on a sheet tray sprayed with olive oil, and roast at 425F for 30-35 minutes, or until internal temperature is 165F and the skin is crispy.

Rice (Arroz)
(Original recipe: Brian Lagerstrom)

1 C rice of your choice (basmati or jasmine recommended)
Reserved spice mixture from above step
3/4 C chunky salsa
2 C chicken stock
1 C frozen peas
Small handful fresh cilantro, chopped
Crumbled queso fresco for garnish

In large, oven-safe pot, add olive oil, then sauté rice for 3-4 minutes, or until translucent.
Add spice mixture, and fry for another minute.
Stir in salsa. Cook for 1 minute, or until cooked down.
Add chicken stock and bring to simmer.
Add peas, cover with lid, and bake in the oven with the chicken for 15 minutes.
Remove from oven & rest, lid-on, for 5-10 mins.
Fold chopped cilantro into rice when ready to serve

To serve, spoon the rice in the center of the plate, top the rice with the chicken, and spoon the fresh salsa over the whole dish. Sprinkle with crumbled queso fresco. (It’s also delicious to fold the fresh salsa into the rice!)