Mexican Restaurant Style A.C.P. Copycat Recipe | How to Make Arroz con Pollo Restaurant Style

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.

Start with a heavy bottomed wide skillet or braiser with a tight fitting lid.

Add 1 tablespoon of vegetable oil to the skillet.

Chop 1 medium onion coarsely and add it to the skillet; cook until translucent.

Mince the garlic tightly and add it to the skillet; stir until fragrant, about a few seconds.

Add 2 cups of rice to the skillet and stir to toast it slightly; add more vegetable oil if the rice looks dry.

Add 2 packets of Goya seasoning, 1 teaspoon of salt, and several grinds of fresh cracked pepper; stir to combine.

Turn up the heat slightly and add 4 cups of water; stir to ensure the rice isn't sticking to the bottom.

Bring the mixture to a boil, then reduce heat to medium-low and cover with the lid; set a timer for 15 minutes and let it cook undisturbed.

In a separate wide skillet, heat vegetable oil and add pounded and thinly cut chicken strips; do not crowd the pan.

Season the chicken with homemade fajitas blend seasoning; cook hard and fast, moving the chicken around for even cooking.

Check the chicken for doneness by feel; once firm to the touch, remove it from the pan.

Once the rice is finished, turn off the burner without lifting the lid and let it sit.

Assemble the dish by plating the rice first, then adding the chicken on top; add queso if desired.

Cooking Techniques

Equipment Needed

Spice Level: