Arroz Con Pollo (ACP)

Name: Arroz Con Pollo (ACP)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 batch Mexican restaurant-style rice; 2 lbs boneless, skinless chicken thighs, thinly sliced; 2 Tbsp oil; 2 Tbsp water; 1 batch homemade fajita seasoning; Fajita seasoning:; 1/2 Tbsp chili powder; 1/2 Tbsp ground cumin; 1 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp dried oregano; 1/2 tsp kosher salt; 1/4 tsp ground black pepper; queso:; 1 1/2 lbs white American cheese, from the deli counter; 8 oz pepper jack cheese; 2 cups milk

5 steps

Prep:30minCook:1h

Mexican restaurant-style ACP with seasoned, seared chicken thighs served over Mexican rice and smothered in a quick, creamy white American and pepper jack queso—no roux needed.

Updated at: Sat, 12 Sep 2026 16:48:20 GMT

Nutrition balance score

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Ingredients

4 servings

1 batchrice

Mexican, restaurant-style

2 lbsboneless skinless chicken thighs

thinly sliced

2 Tbspoil

2 Tbspwater

1 batchfajita seasoning

homemade

Fajita seasoning

½ Tbspchili powder

½ Tbspground cumin

1 tspgarlic powder

½ tsppaprika

½ tspdried oregano

½ tspkosher salt

¼ tspground black pepper

queso

1.5 lbswhite American cheese

from the deli counter

8 ozpepper jack cheese

2 cupsmilk

Instructions

Step 1

Prepare your Mexican rice according to your favorite recipe.

Step 2

Toss the sliced chicken thighs with the oil, water and fajita seasoning.

Step 3

Cook the chicken in batches over high heat until cooked through with plenty of browned, slightly crispy edges. Avoid overcrowding the pan so the chicken sears instead of steaming.

Step 4

For the queso, combine the white American cheese, pepper jack and milk over low heat. Stir frequently and melt everything together slowly until completely smooth and creamy. No roux needed!

Step 5

To serve, start with a generous bed of Mexican rice, pile on the chicken, and smother the entire situation in queso.