Arroz Con Pollo (Rice With Chicken)

When I saw this recipe on Chris’ Nibble Me This blog, I knew I wanted to try it and I considered it for my BD dinner but it didn’t satisfy my easy, little mess criteria.  Chris made it with the goal of replicating the version he had eaten at the Knoxville Pelancho’s Restaurant - the place that contributed the most to my margarita recipe. 

We basically followed Chris’ recipe with three deviations:

1. We used chicken breasts as that’s what we had.

2. We had no sazon spice and made our own  - ½ t coriander, ½ t cumin, ½ t garlic powder, ½ t salt, ½ t paprika (or turmeric for yellow)

3. We made the queso sauce with what we had on hand and needed to use. 

Queso Sauce

12 oz Mexican Dipping Cheese

6 oz     Queso Dip

1 c.      chicken stock

¼ t.      dried oregano

Since I used the spiced cheeses, I omitted the peppers from the queso and it was very tasty and plenty hot.  While the flavor was very good, the cup of chicken stock made the sauce too thin so I wish I had added a little at a time – it was a margarita day.

We had a couple more chicken breasts so I added them to the marinade and then grilled them – they were very good and we’ll use the marinade again.

My finished shots all turned out poorly so I borrowed this one from Chris’ blog to inspire you to stop by there for more great shots and the recipe.

We both thought it was very good and the biggest endorsement was Bev saying she wanted to try it again very soon and so do I.  Normally I would not post something without finished photos, but I wanted to be sure you knew about his recipe in case you wanted to give it a try (we recommend you do).

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

9/19/14 meal date