This dish is hands down one of my all-time favourites! Every time I go to a Mexican restaurant, I’m drawn to it – I’d say I order Arroz Con Pollo all about 95% of the time. But now that I’ve nailed down the recipe, there’s really no need to eat out for it anymore. Plus, my homemade enchiladas are unbeatable!

Once you give this a shot, I think you’ll be on the same page. Restaurants just don’t put in the love they used to, and honestly, nothing compares to a good home-cooked meal.

This guide will walk you through each step, keeping things simple and detailed. Let’s start by getting that chicken just right. I prepped around 5 pounds of chicken thighs in my Dutch oven at 350°F for an hour. Here’s a closer look at how to cook the chicken perfectly.

A Complete Guide Lines In a Table:

Ingredients
Chicken	5 pounds chicken quarters
	1 green bell pepper, diced
	1 sweet onion, chopped
Chicken Breading	1/2 cup all-purpose flour
	1 tbsp Sazón
	1 tsp garlic powder
	Sea salt/black pepper to taste
Spanish Rice	2 1/4 cups chicken broth
	2 cups white long grain rice
	1 can Rotel (10 ounces)
	2 tbsp paprika
	2 tbsp Sazón
Queso	16 ounces half and half or heavy cream
	4 ounces diced green chiles
	1 tbsp butter
	2 cups shredded cheese (white cheese or your choice)

Instructions Table of Arroz Con Pollo(ACP)

Instructions
1. Cook the Chicken	Preheat oven to 350°F. Cook about 5 pounds of chicken thighs in a Dutch oven for an hour.
2. Prepare Vegetables	While the chicken cooks, dice the green bell pepper and sweet onion. Sauté them in a cast iron skillet with a bit of olive oil until tender. Set aside.
3. Shred the Chicken	Once the chicken is done, shred it, removing any bones. Place in a sealed bowl for later use.
4. Cook Spanish Rice	Mix the Spanish rice ingredients, bring to a light boil, then cover and reduce heat to simmer for 15 minutes. Fluff with a fork when done and keep covered.
5. Make Queso	In a medium sauce pot, combine 16 ounces of half and half, 4 ounces of diced green chiles, 1 tbsp butter, and 2 cups shredded cheese. Heat on medium-low, stirring occasionally until smooth. Cover and keep warm.
6. Crisp the Chicken	In a bowl, combine 1/2 cup flour, 1 tbsp Sazón, 1 tsp garlic powder, salt, and pepper. Toss the shredded chicken in the mix. Heat a cast iron skillet with a drizzle of olive oil, and cook the chicken until crisp.
7. Assemble and Enjoy	Plate the rice, top with crispy chicken, and pour queso over. Enjoy your homemade Arroz Con Pollo!

Preparing the main ingredients:

Vegetables

While the chicken is cooking, chop up one green bell pepper and a sweet onion. Sauté them in a cast iron skillet with a drizzle of olive oil until they’re soft. Once done, put them in a container and cover until later.

When the chicken is ready, shred it carefully and make sure there are no bones left. Store it in a covered bowl to keep it fresh.

Rice

For this dish, you’ll want to double it and make 2 cups of rice. Use chicken broth but only add about 2 1/4 cups total to avoid too much liquid. If you’re up for it, you can even make a rich homemade chicken bone broth using the drippings from the Dutch oven. If not, bouillon cubes or store-bought broth work just fine.

Combine the rice ingredients, bring it to a gentle boil, then cover, lower the heat, and let it simmer for 15 minutes. When it’s done, fluff the rice with a fork and keep it covered.

Cheese Sauce

In a medium-sized sauce pot, combine 16 ounces of half and half (or heavy cream), 4 ounces of diced green chiles, 1 tablespoon of butter, and 2 cups of shredded cheese. I prefer a white cheese Italian four-cheese blend, but feel free to choose the cheese that suits your taste.

Heat the mixture over medium-low heat, stirring occasionally to prevent sticking or burning on the bottom. Let the cheese melt slowly until everything is creamy and well blended. Once smooth, turn off the heat and cover the pot to keep it warm. Give it one last whisk just before serving for the perfect, velvety texture.

Read More: Arroz Con Pollo (Cheesy Chicken and Rice)

The Chicken

Now let’s get that chicken nice and crispy! Start by preheating a cast iron skillet over medium heat with a bit of olive oil.

In a bowl, combine 1/2 cup of all-purpose flour, 1 tablespoon of Sazón, 1 teaspoon of garlic powder, and a pinch of sea salt and cracked black pepper. Toss the shredded chicken in this flour mix until it’s coated evenly.

Once the skillet is hot, add the chicken. If needed, add a little more olive oil to keep it juicy. Cook until the chicken is golden and crispy, then remove from heat.

At the end mix the rice and chicken and put that on a plate and put the cheese sauce on it and enjoy your Arroz Con Pollo recipe ready in a simple way . Enjoy every bite.

Frequently Asked Questions

Can I use chicken breasts instead of chicken quarters?

Yes, you can use chicken breasts, but they’re leaner than thighs, so be cautious not to overcook them, or they may turn out dry. Chicken thighs or quarters are preferred for juicier, more flavorful results.

How can I make Arroz Con Pollo dish spicier?

For extra heat, consider adding hot diced green chiles, a pinch of cayenne pepper in the chicken breading, or a drizzle of your favorite spicy salsa or hot sauce when serving.

What if I don’t have a Dutch oven?

You can still cook the chicken in a regular oven-safe pot or a deep casserole dish. Just make sure it’s covered tightly, either with a lid or foil, to retain moisture while cooking.

How do I keep the queso smooth and creamy?

To keep the queso from becoming too thick, melt it slowly over medium-low heat, whisking occasionally. If it thickens too much, you can adjust the consistency by adding a splash of half and half or milk.

Can I make the Spanish rice ahead of time?

Yes! You can prepare the rice a day in advance, store it in an airtight container, and reheat it on the stovetop or microwave with a small amount of chicken broth to keep it moist and fresh.

What’s a good substitute for Sazón seasoning?

If you don’t have Sazón, you can make a similar blend with equal parts garlic powder, ground coriander, ground cumin, and paprika for a comparable flavor profile.

Conclusion

Making Arroz Con Pollo at home is totally worth it—nothing beats the flavor and satisfaction of a home-cooked meal. With these easy steps and tips, you can create a dish that’s even better than your favorite restaurant version. Plus, you can adjust the recipe to suit your taste, whether you like it extra spicy, cheesy, or packed with flavor. Enjoy your homemade ACP, and feel free to experiment to make it your own!