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Arroz con Pollo (ACP) with Queso
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Arroz con Pollo (ACP) with Queso

1 hServes 6Nutri-Score D€€
from @dollartreedinners4 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • Mexican restaurant-style rice (prepared batch, cooked)Grains1 piece
  • boneless skinless chicken thighs (thinly sliced)Meat900 g
  • oilPantry30 ml
  • waterOther30 ml
  • chili powderSpices4 g
  • ground cuminSpices4 g
  • garlic powderSpices3 g
  • paprikaSpices1 g
  • dried oreganoSpices1 g
  • kosher saltSpices3 g
  • ground black pepperSpices1 g
  • white American cheese (from the deli counter)Dairy680 g
  • pepper jack cheeseDairy225 g
  • milkDairy480 ml

per serving

Nutrition

790kcal

Carbs
43 g
Proteins
42 g
Fat
50 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl
  • Stovetop

step by step

Method

  1. Prepare the Mexican rice

    • Cook the Mexican restaurant-style rice following your favorite recipe.
    • Keep it warm until serving.
    Step 1

  2. Make the fajita seasoning

    • Combine the chili powder, ground cumin, garlic powder, paprika, dried oregano, kosher salt and ground black pepper.
    Step 2

  3. Season the chicken

    • Thinly slice the chicken thighs.
    • Toss them with the oil, water and fajita seasoning until evenly coated.
    Step 3

  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.
    Step 4

  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.
    Step 5

  6. Assemble and serve

    • Start with a generous bed of Mexican rice.
    • Pile on the chicken and smother everything in the queso.
    Step 6
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