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One-pan arroz con pollo topped with vibrant avocado cilantro lime crema, garnished with fresh cilantro and lime. A flavorful, dairy-free and gluten-free chicken and rice dinner perfect for meal prep or casual hosting

Arroz Con Pollo with Avocado Cilantro Lime Crema

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  • Author: Caitlin
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

A flavorful chicken and rice dish topped with creamy avocado cilantro lime crema. Perfect for meal prep, casual dinners, or feeding a group with ease.

Ingredients

Scale

Arroz Con Pollo

  • 2 pounds chicken tenderloins (or chicken breast, sliced into tenderloins)
  • 3 tablespoons extra virgin olive oil
  • 1 small white onion, diced
  • 5 garlic cloves, minced
  • 2 cups long grain white rice
  • 3 3/4 cups chicken broth
  • 2 – 3 tablespoons Mexican seasoning of choice
  • Sea salt to taste
  • To garnish : roughly chopped fresh cilantro
  •  

Avocado Cilantro Lime Crema

  • 1 ripe avocado
  • Juice of 1/2 lime
  • 2 garlic cloves, minced
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon sea salt
  •  

Instructions

    1. Sauté the aromatics : In a large skillet or Dutch oven, heat olive oil over medium heat. Add diced onion and minced garlic. Cook for 3 – 4 minutes, until fragrant and softened.
    2. Toast the rice : Add rice to the skillet and cook for another 2 – 3 minutes, stirring to coat it in oil and aromatics.
    3. Add broth and seasoning : Pour in the chicken broth, Mexican seasoning, and a pinch of sea salt. Stir and bring to a boil.
    4. Simmer : Reduce heat to low, cover, and simmer for 25 minutes.
    5. Cook and shred chicken : Meanwhile, bring a separate pot of water to a boil. Add chicken and cook for 17 minutes, or until fully cooked. Remove from the stovetop and use a stand mixer to shred the hot chicken quickly and easily with the beater attachment.
    6. Combine : Add shredded chicken to the cooked rice. Stir to combine and let it rest (covered) for at least 5 – 10 minutes (and up to 30 minutes) so the flavors can really come together.
    7. Make the crema : While the dish rests, blend avocado, lime juice, garlic, olive oil, maple syrup (or honey), and salt until smooth and creamy. Chill until ready to use.
    8. Serve : Spoon the crema on top, garnish with fresh cilantro and a wedge of lime, and bring to the table to enjoy!

Equipment

Notes

  • Slice chicken breast (if not using tenderloins) into three pieces for faster cooking
  • Let everything rest for at least 30 minutes (if able) before serving for the best flavor
  • Store crema separately for best texture. Make it fresh if you are able for the best taste!
  • Prep Time: 10 minutes
  • Rest Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Latin-Inspired

Find it online: https://fittoentertain.com/arroz-con-pollo-with-avocado-cilantro-lime-crema/