Arroz Con Pollo: How to Make This Spicy and Cheesy Delight

I love a staple meal that is just undeniably good in any situation, which is exactly what my arroz con pollo is. It’s one of those sleeper dishes that maybe takes a back seat to typical tacos, but it should be in the spotlight. It’s deliciously spicy with some crispy rice and adorned with cheese; what’s not to like?

My arroz con pollo recipe is actually a copycat from a restaurant in New Orleans, Johnny Sanchez. This restaurant is located near the Superdome and the Smoothie King Center where the Saints and the Pelicans respectively play. There was a time in my life when I was going to a lot of Pelicans games and after work but before the game, Johnny Sanchez was the place to go for happy hour. Most people went for the tacos, but not me. I always got the arroz con pollo and it never disappointed and kept me full and happy just for the Pelicans to lose.

Despite how the Pelicans performed, the arroz con pollo was always good, so I am recreating this recipe for the sake of nostalgia and just having a good go to recipe that is easy to make and delicious. I don’t think the arroz con pollo is on the menu anymore, so try my version and let me know what you think.

Serves 4

Suggested Cocktail Pairing:

This is very good alongside a spicy margarita.

Ingredients:

2 cups of cooked rice, preferably left over

2 large chicken breasts or 4 chicken thighs, cut into large pieces

1 poblano pepper, diced

2 cloves of garlic, minced

1 onion, diced

1 – 14 ounce can of diced tomatoes

2 tablespoons of vegetable oil

1 tablespoon of butter

1/2 cup of shredded cheddar, plus more for topping

2 teaspoons of chili powder

1 teaspoon of cumin

Salt and pepper to taste

Sliced avocado, pickled jalapenos, and cilantro to top

Instructions:

1. In a large skillet over medium high heat, add the oil and begin frying the rice to crisp it up. Make sure the rice is in a thin layer and fry it in batches if necessary. Cook it for about 2 minutes each side and then set aside.
2. Add the butter to the same skillet and then begin to brown the chicken. Once the chicken is no longer pink, add the poblano pepper and onion. Season with salt and pepper and cook until the onion is just translucent or about 5 minutes.
3. Add the garlic and toast for just 30 seconds before adding the canned tomatoes, chili powder, and cumin.
4. Add the rice and allow it to absorb some of the moisture from the tomatoes. Season with salt and pepper before adding the cheese.
5. Once the cheese is melted, divide into bowls and top with extra cheese, cilantro, jalapenos, and avocado.