Arroz Con Pollo Recipe
Grilled chicken and rice topped with cheese dip.
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Ingredients
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Chicken Marinade
Rice and Vegetables
Cheese Dip
Method
Marinating Chicken
- 1
- 2
Marinate Chicken
Coat the chicken thighs in the marinade, ensuring they are well covered. Cover and refrigerate for at least 30 minutes, or preferably overnight for better flavor.
Cooking Rice and Chicken
- 3
Sauté Vegetables
In a large skillet or pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until they are softened, about 5 minutes.
- 4
Cook Chicken
Add the marinated chicken thighs to the skillet with the vegetables. Cook for about 5-7 minutes on each side, until the chicken is browned and cooked through.
- 5
Add Rice and Broth
Stir in the long-grain rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and has absorbed the liquid.
- 6
Add Peas
In the last 5 minutes of cooking, stir in the peas. Cover and allow them to heat through.
Making Cheese Dip
- 7
Prepare Cheese Mixture
In a saucepan over low heat, combine the cream cheese, shredded cheddar cheese, and milk. Stir continuously until melted and smooth.
- 8
Add Jalapeño and Salt
Stir in the chopped jalapeño and salt. Mix well and keep warm until ready to serve.
Serving
- 9
Plate the Dish
Serve the cooked rice and chicken on a plate, and generously drizzle the warm cheese dip over the top.
- 10
Garnish (optional)
You can garnish with fresh cilantro or lime wedges for added flavor.