Whenever we go out to eat at our favorite Mexican restaurant, my kids ALWAYS order this Arroz Con Pollo (Cheesy Chicken and Rice)! It is called by many different names. I now know that it is also referred to as Alan Special, Stephen Special, Pollo Bandido, or even Chicken on the Beach. And more, thanks to social media! No matter what it is called, the premise is the same. It consists of Mexican Rice, grilled chicken and a cheese sauce. It comes served with warm tortillas to stuff it inside and it is a very popular and delicious dish! And my kids loved my at-home version so I hope you will to!
or A.C.S (Arroz Con Pollo or Steak) Marinated chicken strips served over a bed of Mexican rice, topped with melted cheese.
How do you make it?
There are 3 steps to making this. It may seem like a lot, but I always say that if you prepare and get everything out and ready, preparation is a lot easier. And the steps are not difficult or time consuming! I will break each one down.
You will start by toasting 2 cups of long grain white rice (I used basmati) in 2 tbs of oil (I used avocado) over medium high heat. This will only take 3-4 minutes and you want to stir it continuously. Then you will add in a diced onion and some minced garlic and toast it for another minute or two.
Now you will add in 16 oz of tomato sauce and give it a good stir. Then add in 1 packet of sazon and a heaping tbs of chicken flavored bouillon and 4 cups of water. Bring it to a boil. Put the lid on, reduce heat to a simmer and cook for 15 minutes. DO NOT STIR!!!!
Then you will take it off the heat, and let it sit for another 15 minutes. Again, DO NOT STIR! After 15 minutes, GENTLY stir it and you should have perfectly cooked rice!
Take 2 lbs of boneless skinless chicken breasts and cut them into very thin slices. Melt 2 tbs of butter and 2 tbs of avocado oil in a skillet over medium heat and place the chicken in. Season with the spices that will be listed on the recipe card below. Then you will stir continuously until they are fully cooked. And they will cook very quickly. About 4-5 minutes. But if in doubt, always use a meat thermometer to make sure it reaches 165 degrees!
Pour one can of evaporated milk into a sauce pan over medium heat. Then add 16 oz of queso blanco velveeta, a 7 oz can of diced chilies and 8 oz of grated pepper jack cheese. Stir continuously until all of the cheese is melted. Let it rest so it can thicken up.
Assemble some rice on the plate, then some chicken and then drizzle as much of that yummy cheese sauce on there as your heart desires! Warm up some flour (or corn if you prefer) tortillas and scoop some inside and enjoy!
I like to add some fresh jalapenos and hot salsa to mine as well! Refried beans are also a great addition. I hope you enjoy this Arroz Con Pollo (Cheesy Chicken and Rice)!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
How to Make Mexican Restaurant Style ACP/Arroz Con Pollo with Cheese Sauce on the Blackstone Griddle
FAQ
What does the acronym ACP stand for in food?
What is another name for arroz con pollo?
What is American Mexican food called?
What does ACP mean in Mexican food?
ACP stands for Alambre, Cebolla, and Pimiento, which translates to “wire, onion, and pepper” in English. It is a popular dish in Mexican cuisine that consists of grilled meat (usually beef or chicken) cooked with onions and bell peppers. The dish is typically served with tortillas and condiments such as guacamole, salsa, and sour cream.
Did ACP help build Mexican restaurant empires?
But ACP nonetheless helped build Mexican restaurant empires across the South. Alongside tamales and maybe empanadas, arroz con pollo is one of the most beloved dishes in Latin America. Every country has a version of this one-pot meal that finds chicken cooked on a bed of seasoned rice.
Does ACP eat arroz con pollo?
It’s A Cheese-Covered Mystery ACP at Cancun Restaurant in Crossville, Tenn. This cheese-covered Southern interpretation of arroz con pollo is not the saffron-colored rice and golden chicken that many Latinos who grew up eating the dish would recognize. But ACP nonetheless helped build Mexican restaurant empires across the South.
What exactly is ACP?
It turns out the oozy pile of cheesy goodness we’ve come to know down South as “ACP” started out its life on this earth in a very different form. For those of you unfamiliar with the regional delicacy, ACP is a Southern take on arroz con pollo, a beloved Latin American dish consisting of chicken cooked on a bed of vibrantly seasoned rice.