Arroz con Pollo (with Queso)

Arroz con Pollo Dish Guide

Serves 4 with Leftover Rice

For the Arroz con Pollo

4 Bone-In, Skin-On Chicken Thighs

Adobo seasoning (or salt, pepper and garlic powder)

2 cups long grain rice

3 cups water

1 roma tomato. diced

2 garlic cloves, minced

1 cup diced white or yellow onion (about 1 medium onion)

1 bay leaf

1 6 oz can of tomato sauce

1 T oil

1.5 t ground cumin

Salt and Pepper to taste

1 14.5 oz can of black beans or beans of your choice

Season skin side of chicken with the adobo. Heat the oil in a dutch oven over medium-high heat or pot that can go in the oven. Brown the chicken deeply on the skin side (6-8 minutes) and season the flesh side. Turn once chicken is deeply brown and cook on the other side for an additional 6-8 minutes. Remove from pot and set aside. Add the onion and reduce heat to medium. Sweat the onion stirring occasionally and using its juices to scrape up the fond from the bottom of the pot. After 4-5 minutes or when the onion is translucent add the rice and stir to coat the grains in the oil and chicken fat. When the rice is smelling nutty and toasted (about 3-4 minutes) add the cumin, garlic and tomato and stir them in.

Add the tomato sauce and water and stir to combine. Season to taste with salt and pepper. Once adjusted for seasoning add the bay leaf and place the chicken on the top of the rice/liquid, skin-side up. Cover and bake at 350 F for 35-45 minutes or until the rice has absorbed all of the liquid and the chicken is cooked through.

Remove from the oven and let rest covered for 10 minutes. Remove the lid and remove the chicken and bay leaf. Set the chicken aside to cool enough to handle. Using a fork, fluff the rice and ensure it is cooked to your liking. Cover and set aside. Using fingers or two forks, remove the skin from the chicken and shred the meat into large chunks.

Warm the canned beans in the microwave and season to taste.

To serve plate up a large portion of rice and add the chicken and the beans. Top with cheese sauce (guide follows) if desired. Great garnishes are cilantro, lime and fresh or pickled red onion … and of course hot sauce. This is a hearty meal that provides plenty of protein and flavor and helps stretch a buck. Double up on the chicken and/or skip the beans if you want more chicken as there will be plenty of rice.

For the Cheese Sauce/Dip

4 oz diced/grated Monterey jack cheese (preferably not pre-shredded)

4 slices white American cheese singles

1/3 cup whole milk

1 T unsalted butter

1 T diced tomatoes and chilis (optional)

Pinch of cumin

Melt the butter in a small sauce pan over medium low heat. Add the milk and bring to a bare simmer. Slowly work in the jack cheese until it is melted into the milk/butter. Then tear the American singles and add them one at a time until they are incorporated. Sprinkle in the pinch of cumin and asses the consistency. If you want it to more thin/runny, just add more milk. The sauce will tighten as it cools. If desired add the diced tomatoes and chilis at the end and serve hot.

Dish Notes:

As with everything we prepare for you we want you to feel comfortable modifying as you wish. You could absolutely use a whole cut up chicken or bone-in breasts (boneless skinless chicken gets stringy when cooked over 170 degrees in the oven). Herbs like thyme and oregano would round out this flavor profile as well. The only real keys are to make sure you brown the chicken skin very well as it, along with the aromatics, really helps pack the flavor punch that takes this from baked rice to something truly spectacular.