Name: Luna | Modern Mexicans Arroz Con Pollo Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count large flour tortillas; 2 cups cooked chicken, shredded (see chicken filling section) or choice of meat; 1 cups shredded Monterey Jack or cheddar cheese; 1 tbs sour cream; 1 cups vegetable oil (for shallow frying); 1 cups shredded lettuce; 1 cups refried or whole pinto/black beans, warmed; 3 tbs pico de gallo; 1 lb boneless skinless chicken thighs or breasts; 1 tbs olive oil; 1 count onion, finely chopped; 2 tsp garlic, minced; 1 tsp cumin; 1 tsp smoked paprika or regular paprika; 1 tsp salt; 0.5 tsp black pepper; 0.5 cups tomato sauce (or canned crushed tomatoes); 0.25 cups chicken broth; 2 tbs fresh cilantro, chopped; 1 cups long grain rice (white or brown); 1 tbs vegetable oil; 1 count small tomato, blended or 2 tbs tomato sauce; 2 cups chicken or vegetable broth; 0.25 count onion, finely diced (optional, for rice); 0.5 tsp salt; 0.5 cups frozen peas and carrots (optional); 2 count ripe tomatoes, finely diced; 0.25 count white onion, finely diced; 2 tbs fresh cilantro, chopped; 0.5 count jalapeño, seeded and minced

Method

Chicken filling (Arroz con Pollo style)

Season and brown chicken

Pat the chicken dry and season with 0.5 tsp salt, 0.25 tsp pepper, 1 tsp cumin and 1 tsp paprika. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken and brown 3–4 minutes per side until golden (it will finish cooking later). Remove chicken and set aside.

Sauté aromatics

In the same skillet over medium heat, add the chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Simmer to finish

Add 1/2 cup tomato sauce and 1/4 cup chicken broth to the skillet, scrape up browned bits. Return the browned chicken to the pan, reduce heat to low, cover and simmer 10–12 minutes (longer for thicker cuts) until chicken is cooked through and the sauce is slightly thickened.

Shred and finish

Remove chicken to a cutting board, shred with two forks. Stir shredded chicken back into the sauce, adjust seasoning with remaining 1/2 tsp salt if needed, and stir in 2 tablespoons chopped cilantro. Keep warm until assembly.

Golden rice (Mexican/brown style)

Rinse 1 cup rice under cold water until water runs mostly clear. Drain well.

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add 1/4 diced onion (if using) and sauté 1–2 minutes until softened. Add the drained rice and toast, stirring, 2–3 minutes until grains are slightly translucent and fragrant.

If using a fresh tomato, blend the tomato into a smooth puree (or use 2 tablespoons tomato sauce). Add the tomato puree to the rice and stir 30 seconds. Pour in 2 cups chicken or vegetable broth and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover and simmer 15–20 minutes for white rice (30–40 minutes for brown rice) until liquid is absorbed and rice is tender.

Remove from heat, fluff with a fork and stir in 1/2 cup frozen peas and carrots (optional). Cover and let rest 5 minutes before serving.

Pico de gallo

Combine 2 diced tomatoes, 1/4 diced white onion, 2 tablespoons chopped cilantro, 1/2 minced jalapeño, 1 tablespoon lime juice and 1/4 teaspoon salt in a bowl. Mix and let rest 10 minutes to meld flavors. Taste and adjust salt or lime as desired.

Fried cheese cream sauce (fajita-style crema)

In a small bowl, mix 1/2 cup crema or sour cream with 1/4 cup finely shredded mild cheese, 1/2 tablespoon lime juice, 1/2 teaspoon minced chipotle (optional) and 1/4 teaspoon salt until smooth. If you prefer a warm sauce, gently heat the mixture in a small saucepan over low heat, stirring, just until cheese is melted and sauce is warm — do not boil.

Chimichanga assembly and frying

Assemble filling

On a clean work surface, lay one large flour tortilla flat. In the center place about 1/2 cup warm golden rice, 1/2 cup shredded chicken filling, 1/4 cup warmed beans, 2 tablespoons shredded cheese and 1 teaspoon sour cream. Leave about 1–2 inches clear around edges.

Fold into chimichanga

Fold the sides over the filling, then fold the bottom up and roll tightly to form a sealed burrito shape. Ensure edges are tucked to minimize leakage. Repeat for remaining tortillas.

Fry until golden

Pour about 1 cup vegetable oil into a heavy skillet to create a 1/4–1/2 inch layer (enough for shallow frying). Heat oil over medium-high until shimmering (about 350°F / 175°C) but not smoking. Fry chimichangas seam side down first for 2–3 minutes until golden, then carefully flip and fry the other side 1–2 minutes until evenly golden and crisp. Use tongs to transfer to a paper towel-lined plate to drain. (Alternatively, brush with oil and bake at 425°F / 220°C for 12–15 minutes per side.)

Plate and garnish

Place a fried chimichanga on each plate. Top or serve alongside with shredded lettuce, a scoop of golden rice, a spoonful of beans, 1–2 tablespoons pico de gallo and 1–2 tablespoons fried cheese cream sauce drizzled over or served on the side. Garnish with extra cilantro and lime wedges if desired.