Arroz Con Pollo
Blackened chicken over a bed of fluffy Mexican chicken smothered in queso.
Ingredients
Chicken
- 5-6 Boneless Skinless Chicken Breasts
- 3 tsp garlic powder
- 3 tsp onion powder
- 3 tsp cumin
- 3 tsp kosher salt
- 2 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 white american cheese from the deli
- 8 oz pepper jack freshly grated
- 4 oz canned green chiles
- 1/2 tsp salt
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, white Amercian cheese, shredded pepper jack cheese, salt and canned green chiles to a crockpot set on low. Cook for 2 hours stirring periodically. You can also do this over low medium heat on the stovetop.
- 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. The rice can be made a day in advance and gets better with time. Highly recommend doing this either the day before or in the morning.
- 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 until internal temperature reaches 165 degrees.
- Let rest for 10 minutes before slicing and serving over a bed of the Mexican rice.
- Ladle queso over the chicken and serve.
Tried this recipe?Let us know how it was!