Grilled Arroz Con Pollo Recipe
topped [ ACP with) queso. Served on a bed of sour cream, & rice with tortillas.
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Ingredients
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Chicken & Marinade
Arroz (Rice)
Toppings & Accompaniments
Method
Chicken & Marinade
Marinate the chicken
In a large bowl, combine olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken thighs and massage the marinade into the meat. Cover and refrigerate for at least 30 minutes and up to 4 hours.
Preheat the grill
About 20 minutes before cooking, preheat a grill to medium-high (about 400°F / 200°C). Oil the grates lightly to prevent sticking.
Grill the chicken
Remove chicken from marinade and shake off excess. Grill skin-side down first for 6–8 minutes until deep grill marks form, then flip and continue grilling 6–10 more minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Let rest 5 minutes before serving. Keep warm.
Arroz (Rice)
Sauté aromatics & toast rice
While the chicken marinates or rests, heat vegetable oil in a large skillet or wide saucepan over medium heat. Add the chopped onion and diced green pepper and sauté until softened, about 4–5 minutes. Add the minced garlic and cook 30 seconds more. Stir in the rinsed rice and cook, stirring frequently, for 2–3 minutes until some grains start to look translucent and slightly toasted.
Simmer the rice
Stir in the tomato sauce, ground cumin, and salt. Pour in the chicken stock and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer for 15–18 minutes without lifting the lid, until liquid is absorbed and rice is tender.
Assembly & Toppings
Prepare the sour cream bed
Spread about 2 tablespoons of sour cream on each serving plate to form a small bed for the rice and chicken. If desired, thin the sour cream with 1–2 teaspoons of lime juice for a tangy drizzle consistency.
Plate the arroz con pollo
Spoon a generous portion (about 1 cup) of the prepared rice onto the sour cream bed. Place one grilled chicken thigh on top (or slice chicken and arrange over the rice).
Add queso and garnishes
Top the hot chicken and rice with crumbled queso fresco or shredded Monterey Jack (about 2 tablespoons per plate) so it softens and melts slightly from the heat. Garnish with fresh cilantro leaves, a few pickled jalapeños if using, and a lime wedge on the side.
Serve with tortillas
Warm the tortillas and serve them alongside the plated arroz con pollo for tearing and wrapping bites. Offer extra sour cream, queso, and lime wedges at the table.