Chicken
North Carolina ACP (Arroz con Pollo with cheese)
Prep
cook
total
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Ingredients
Rice:
- 2 cups long grain rice
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cloves garlic
- 8 oz tomato sauce
- 2 teaspoons Spanglish Asadero All-Purpose Seasoning
- 4 cups chicken broth
Chicken:
- 1 lb chicken breast
- 1 tablespoon Spanglish Asadero All-Purpose Seasoning
- 2 tablespoons olive oil
For topping:
- Queso dip
- Cilantro, for garnish
featured seasoning
All Purpose
Directions
- In a medium-large saute pan or sauce pan, add the oil and turn to medium heat. Once hot, add the onions and peppers, cooking until softened, stirring frequently.
- In the last 30 seconds, add the garlic.
- Add the rice, stirring for about a minute to toast.
- Add the tomato sauce, seasoning and chicken broth, stirring to combine well.
- Bring to a boil, then cover and reduce the heat to low. Simmer for about 20 minutes, until all the liquid has evaporated. Fluff the rice with a fork.
- While the rice is cooking, cut the chicken into bite-sized pieces. Add th a mixing bowl and combine with the seasoning, ensuring every piece is coated.
- In a separate pan, heat the oil and add the chicken, sauteeing until fully cooked.
- Once the chicken and rice are both cooked, add the chicken to the rice. Pour the queso over top, then garnish with the cilantro.
