Arroz Con Pollo
Made this last night for a nice comfort food meal with what I had left in the fridge! Definitely many variations you can make on this, but the concept is simple and easy to use.
Ingredients
- Butter
- Chicken Breast
- Chiles de Arbol
- Cilantro
- Cotija Cheese
- Crema
- Cumin
- Flour
- Garlic
- Hatch Chilis
- Jasmine Rice
- Milk
- Olive oil
- Paprika
- Pepper
- Salt
- Thyme
- Tomato paste
- Water
Instructions
- Cut up the chicken breast into smaller sized pieces (enough for a couple bites). I did 2 chicken breast for mine
- In a bowl, mix flour, cumin, paprika, salt and pepper. Dredge all the chicken in the flour mix
- Fry chicken in a pan roughly 3-4 min a side until showing a nice brown color on medium high heat with olive oil
- Remove and set chicken aside and put washed rice directly into the ban. Allow the rice to begin to brown. Add minced garlic and let brown another 4 minutes or so
- Add a mixture of tomato paste, thyme, and water to equal just over double the amount of rice. Place the chicken back in the pan on top of the rice, then pour the liquid mixture on top. Cover and bring to a simmer, letting the rice cook until done and chicken over 165 degrees
- In a separate pan, melt butter with cotija cheese and hatch chilis together until a consistent sauce begins to form. Pour in some milk to help thin it out
- When the chicken and rice is done cooking, pour the cheese sauce on top and let melt onto the chicken and rice another minute or two
- Serve as is and top with cilantro and crema. Enjoy!
