Creamy Serrano & Zucchini Arroz con Pollo

Name: Creamy Serrano & Zucchini Arroz con Pollo
Total time: 1 h 10 min
Ingredients: 4 lbs Chicken Thighs (Bone-in skin-on or boneless skinless); 1.5 tbsp Salt; 1 tbsp Black Pepper; 1 tbsp Garlic Powder; 5–6 medium zucchini, diced into ½ inch cubes; 8 to 10 Serrano Peppers, finely minced; 4 large Poblano Peppers, diced; 2 medium onions, diced; 10 cloves Garlic, minced; 4 cups Long Grain White Rice, rinsed well; 6 cups Chicken Broth; 1 large bunch Cilantro, chopped (divided); 1.5 cups Sour Cream; 4 cups Monterey Jack Cheese, shredded; 4–5 tbsp Neutral Oil (Vegetable or Avocado)

8–10 A flavorful, large-batch arroz con pollo packed with poblano and serrano peppers, zucchini, and finished with sour cream and melted Monterey Jack cheese.

1 hour 10 mins Original post

Ingredients

4 lbs Chicken Thighs (Bone-in skin-on or boneless skinless)
1.5 tbsp Salt
1 tbsp Black Pepper
1 tbsp Garlic Powder
5–6 medium zucchini, diced into ½ inch cubes
8 to 10 Serrano Peppers, finely minced
4 large Poblano Peppers, diced
2 medium onions, diced
10 cloves Garlic, minced
4 cups Long Grain White Rice, rinsed well
6 cups Chicken Broth
1 large bunch Cilantro, chopped (divided)
1.5 cups Sour Cream
4 cups Monterey Jack Cheese, shredded
4–5 tbsp Neutral Oil (Vegetable or Avocado)

Method

1
Season the chicken generously with salt, black pepper, and garlic powder.
2
Heat 2 tablespoons of oil in a very large pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the chicken for 4–5 minutes per side until golden brown, then remove to a plate.
3
Add 2 tablespoons of oil to the pot and sauté the onions, poblano peppers, and serrano peppers for 5–6 minutes until softened.
4
Add the garlic and zucchini and sauté for 2 minutes.
5
Add the rinsed rice directly into the pot and stir constantly for 3 minutes until opaque and evenly coated in oil.
6
Pour in the chicken broth and half of the chopped cilantro, scraping up any browned bits from the bottom of the pot. Bring to a rolling boil.
7
Return the chicken and any collected juices to the pot, stirring gently to distribute. Cover tightly with a lid, reduce heat to low, and simmer for 25 minutes without opening.
8
Turn off the heat, uncover, and gently fold in the sour cream along with 2 cups of the Monterey Jack cheese.
9
Smooth the top of the rice, sprinkle the remaining 2 cups of cheese evenly over the surface, and cover off the heat for 5–10 minutes to allow the cheese to melt.
10
Garnish with the remaining fresh cilantro and serve hot.