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Arroz Con Pollo

Blackened chicken over a bed of fluffy Mexican chicken smothered in queso.
5 from 2 votes
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Course Main Course

Ingredients
  

Chicken

  • 5-6  Boneless Skinless Chicken Breasts
  • 3 tsp garlic powder
  • 3 tsp onion powder
  • 3 tsp cumin
  • 3 tsp kosher salt
  • 3 tsp ancho chili powder
  • 1 1/2 tsp black pepper
  • 1 1/2 tsp paprika
  • Olive or neutral oil for cooking

Queso

  • 18 oz Evaporated Milk
  • 1 lb Velveeta Queso Blanco
  • 8 oz Shredded Monterey Jack (or Pepper Jack)
  • 1 Jalapeño diced and sauteed
  • 1/2 Can Original Rotel

Mexican Rice

  • 1 yellow onion diced
  • 4 cloves of garlic minced
  • 3 c Minute Rice
  • 2 1/2 c chicken stock
  • 1/2 c tomato sauce
  • 1 tbsp Better than Bullion chicken base
  • 1 tsp salt

Instructions
 

  • Start the queso first. Add evaporated milk, Velveeta queso blanco, shredded cheese, a sauteed jalapeno and rotel to a crockpot set on low. Cook for 90 minutes stirring periodically.
  • For the rice, cook one diced onion just under medium heat for 10 minutes. Add garlic and cook 2 minutes more.
  • Add chicken stock, tomato sauce, Better than Bullion and salt. Stir and bring to a boil.
  • Add Minute Rice. Stir. Cover and remove from the heat.
  • Allow to cook with the lid on for 20 minutes. Fluff once done.
  • Combine garlic powder, onion powder, cumin, ancho chili powder, salt, pepper and paprika. Set aside.
  • Trim and pound chicken breasts so they're even in thickness on both sides. Towel dry.
  • Cover on both sides with all the seasoning.
  • Cook in a preheated pan coated in light olive oil just under medium heat. Cook 7-8 minutes per side based on thickness.
  • Let rest for 10 minutes before slicing and serving over a bed of the Mexican rice.
  • Ladle queso over the chicken and serve.

Video

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