Arroz Con Pollo

Serves 6
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Directions

  1. 1Add oil to a large pot and then add the rice.
  2. 2Add oil to a large pot and then add the rice.
  3. 3Add oil to a large pot and then add the rice.
  4. 4Stir the rice continuously to toast it.
  5. 5Stir the rice continuously to toast it.
  6. 6Stir the rice continuously to toast it.
  7. 7Add water to the pot with the rice.
  8. 8Add water to the pot with the rice.
  9. 9Add water to the pot with the rice.
  10. 10Add tomato sauce to the pot.
  11. 11Add tomato sauce to the pot.
  12. 12Add tomato sauce to the pot.
  13. 13Add chicken bouillon powder to the pot and mix.
  14. 14Add chicken bouillon powder to the pot and mix.
  15. 15Add chicken bouillon powder to the pot and mix.
  16. 16Cut the chicken thighs into thin strips.
  17. 17Cut the chicken thighs into thin strips.
  18. 18Cut the chicken thighs into thin strips.
  19. 19Place the cut chicken in a bowl.
  20. 20Place the cut chicken in a bowl.
  21. 21Place the cut chicken in a bowl.
  22. 22Add fajita seasoning to the chicken and toss it to ensure each piece is well coated.
  23. 23Add fajita seasoning to the chicken and toss it to ensure each piece is well coated.
  24. 24Add fajita seasoning to the chicken and toss it to ensure each piece is well coated.
  25. 25Add oil to a hot skillet.
  26. 26Add oil to a hot skillet.
  27. 27Add oil to a hot skillet.
  28. 28Cook the chicken in small batches in the hot skillet until golden brown with crispy edges.
  29. 29Cook the chicken in small batches in the hot skillet until golden brown with crispy edges.
  30. 30Cook the chicken in small batches in the hot skillet until golden brown with crispy edges.
  31. 31Pour evaporated milk into a saucepan.
  32. 32Pour evaporated milk into a saucepan.
  33. 33Pour evaporated milk into a saucepan.
  34. 34Add white American cheese, pepper jack cheese, and chopped jalapeños to the saucepan.
  35. 35Add white American cheese, pepper jack cheese, and chopped jalapeños to the saucepan.
  36. 36Add white American cheese, pepper jack cheese, and chopped jalapeños to the saucepan.
  37. 37Melt the cheese mixture on low heat, stirring constantly until smooth and creamy.
  38. 38Melt the cheese mixture on low heat, stirring constantly until smooth and creamy.
  39. 39Melt the cheese mixture on low heat, stirring constantly until smooth and creamy.
  40. 40Divide the cooked chicken evenly into six meal prep containers, each with a base of Spanish rice.
  41. 41Divide the cooked chicken evenly into six meal prep containers, each with a base of Spanish rice.
  42. 42Divide the cooked chicken evenly into six meal prep containers, each with a base of Spanish rice.
  43. 43Drizzle a generous amount of the rich, cheesy sauce over the chicken and rice in each container.
  44. 44Drizzle a generous amount of the rich, cheesy sauce over the chicken and rice in each container.
  45. 45Drizzle a generous amount of the rich, cheesy sauce over the chicken and rice in each container.
  46. 46Close the containers with lids.
  47. 47Close the containers with lids.
  48. 48Close the containers with lids.

Ingredients

  • Oil
  • Oil
  • Oil
  • 2 cups white rice
  • 2 cups white rice
  • 2 cups white rice
  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 8 oz tomato sauce
  • 8 oz tomato sauce
  • 8 oz tomato sauce
  • 2 TBSP Chicken Bouillon Powder
  • 2 TBSP Chicken Bouillon Powder
  • 2 TBSP Chicken Bouillon Powder
  • 1 can evaporated milk
  • 1 can evaporated milk
  • 1 can evaporated milk
  • 1 lb white american cheese
  • 1 lb white american cheese
  • 1 lb white american cheese
  • 8 oz pepper jack cheese
  • 8 oz pepper jack cheese
  • 8 oz pepper jack cheese
  • jalapeños
  • jalapeños
  • jalapeños
  • 8 to 10 boneless skinless chicken thighs
  • 8 to 10 boneless skinless chicken thighs
  • 8 to 10 boneless skinless chicken thighs
  • 1 packet fajita seasoning
  • 1 packet fajita seasoning
  • 1 packet fajita seasoning

Equipment

large potwooden spooncutting boardknifebowlskilletspatulameal prep containers

Tips

  • The key to getting that deep color and crispy edges is cooking the chicken in small batches in a very hot skillet.
  • If you overcrowd the pan, the chicken will steam instead of sear.
  • Keep the heat low and slow when melting the cheese, stirring constantly to make sure nothing sticks or burns.