Achiote Arroz Con Pollo

Chef Justin O'Neill | Off the Line
Servings

2-4

Cook Time

45 minutes

Cuisine

Latin/South American

Category

Main Course

Achiote Arroz Con Pollo

Ingredients

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    • 1½ cups long-grain white rice

    • 1 cup Mexican beer, used Modelo
    • 2 cups chicken stock
    • 2 tablespoons Spiceology Achiote Blend

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    • 1½ lbs chicken thighs, boneless & skinless

    • 1 tablespoon Spiceology Adobo Latin Blend
    • 3 tablespoon Spiceology Achiote Blend
    • 1 green bell pepper, sliced
    • 1 poblano, sliced
    • 1 yellow onion, sliced
    • 2 cloves garlic, minced
    • 1 cup Mexican beer, used Modelo
    • 1 cup chicken stock
    • 1 cup tomato sauce

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    • 1 avocado, sliced
    • Cotija cheese
    • cilantro

    Directions

    1. Marinate chicken thighs in grapeseed oil, 1 tablespoon Spiceology Achiote Blend and 1 tablespoon Spiceology Adobo Blend and set aside. Marinate for at least 30 minutes (can be done longer.)

    2. Bring rice, beer, chicken stock and 2 tablespoons of Achiote Blend to a boil then reduce to low/medium-low and continue to cook for 25 minutes.
    3. Grill the chicken thighs for appx 6 minutes per side, let rest.
    4. In a large skillet over medium-high heat, add sliced poblanos, bell pepper, garlic and onion, cook until lightly browned. Add chicken stock, beer, tomato sauce, and 2 tablespoons Achiote Blend. Let simmer for 8 minutes.
    5. Slice the chicken and add to the pan of sauce and veggies. Let this simmer for another 5 minutes and you’re done.Plate rice, then Cotija cheese, top with chicken, peppers, onions, sauce, garnish with cilantro and avocado. This is also great served with some grilled flour tortillas.
    Recipe Products
    Blend

    Achiote Blend

    Key Ingredients

    Garlic Powder, Turmeric Root Powder, Cumin, Monosodium Glutamate, Annatto
    Blend

    Adobo Latin Blend

    Key Ingredients

    Turmeric Root Powder, Cumin, Paprika, Red Pepper Chili Flake, Cardamom