Arroz Con Pollo Recipe

Marinate

Pat chicken dry with paper towels. Season lightly with 1 tsp kosher salt and 1/2 tsp black pepper (from the chicken section amounts). Place chicken in a bowl and pour buttermilk over it to coat. Refrigerate 30–60 minutes to tenderize and help coating adhere.

Dredge

Combine flour, cornstarch, smoked paprika, garlic powder, onion powder, cumin, oregano, 1 tsp kosher salt and remaining 1/2 tsp black pepper in a shallow dish. Remove chicken from buttermilk, shake off excess, and dredge thoroughly in the flour mixture, pressing to adhere. Set on a wire rack and let rest 10 minutes to set the crust.

Fry

In a deep skillet or Dutch oven, heat 2 cups vegetable oil to 325–350°F (use thermometer). Fry chicken in batches skin-side down for 12–15 minutes, turning once, until golden brown and internal temperature reaches 165°F. Drain on a wire rack over a sheet pan and rest 5 minutes before serving.

Rinse rice under cold water until water runs clear to remove excess starch; drain well.

In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add drained rice and stir to coat with butter for 1 minute.

Add chicken broth and 1 tsp kosher salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes.

Fluff rice with a fork. Stir in chopped cilantro, lime juice, and lime zest. Taste and adjust salt. Keep warm until plating.

While chicken rests, heat 2 tbs olive oil in a large skillet over medium-high heat. Add sliced peppers and onions in an even layer. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Cook, stirring occasionally, 6–8 minutes until softened and lightly charred at edges. Reduce heat if they brown too quickly. Remove from heat and hold warm.

In a small saucepan over low heat, combine milk and cream cheese. Stir until cream cheese melts and mixture is smooth.

Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Stir slurry into warming milk. Add shredded cheeses a handful at a time, stirring until melted and smooth. Keep over very low heat to avoid separation.

Season with garlic powder, 1/2 tsp salt and 1/2 tbs lime juice. Taste and adjust seasoning. If too thick, thin with a splash of milk; if too thin, cook gently a minute more.

Heat 1/2 cup vegetable oil in a small skillet over medium-high heat until shimmering. Pat jalapeños dry, then fry whole (stem on) 1–2 minutes per side until blistered and slightly charred. Remove to paper towel and sprinkle with 1/4 tsp kosher salt.

Reserve cilantro leaves and lime wedges for garnish.

Warm tortillas: wrap tortillas in a damp towel and heat in a 350°F oven for 8–10 minutes or heat individually in a dry skillet 20–30 seconds per side until pliable.

Spoon a portion of cilantro-lime rice onto each plate (about 3/4 cup per serving). Top rice with a piece of fried chicken. Arrange sautéed peppers and onions alongside and drizzle 2–3 tbs warm white queso over chicken and rice.

Place a whole fried jalapeño on the plate. Garnish with cilantro leaves and a lime wedge. Serve with 1–2 warm tortillas per person to make tacos or eat family-style.