Arroz Con Pollo

Revelation 7:17

    [17] For the Lamb in the midst of the throne will be their shepherd,

        and he will guide them to springs of living water,

    and God will wipe away every tear from their eyes.”

4-6 Boneless skinless chicken thighs

Rice

1 bag of cooked Jasmine rice( I do mine in rice cooker and freeze by the qt bag) 

Set aside

Queso

Seasoned rice

Marinated oven grilled and steamed chicken thighs

2 hour Marinade for chicken thighs

2 Chipotle chili in adobo 

3 T roasted garlic 

1 t oregano 

1 t kosher salt

2 t chili powder

1 t toasted cumin 

2 T olive oil

1/2 c water

Blend until incorporated 

Add to gal ziplock

Add thighs

Marinate 2 hours

Remove gates except 1

Preheat 350 degree oven

Using a large Dutch oven, add a ramekin to bottom of Dutch oven 

Add water to half way up of the ramekin 

Set a saucer or rack on top of ramekin 

Bring to light boil

Add thighs staggering on top of each other

Add large onion, quartered to the water

Add lid

Place grate on bottom place

Cook 2 hours or until thighs are 170 degrees

To serve

Rice

Top with chicken 

Top with cheese sauce

Queso 

1/4 c White American cheese 

1/4 Velveeta 

1/4 c half and half 

1 t salsa

Squeeze of lime 

Simmer until cheese melts and sauce is thickened 

Set aside

Rice Seasoning mix

1 t Dried cilantro 

1 t toasted cumin

1/2 t turmeric 

Pinch of saffron

1 t garlic granules 

1 t oregano 

1/2 t kosher salt

Set aside

To prepare rice

1 T tomato concentrate

Seasoning 

Cooked rice

2 T butter

Water as needed

Sauté rice, butter and seasonings in skillet adding small amounts of water as needed 

Heat rice though 

Should be fluffy and fragrant