Arroz Con Pollo [ Acp ] Recipe

Marinate the chicken

In a large bowl, whisk together 2 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tsp cumin, 1 tsp paprika, 1 tsp oregano, 1.5 tsp salt and 1/2 tsp black pepper. Add the chicken pieces and turn to coat thoroughly. Cover and refrigerate at least 30 minutes, up to 4 hours.

Grill or pan-sear the chicken

Preheat a grill or grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates or pan. Remove chicken from marinade and let excess drip off. Grill 6–8 minutes per side for bone-in thighs (or 5–7 minutes per side for breasts), until internal temperature reaches 165°F (74°C). Transfer to a plate and tent loosely with foil to rest 5 minutes.

Make the queso

While chicken rests, place 8 oz cubed white American cheese and 1/2 cup milk in a small saucepan over low heat. Stir constantly until cheese melts and mixture is smooth, about 5–7 minutes. Stir in optional chopped jalapeño and 1/4 tsp salt. Keep warm on very low heat (or set in a warm water bath) until ready to top chicken.

Top the chicken

Place grilled chicken on a baking sheet or ovenproof dish and spoon warm queso over each piece to coat. If you prefer the queso to set slightly, place under a hot broiler for 1–2 minutes until edges bubble (watch closely).

Toast the rice

Heat 2 tbs vegetable oil in a medium saucepan over medium heat. Add 1/2 cup chopped onion and 1 tsp minced garlic; sauté until softened, about 2–3 minutes. Add 1.5 cups rinsed rice and cook, stirring frequently, until edges of rice become translucent and lightly toasted, about 2–3 minutes.

Simmer the rice

Stir in 1/2 cup tomato sauce, 2.5 cups chicken broth, 1/2 tsp cumin and 1 tsp salt. Bring to a simmer, then lower heat to maintain a gentle simmer. Cover and cook undisturbed for 15 minutes. After 15 minutes, stir in 3/4 cup frozen peas and carrots, recover and cook another 5 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Warm tortillas and prepare garnishes

Warm tortillas in a dry skillet over medium heat about 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Arrange shredded lettuce, pico de gallo, sour cream, cilantro and lime wedges for plating.

Assemble each plate

Divide the cooked rice evenly among 4 plates (about 3/4 cup rice per serving). Place one grilled, queso-topped chicken piece on each bed of rice. Add 1/2 cup shredded lettuce alongside each portion, spoon about 3 tbsp pico de gallo over or beside the lettuce, and add roughly 2 tbsp sour cream. Garnish with chopped cilantro and a lime wedge. Serve 1–2 warm tortillas per person on the side. Offer hot sauce if desired.

Taste rice and chicken; adjust salt or lime as needed. Serve immediately while chicken and queso are warm.