How to Make Mexican Restaurant Style ACP/Arroz Con Pollo with Cheese Sauce on the Blackstone Griddle

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often cheaper.

Heat a sauté pan over medium heat and add 1 tablespoon to 1.5 tablespoons of olive oil.

Add 1 cup of jasmine rice to the pan and toast until it changes color.

Stir in 1 tablespoon of tomato paste and sauté.

Add 1/2 tablespoon of nor chicken powder and 1 tablespoon of nor tomato bouillon.

Pour in 2 cups of unsalted chicken stock and bring to a boil.

Reduce heat, cover, and cook for 15-20 minutes.

In a separate pot, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour to make a roux.

Add 1 cup of whole milk and 1 cup of evaporated milk to the roux and stir until it simmers and thickens.

Stir in 1 cup of Oaxaca cheese, 1 cup of white American cheese, and 1 cup of shredded four cheese Mexican blend until melted and creamy.

Add 1 chopped pickled jalapeno and a bit of cumin to the cheese sauce and stir.

Prepare vegetables by chopping 1 red bell pepper and 1/2 yellow onion.

Butter the griddle and add the chicken breast strips, seasoning with black stone essential blend and Lowry seasoned salt.

Cook chicken until it reaches 160-165 degrees Fahrenheit and has a nice color.

Add onions and peppers to the griddle with more butter and seasoning, cooking until tender.

Assemble the dish with the cooked rice, chicken, and cheese sauce.

Cooking Techniques

Equipment Needed

Spice Level: