Arroz Con Pollo (CNPP) - $6.36 a serving

Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 3 pantry staples excluded. 2 matches are flagged for you to check rather than silently swapped. Prices change without notice - this is what we paid attention to on that date, not a quote.

chicken bouillon drives this basket at $5.99, 24% of the total. The next biggest lines are chicken thighs ($5.98) and ground cumin ($3.49). $4.82 of the basket - 19% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.

• Tyson® All Natural Fresh Chicken Thighs · about 227 g left, $1.50 of value
• Kroger® Enriched Long Grain White Rice · about 722 g left, $1.42 of value
• Kroger® Whole Garlic Bulbs · about 2 left, $1.00 of value
• Jumbo Yellow Onions · about 344 g left, $0.90 of value

This stewed chicken and rice dish comes together with tomatoes and traditional seasonings. This one-pan meal is an all-time favorite.

• 1 cup long-grain white rice (uncooked)
• 4 unknown 6-ounce chicken thighs (bone-in, skin removed)
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1 unknown yellow onion (peeled and chopped)
• 1 unknown bell pepper (cored, seeded, and chopped)
• 3 unknown garlic cloves (peeled and minced)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 can 14.5 ounce low-sodium diced tomatoes (including liquid)
• 2 cups water
• 1 unknown cube chicken bouillon

1. To prepare the rice:
2. Cook as directed on the package. To prepare the chicken:
3. To trim the chicken, lay the chicken thighs on the cutting board, skin side up. Push the chicken down a bit so the excess fat is on the cutting board (the excess is the part that isn’t right on top of the chicken). Now, using kitchen scissors or a sharp knife, cut off and throw away the excess fat. Pat the chicken dry with paper towels, then throw the towels away.
4. Place the skillet over medium high heat and when it is hot, add the chicken thighs, skin side down and cook until browned, about 5 minutes on each side.
5. Turn the heat off, carefully remove the chicken from the skillet and transfer to the plate. Pour off all but 1 tablespoon fat.
6. Reheat the skillet over low heat and add the onion, pepper, garlic, cumin, and oregano and cook until the onion is softened, about 10 minutes.
7. Add the cooked rice and tomatoes and stir well.
8. Add the water and bouillon cube and bring to a boil over high heat. Add the chicken, skin side down, turn the heat down to low and cover.
9. Cook for 20 minutes and then carefully flip the chicken, so that the skin side is up.
10. Cover and cook for an additional 20 minutes. Serve right away.

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