Restaurant-Style Chicken and Rice (ACP)

30 mins
Serves 4
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Directions

  1. 1Heat 1/8 cup oil in a large saucepan over medium heat.
  2. 2Heat 1/8 cup oil in a large saucepan over medium heat.
  3. 3Heat 1/8 cup oil in a large saucepan over medium heat.
  4. 4Add 1/2 cup diced onion and 3-4 cloves garlic; sauté for 3-4 minutes until fragrant.
  5. 5Add 1/2 cup diced onion and 3-4 cloves garlic; sauté for 3-4 minutes until fragrant.
  6. 6Add 1/2 cup diced onion and 3-4 cloves garlic; sauté for 3-4 minutes until fragrant.
  7. 7Add rice and stir until it browns slightly.
  8. 8Add rice and stir until it browns slightly.
  9. 9Add rice and stir until it browns slightly.
  10. 10Add tomato sauce, chicken broth, 1 tbsp salt, pepper, and garlic; stir and cover, cooking on medium-low for 20-30 minutes until water evaporates.
  11. 11Add tomato sauce, chicken broth, 1 tbsp salt, pepper, and garlic; stir and cover, cooking on medium-low for 20-30 minutes until water evaporates.
  12. 12Add tomato sauce, chicken broth, 1 tbsp salt, pepper, and garlic; stir and cover, cooking on medium-low for 20-30 minutes until water evaporates.
  13. 13While rice cooks, season chicken with olive oil, garlic powder, onion powder, chili powder, cumin, paprika, salt, and pepper.
  14. 14While rice cooks, season chicken with olive oil, garlic powder, onion powder, chili powder, cumin, paprika, salt, and pepper.
  15. 15While rice cooks, season chicken with olive oil, garlic powder, onion powder, chili powder, cumin, paprika, salt, and pepper.
  16. 16Sauté chicken in a cast iron skillet over medium-high heat until internal temperature reaches 165°.
  17. 17Sauté chicken in a cast iron skillet over medium-high heat until internal temperature reaches 165°.
  18. 18Sauté chicken in a cast iron skillet over medium-high heat until internal temperature reaches 165°.
  19. 19Fluff cooked rice.
  20. 20Fluff cooked rice.
  21. 21Fluff cooked rice.
  22. 22Add cooked chicken to the rice.
  23. 23Add cooked chicken to the rice.
  24. 24Add cooked chicken to the rice.
  25. 25Pour Gordo's cheese dip over chicken and rice.
  26. 26Pour Gordo's cheese dip over chicken and rice.
  27. 27Pour Gordo's cheese dip over chicken and rice.
  28. 28Garnish with cilantro.
  29. 29Garnish with cilantro.
  30. 30Garnish with cilantro.

Ingredients

  • 2 cups long grain rice
  • 2 cups long grain rice
  • 2 cups long grain rice
  • 0.125 cup vegetable oil
  • 0.125 cup vegetable oil
  • 0.125 cup vegetable oil
  • 0.5 cup diced onion
  • 0.5 cup diced onion
  • 0.5 cup diced onion
  • 8 oz tomato sauce
  • 8 oz tomato sauce
  • 8 oz tomato sauce
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp pepper
  • 1 tbsp pepper
  • 1 tbsp garlic
  • 1 tbsp garlic
  • 1 tbsp garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 2 lbs chicken breasts
  • 2 lbs chicken breasts
  • 2 lbs chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 1 tbsp chili powder
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp cumin
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 container Gordo's cheese dip
  • 1 container Gordo's cheese dip
  • 1 container Gordo's cheese dip
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro

Equipment

large saucepancast iron skillet
Restaurant-Style Chicken and Rice (ACP) | Clip Recipe