Mama Palma’s Pollo con Queso

My version of pollo con queso is seriously delicious. If you like ordering this dish at restaurants, you have to try this!

Pollo con queso is one of my favorite things to get at a Mexican restaurant. So, as I always do, I decided to try to make my own version of this yummy dish. It has now become a family favorite.

This is really three separate recipes. For my queso recipe, click here.

To prepare the chicken, I use this marinade, but you can use another marinade if you prefer. This mojito lime marinade is very flavorful and I love how it tastes with the rice and queso.

For the chicken, you’ll need:

• 4 boneless, skinless chicken breasts
• McCormick Grill Mates mojito lime marinade mix

Cut the chicken breasts into thin slices. You could also do cubes, but in keeping with how you usually get it a restaurant, I do strips. Put all your chicken into a large ziploc or some kind of container and mix up the marinade according to package instructions. Pour the marinade over the chicken and let it sit for at least a half hour. You can do this up to a few hours in advance if you’d like.

When you are ready to cook the chicken, heat a skillet on medium high heat. Pour the chicken into the skillet along with about 1/4 c of the marinade. Stir and cook until the chicken is done and the marinade is absorbed. This will take 4-5 minutes.

For the rice, you’ll need:

• 2 T vegetable or canola oil
• 1 c long grain rice
• 4 oz canned tomato sauce
• 2 c warm water
• 1 t chili powder
• 2 cloves garlic, minced
• salt to taste

Add the oil to a large skillet on medium high heat. Pour the rice into the oil and cook, stirring constantly until the rice starts to get golden brown (3-4 minutes). Pour in the water (make sure it’s warm), tomato sauce, chili powder and garlic and stir until throughly mixed. Turn the heat down to medium low, cover and simmer for about 20 minutes or until all the liquid is absorbed from the rice. Remove from heat. Fluff with a fork, and add salt to taste.

Now, just assemble everything! The way I serve this is rice with chicken on top and then douse it in queso. You can serve it with tortillas if you’d like. Or tortilla chips.

Print Recipe

Mama Palma's Pollo con Queso

(No Ratings Yet)

Loading...

Ingredients

• For the chicken:
• 4 boneless, skinless chicken breasts
• McCormick Grill Mates mojito lime marinade mix
• For the rice:
• 2 T vegetable or canola oil
• 1 c long grain rice
• 4 oz canned tomato sauce
• 2 c warm water
• 1 t chili powder
• 2 cloves garlic, minced
• salt to taste

Instructions

1

For the chicken:

2

Cut the chicken into thin strips.

3

Prepare marinade according to directions on package.

4

Marinate for at least 30 minutes - up to several hours.

5

Heat a skillet to medium high heat.

6

Pour chicken and about 1/4 c of the marinade into skillet.

7

Cook until chicken is done and most of the liquid is absorbed. (4-5 minutes)

8

For the rice:

9

Heat oil in large skillet on medium high heat.

10

Add rice and cook, stirring constantly, until the rice starts to turn golden brown.

11

Add all other ingredients.

12

Mix everything well.

13

Cover and turn heat down to medium low and simmer for 18-20 minutes or until liquid is absorbed.

14

Fluff rice with a fork.

15

Serve with rice, chicken and queso on top.

16

Serve with tortillas or tortilla chips.