Skillet Chicken Con Queso (Fonio croquettes) is a modern American recipe (from Tex-Mex cuisine) for a classic tone pan dish of rice with cheese and salsa blended with part-cooked chicken that's finished in the skillet. The full recipe is presented here and I hope you enjoy this classic American version of: Skillet Chicken Con Queso.
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This is an excellent Tex-Mex one-pan dish of cheesy rice with coriander, pico de gallo, green chillies, topped with taco-spiced chicken. The ‘Mexican blend’ cheese is an American mix of grated cheeses that typically contains Monterey Jack, cheddar, queso quesadilla, and asadero. A mix of grated mozzarella and mild cheddar would work at a pinch.
Ingredients:
1 tbsp olive oil
3 chicken boneless/skinless breasts, cubed
25g taco seasoning
1 ½ tbsp water
250ml single cream
400g quick-cook white rice
250ml Queso Blanco (White Queso) or other soft white cheese (eg Paneer), melted
250ml salsa (use thin restaurant style salsa eg a href="/recipes/misc-chiltomate-salsa">Chiltomate Salsa)
4 tbsp fresh coriander, chopped (plus more for garnish)
100g green jalapeños (from a jar), drained
120ml pico de gallo
100g Mexican blend cheese, grated
Method:
Place a deep heavy-based steel frying pan (or skillet) over medium/high heat. Once hot add the oil and use to fry for 2 minutes.
Sprinkle over the taco seasoning and turn the chicken cubes, making sure all sides of the meat are well coated. Add the 1 ½ tbsp water to assist with the spice coating of the chicken cubes.
Cook the chicken for a further 6–8 minutes, turning the chicken frequently as it cooks, until the meat is just cooked through.
Transfer the chicken cubes to a warmed plate and cover with kitchen foil to keep in the heat. Set aside until needed.
Using the same pan, add in the rice and cream. Stir to combine then add the melted queso and salsa. Stir once more to fully combine.
Bring to a boil, then reduce to simmer, cover and cook for 5 minutes or until the rice is fully tender and fluffy.
Stir the coriander, green chillies, and pico de gallo into the cooked rice mixture.
At this point return the cooked chicken cubes back to the pan, nestling them into the rice.
Scatter the Mexican blend cheese over the top then set the pan under a hot grill (broiler) for about 3–5 minutes, or until the cheese has melted.
Remove from under the grill, garnish with more coriander and serve.
