How To Cook Mexican Food ACP (Arroz Con Pollo)? Due to its widespread popularity and the shared Iberian ancestry of Latin American nations, this traditional meal may be found in many areas of the Americas. Rice pudding, empanadas, and picadillo are other delicacies with similar characteristics.
Arroz with pollo is produced in several nations with distinct regional variations. For instance, in Peru, the chicken is served in whole chunks with rice, but in Costa Rica, the chicken is shredded and the meal is served with potato chips. Large chicken chunks and hot green chilies are included in this rendition of arroz con pollo from Mexico. If you’d like, use mild green pepper instead. This tasty, fast, and easy meal is perfect for a one-dish lunch or supper. Let’s follow us to find out the ways to cook Mexican Food ACP!
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What Is Mexican Food ACP (Arroz Con Pollo)?
In Spanish, arroz with pollo translates to “rice with chicken.” It is a typical Spanish and Latin American meal that can be prepared in a variety of ways that are particular to each nation. Arroz with pollo in Peru and Cuba could be considered distinct from one another. For more fantastic traditional adaptations of this dish, please see the comments at the conclusion of the recipe.
Mexican Food ACP Ingredients
Arroz con pollo is frequently found as a Puerto Rican or Cuban adaptation of this dish. However, this form of arroz con pollo is a Mexican dish made with white queso cheese and chicken. The components for making this Mexican specialty are listed below.
- Mexican rice: I used Old Elpaso Cheesy Mexican Rice for this dish. Any price from Mexico in a packet will do.
- Chicken: For this dish, boneless, skinless chicken legs are my first choice since they cook fast and are flavorful. This could easily be replaced with chicken breasts.
- Butter
- To season the chicken before cooking it, use taco seasoning. Taco seasoning can also be swapped out for adobo spice.
- Water: This rice obviously needs to be cooked.
- Shredded Queso Quesadilla: Are you even taking Mexican food seriously if you haven’t begun keeping a couple of rounds of shredded queso quesadillas on hand all the time? Wherever Mexican cheeses and creams are offered, look there for them.
- Queso cheese: The white delectable bliss that is queso cheese. I know it’s in plastic containers at your grocery shop.
How To Cook Mexican Food ACP (Arroz Con Pollo)
Cook the chicken chunks
In a large 12-inch skillet with a lid, heat 3 tablespoons of olive oil over medium-high heat. Place the flour in a large basin and season with paprika, salt, and pepper. Place the chicken pieces in the pan to brown after lightly dredging them in the flour mixture. Just enough time should be spent cooking the chicken so that it browns on each side. Remove from pan with a slotted spoon and put aside.
Cook the rice
Brown the uncooked rice in the pan. Olive oil should be stirred into the rice in the pan. If extra olive oil is required, add it. Don’t stir it too much since doing so will stop it from browning. After letting the rice brown, give it a small stir to help more of it to brown.
Add some onion and garlic
To the pan, add the onion and garlic. Cook the rice, onion, and garlic combination over medium heat for about 4 minutes, stirring constantly. On top of the rice, arrange the chicken pieces with the skin facing up.
Salt, oregano, tomato, stock
Combine the stock, tomatoes, salt, and oregano in a separate bowl. Over the rice and chicken, pour the stock mixture. preparing chicken pollo with stock and tomato in a pan.
Cook, covered
Simmer, then lower the heat to a low setting and cover. Depending on the kind of rice and the directions on the rice container, cook for 20 to 25 minutes, or until the pasta and chicken are done. With a fork, fluff the rice. You can add some peas if you’d like. To taste, increase the salt and pepper.
How to reheat and freeze Mexican Food ACP
Arroz with pollo freezes successfully. Cool, then put frozen food in zip-top bags or freezer-safe containers. Arroz with pollo should be defrosted in the fridge. For about 45 minutes, reheat covered in an oven-safe dish at 350°F until the rice and chicken are well warm. Alternately, reheat the chicken and rice on the stovetop in a covered skillet over medium heat while stirring periodically.
To aid in bringing and tenderizing, be sure to rinse the chicken with some vinegar and water before seasoning. As you season the chicken breast, be careful to thoroughly rub the seasoning into the flesh. You may also try placing the meat and seasonings in a ziplock bag or other plastic container and shaking the contents to distribute the flavorings evenly.
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