Arroz Con Pollo Recipe

Marinate

Pat chicken or steak dry with paper towels. In a bowl combine 2 tbs olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1.25 tsp salt, 1/2 tsp black pepper and juice of 1 lime. Rub marinade evenly over the meat, cover and refrigerate for at least 30 minutes and up to 4 hours.

Grill / Sear

Preheat a grill or heavy skillet to medium-high (about 400°F / 200°C). Brush grill or skillet lightly with oil. For chicken thighs: grill 6–8 minutes per side (internal temp 165°F/74°C). For skirt steak: sear 3–5 minutes per side for medium-rare (adjust to preference). Remove meat and let rest 5–7 minutes before slicing thinly across the grain. Keep warm while you prepare sauce and rice.

Toast Rice

Rinse rice under cold water until water runs clear; drain. In a medium saucepan heat 2 tbs vegetable oil over medium heat. Add the drained rice and cook, stirring frequently, until grains are pale golden and fragrant, about 4–5 minutes.

Sauté Aromatics

Add the chopped onion and minced garlic to the rice and cook 2–3 minutes until the onion softens and becomes translucent.

Simmer Rice

Stir in 1/2 cup tomato sauce, 2.75 cups chicken stock, 1/2 tsp cumin, 1/2 tsp oregano and 1 tsp salt. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer for 15 minutes. After 15 minutes, stir in 1/2 cup frozen peas and carrots (if using), recover and cook another 5 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in chopped cilantro.

Make Roux

In a small saucepan melt 2 tbs butter over medium heat. Whisk in 2 tbs flour and cook, whisking constantly, for 1–2 minutes to remove raw flour taste but do not let it brown.

Finish Sauce

Gradually whisk in 1 cup whole milk and 1/2 cup half-and-half, smoothing lumps. Bring to a gentle simmer, whisking, until thickened, about 3–4 minutes. Reduce heat to low and stir in 1.5 cups shredded Oaxaca or Monterey Jack, 2 oz softened cream cheese, 1/2 tsp black pepper, 1/2 tsp salt and a pinch (1/8 tsp) nutmeg if using. Stir until smooth and creamy. Keep the sauce warm on the lowest heat, stirring occasionally. If too thick, thin with up to 2 tbs additional milk.

Assemble Protein with Sauce

Place sliced grilled chicken or steak on a baking sheet or oven-safe skillet. Spoon cheese sauce evenly over meat to coat. Optionally place under a broiler for 1–2 minutes to lightly brown the cheese—watch closely to avoid burning. Remove from oven and let rest 1–2 minutes.

Portion the Mexican rice onto plates alongside the sauced chicken or steak. Garnish rice with additional chopped cilantro and serve with lime wedges and pickled jalapeños or salsa on the side. Squeeze lime over the meat before eating.