Creamy Arroz Con Pollo

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Prep 30 minutes
Cook 30 minutes
Total 1 hour
There are several varieties of arroz con pollo and this one is one of my favorites! It is creamy and rich from the sour cream and enchilada sauce. Add the cheese and it rounds out the whole dish! This recipe costs $2.87 per serving and $11.50 for the whole recipe.
Servings 4
Course Main Course
Cuisine Mexican
Servings4

Ingredients

  • 16 ounces Enchilada Sauce
  • 1 pound Chicken Breast
  • 2 Poblano Peppers
  • 1 Onion
  • .5 cup Sour Cream
  • 1 cup Half and Half
  • 1.5 tsp Garlic Powder
  • 1.5 tsp Onion Powder
  • 1.5 tsp Paprika
  • 4 oz Monterrey Jack Cheese Shredded
  • 4-6 Tortillas
Rice
  • 1.5 cup White Long Grain Rice
  • 1.5 cup Veggie Broth
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • .5 tsp Kosher Salt
  • 8 oz Diced Tomatoes Canned

Method

  1. Rinse Rice: Preheat oven to 350°. Place rice in a fine-mesh sieve and rinse under cool water until the water runs clear.
  2. Cook Rice: Add rice, broth, onion powder, garlic powder, paprika salt, and tomatoes to a 9 x 13 pan or a 4-quart dutch oven. Stir well to combine and cover with a lid or tin foil. Bake for 25-35 minutes until the rice has absorbed all the liquid and is tender. Remove the rice from the oven and fluff with a fork. Set aside and keep warm.
  3. Prepare Ingredients: Cut chicken breasts into 1-inch pieces. Dice poblano peppers and onions into 1-inch pieces. Shred cheese if needed.
  4. Cook Sauce: In a large saucepan heat a small amount of oil over high heat. Add chicken and cook and stir for 4-5 minutes until it has browned and is cooked through. Remove the chicken from the pan and add the peppers and onions. Cook and stir for 4-5 minutes until the onion is translucent. add the enchilada sauce, garlic powder, onion powder, and paprika and bring to a simmer. Simmer for 10 minutes then add the chicken and simmer another 5-10 minutes until the pepper and onion are soft and the sauce has reduced and thickened.
  5. Finish the Sauce: Finish the sauce by adding the sour cream and half and half. Stir until well combined and simmer 1-2 minutes then remove from the heat.
  6. Serve: To serve, place a serving of rice into a bowl. Sprinkle shredded cheese onto rice and cover in a large scoop of sauce. Serve with additional sour cream on top as an optional garnish and 1-2 tortillas on the side.