Plat
Arroz con Pollo (ACP) with Queso
1 hPour 6Nutri-Score D€€
D
1 h
1 hArroz con Pollo (ACP) with Queso
recette de
Dollar Tree Dinners
@dollartreedinners
4 recettes
4 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
Mexican restaurant-style rice (prepared batch, cooked)Céréales1 morceau
boneless skinless chicken thighs (thinly sliced)Viandes900 g
oilÉpicerie30 ml
waterAutres30 ml
chili powderÉpices4 g
ground cuminÉpices4 g
garlic powderÉpices3 g
paprikaÉpices1 g- dried oreganoÉpices1 g
- kosher saltÉpices3 g
ground black pepperÉpices1 g
white American cheese (from the deli counter)Produits laitiers680 g- pepper jack cheeseProduits laitiers225 g
milkProduits laitiers480 ml
par portion
Nutrition
790kcal
- Glucides
- 43 g
- Protéines
- 42 g
- Lipides
- 50 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Saladier
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Prepare the Mexican rice
- Cook the Mexican restaurant-style rice following your favorite recipe.
- Keep it warm until serving.
- Étape 2
Make the fajita seasoning
- Combine the chili powder, ground cumin, garlic powder, paprika, dried oregano, kosher salt and ground black pepper.
- Étape 3
Season the chicken
- Thinly slice the chicken thighs.
- Toss them with the oil, water and fajita seasoning until evenly coated.
- Étape 4
Sear the chicken
- Cook the chicken in small batches over high heat until cooked through with browned, slightly crispy edges.
- Avoid overcrowding the pan so the chicken sears instead of steaming.
- Étape 5
Melt the queso
- Combine the white American cheese, pepper jack cheese and milk in a saucepan over low heat.
- Stir frequently and melt everything together slowly until completely smooth and creamy.
- Étape 6
Assemble and serve
- Start with a generous bed of Mexican rice.
- Pile on the chicken and smother everything in the queso.
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