Makes about 1 quart


  • 6-8 oz grilled and sliced chicken thighs
  • 1/4 cup roasted poblano
  • 1/4 cup caramelized onion
  • 1/4 cup roasted tomato (seeds and skin removed)
  • 1 cup red salsa
  • 1 cup reduced chicken stock or beef stock
  • 2 Tbsp. butter, cold
  • 1 1/2 cup crispy rice (see recipe, below)
  • Salt and pepper to taste

    For garnish:
  • 1/4 avocado
  • 1/4 cup queso fresco
  • 1 pinch chopped chive or green onion
  • 1 pinch chopped cilantro
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. good sea salt


    In a sauté pan over medium heat add half of the butter until melted and bubbling. Add the poblano, onion and tomato, and sauté for about 2 minutes.

    Add the sliced chicken to the pan followed by red salsa and chicken stock. Let everything simmer down together for about 2-3 minutes until the stock is slightly reduced and then add the rest of the cold butter, stirring the butter into the sauce until fully incorporated.

    Season with salt and pepper and then toss in the crispy rice, stirring until everything is evenly mixed and the rice has absorbed most of the liquid in the pan. The arroz con pollo should be just the right consistency—not too dry and not too wet. If needed add more rice or stock where necessary, working quickly because the rice needs to be served almost immediately after being tossed into the sauce.

    Plate the rice in a large bowl and garnish with the queso fresco, avocado topped with sea salt, chopped cilantro, chopped chive and extra virgin olive oil.

    To Make Crispy Rice:
    Take parboiled rice, such as Uncle Ben's, and cook according to the directions with the proper ratio of rice and water. When the rice is cooked, pour out onto a sheet tray and let cool in the refrigerator. Once cooled, take the rice about 2-3 quarts at a time and toss in a generous amount of rice flour. Sift off the excess rice flour and deep fry at 350° until golden brown and crispy. You can use a pasta basket to fry in.

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