Arroz con Pollo with Cheese Sauce combines seasoned chicken thighs, tomato-tinged rice, and a silky queso sauce made from evaporated milk and melted cheese. The standout is the from-scratch cheese sauce that's built gradually to stay smooth and creamy.
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Season chicken thighs with fajita seasoning blend or a mix of chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.
Sear chicken in oil over medium-high heat until browned on both sides. Cook in batches to avoid crowding the pan. Finish cooking gently until cooked through, then rest.
To make the rice, toast dry white rice in a little oil until nutty-smelling. Add tomato sauce, chicken bouillon, and water or broth. Bring to a simmer, then cover and cook on low heat. Do not lift the lid. Let rest off heat for 10 minutes, then fluff with a fork.
To make the queso, warm evaporated milk in a saucepan over medium-low heat.
Add cubed melty cheese slowly, stirring until melted before adding more.
Stir in butter until melted and glossy.
Add chopped green chiles and stir to combine.
Gradually add shredded jack-style cheese, stirring constantly until smooth. If too thick, loosen with a splash of milk a little at a time.
Slice or chunk the cooked chicken.
To plate: spoon rice as a base, add chicken over the rice, pour queso sauce on top, and finish with chopped jalapeños or green chiles if desired. Keep extra queso on the side.
Store cooled components separately: rice and chicken in airtight containers for up to 4 days; queso in an airtight container for up to 3 days. Reheat rice and chicken gently, then warm queso on low heat with a splash of milk, stirring constantly.
Yes, but thighs stay moister and more forgiving. If using breasts, watch closely during searing and gentle cooking to avoid drying them out.
Lifting the lid releases steam and disrupts the cooking process, leading to unevenly cooked or mushy rice. Keep it covered on low heat for even absorption.
Add milk a little at a time while stirring constantly until you reach your desired consistency. Warm milk blends more smoothly than cold.
Yes, store it in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring often, and loosen with a splash of warm milk if needed.
Cubed melty cheese (like Oaxaca or fresh mozzarella) melts first to build the base; shredded jack cheese is added at the end for flavor and smooth texture.
