Creamy Chicken with Saffron Yellow Rice
A simple yet flavorful Mexican dish featuring tender chicken, aromatic saffron rice, and creamy white queso, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 lbs chicken breast Pat dry and season before cooking.
- 10 oz saffron yellow rice Main component of the dish.
- 1 cube tomato bouillon Enhances flavor.
- 2.5 cups water Required to cook the rice.
Additional Ingredients
- 3 oz white queso Add to rice for creaminess.
- 2 tsp olive oil For sautéing the chicken.
- 2 tbsp milk Combine with white queso.
- 1 tsp adobo seasoning Season the chicken.
Instructions
Preparation
- Pat the chicken breasts dry with paper towels if necessary. Season the chicken with adobo seasoning, making sure to rub it thoroughly on all sides.
- In a large skillet, heat the olive oil over medium heat. Sauté the chicken until browned, approximately 3 minutes per side.
Cooking
- Add the saffron yellow rice, water, and tomato bouillon cube to the skillet with the chicken. Stir to combine, then bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the skillet, and let the mixture simmer for 20-25 minutes. Check the rice for doneness before removing from heat.
- When the rice is fully cooked, add the white queso and milk. Fluff the mixture with a fork to combine all the ingredients.
- Serve warm, ensuring each serving includes a portion of chicken, rice, and creamy queso.
Notes
Garnish with fresh herbs such as cilantro or a squeeze of lime. For added flavor, marinate the chicken in adobo seasoning for a few hours or overnight. Experiment with different kinds of cheese like pepper jack for a kick.