Arroz Con Pollo (ACP). Whenever I’m craving some Mexican flavors, this is the dish that steals the show for me about 95% of the time. But you know what? Ever since I perfected this recipe, I find myself opting to cook it at home rather than going out to eat. Oh, and let me not forget to mention, my enchiladas are also absolutely divine!
Trust me when I say that once you give this recipe a go, you’ll see exactly why I’ve become so hooked on it. Nowadays, it feels like many restaurants have lost their touch and are serving up lackluster and haphazard dishes. But fear not, because nothing can beat the joy of a lovingly prepared home-cooked meal!
Now, let’s get into the nitty-gritty of this recipe. I want to make sure you have all the details you need, so I’ll be providing clear and easy-to-follow instructions.
|Prep Time: 30 minutes||Cook Time: 2 hours|
|Total Time: 2 hours 30 minutes||Servings: 4 people|
- 5 pounds of chicken quarters
- 1 green bell pepper diced
- 1 sweet onion chopped
- 1/2 cup all-purpose flour
- 1 tbsp Sazón
- 1 tsp garlic powder
- sea salt/black pepper to taste
- 2 1/4 cups chicken broth
- 2 cups white long-grain rice
- 1 can Rotel 10 ounces
- 2 tbsp Paprika
- 2 tbsp Sazón
- 16 ounces half-and-half or heavy cream
- 4 ounces diced green chiles
- 1 tbsp butter
- 2 cups shredded cheese white cheese or your choice
- Start out by hooking that chicken up. I cooked about 5 pounds of chicken thighs in my Dutch oven at 350° for an hour.
- While that is cooking, go ahead and chop up green bell pepper and 1 sweet onion. Then sauté them in a cast iron skillet drizzled with a little olive oil until tender. When they’re done, place them in a sealed container until later.
- When the chicken is all done, go ahead and shred it up nicely. Make sure you don’t have any bones in there. Place that in a sealed bowl for later also.
- Go ahead and mix the Spanish rice ingredients, bring to a light boil, then reduce heat and simmer covered for 15 minutes. When it’s done, fluff it with a fork and leave it set to the side covered.
- In a medium sauce pot mix 16 ounces of half and half (or heavy cream), 4 ounces of diced green chiles, 1 tbsp of butter, and 2 cups of shredded cheese. I use an Italian four-cheese blend. It really comes down to your taste, but I like to use white cheese.
- Mix everything together over medium-low heat. You wanna take your time with this so it doesn’t burn the bottom. It should slowly melt down. Whisk it occasionally to keep everything mixed as it melts. When everything is melted and smooth, turn off the heat and leave it covered on the burner to keep warm. Whisk again before serving.
- Now it’s time to crisp up that chicken. Preheat a cast iron skillet over medium heat and drizzle a little olive oil in there. In a bowl, mix together 1/2 cup all-purpose flour, 1 tbsp of Sazón, 1 tsp garlic powder, and a little sea salt and cracked black pepper.
- When your skillet is heated up, toss your chicken in the flour mixture until evenly coated and placed in your skillet. Don’t be scared to add a little olive oil as needed to keep your chicken from drying out. Cook until everything is nicely crisped.
- Now all you gotta do is assemble your plate, and enjoy this amazing ACP!!!