Arroz Con Pollo
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
2-4
Cook Time
45 minutes
Author: Chef Justin O'Neill | Off the Line
Ingredients
-
1½ cups long-grain white rice
- 1 cup Mexican beer, used Modelo
- 2 cups chicken stock
-
2 tablespoons Spiceology Achiote Blend
-
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
- 1 avocado, sliced
- Cotija cheese
- cilantro
Arroz
Pollo
Garnish
Directions
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.)
- 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.
- Grill the chicken thighs for appx 6 minutes per side, let rest.
- 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.
- 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.
