This is one of my favorite dishes ever! Whenever I hit up a Mexican spot, this is my choice 95% of the time. But since I’ve perfected this recipe, I really have no reason to eat out like that anymore. My enchiladas are fire too.
Once you try this, I’m sure you will agree. A lot of restaurants have just gotten lazy and sloppy with their dishes these days. Nothing beats home cooked anyway!
This will be pretty detailed and easy to follow.
Start out by hooking that chicken up. I cooked about 5 pounds of chicken thighs in my Dutch oven at 350° for an hour. Here is more detailed instruction on cooking the chicken.
While that is cooking, go ahead and chop up a 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.
The Spanish Rice
I did another detailed post on the Spanish rice, so I will link you there. For this recipe you wanna double it and make 2 cups of rice though. You’ll need chicken broth. But when you double it only go with about 2 1/4 cups broth total (don’t double the liquid quantity). If you wanna go the extra mile I have an awesome recipe for homemade chicken bone broth you can make from the drippings left in your Dutch oven. Otherwise you can simply use bouillon cubes or store bought chicken broth.
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.
The Queso
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.
The Chicken
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 tspn garlic powder, and a little sea salt and cracked black pepper.
When your skillet is heated up, toss your chicken in the flour mix until evenly coated and place in your skillet. Don’t be scared to add a little olive oil as need to keep your chicken from drying out. Cook until everything is nicely crisped.
Put It All Together
Now all you gotta do is assemble your plate, and enjoy this amazing ACP!!!
Arroz Con Pollo (ACP)
Ingredients
- 5 pounds chicken quarters
- 1 green bell pepper diced
- 1 sweet onion chopped
Chicken breading
- 1/2 cup all purpose flour
- 1 tbsp Sazón
- 1 tspn garlic powder
- sea salt/black pepper to taste
Spanish Rice
- 2 1/4 cups chicken broth
- 2 cups white long grain rice
- 1 can Rotel 10 ounces
- 2 tbsp Paprika
- 2 tbsp Sazón
Queso
- 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
Instructions
- 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 a 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 tspn garlic powder, and a little sea salt and cracked black pepper.
- When your skillet is heated up, toss your chicken in the flour mix until evenly coated and place in your skillet. Don't be scared to add a little olive oil as need 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!!!