Description
A savory Mexican one-pot meal with golden chicken thighs, saffron-infused rice, and a velvety queso base. Perfectly balanced for cozy weeknights or celebrations with adaptable ingredients and bold yet harmonious flavors.
Ingredients
2 tbsp olive oil
1.5 lbs boneless skinless chicken thighs
1 tsp Goya adobo seasoning (or paprika, cumin, chili powder substitute)
10 oz Vigo saffron yellow rice (or unflavored rice)
1 cube Knorr tomato bouillon (or chicken stock cube)
2.5 cups water or chicken broth
3 oz white queso dip (or ricotta/cream cheese alternative)
2 tbsp milk (adjust as needed for creaminess)
Instructions
Pat chicken dry with paper towels
Heat 2 tbsp olive oil in a large skillet over medium heat
Cook chicken 5 minutes per side until golden-brown and fully cooked; transfer to a plate
Add rice, bouillon cube, and 2.5 cups liquid to the skillet; bring to a boil
Reduce heat, simmer 20-25 minutes until liquid is absorbed
Uncover pot and gently stir in queso dip
Add milk gradually while stirring until desired creaminess achieves
Adjust seasoning if needed and return cooked chicken to the pot to reheat
Notes
Use canola or vegetable oil if olive oil is unavailable
Substitute adobo seasoning with 1/2 tsp paprika, 1/2 tsp cumin, and 1/2 tsp chili powder
Ricotta or cream cheese works well as a non-dairy queso alternative
Rotisserie chicken or pre-cooked thighs saves time
Serve with cilantro, avocado, or sliced tomatoes if desired
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 1800mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg