Tuesday, October 16, 2012

Queso Smothered Chicken



Yum-tastic!  This was the best thing we ate last week.  OMG - it was SO delicious.   I wanted to lick my plate when I was done.  I didn't, but I really, really wanted to!  

This dish is cousin to Pollo Loco.  I used orzo instead of rice, and Rotel queso instead of white cheese dip.  The orzo was so good.  We both thought it was good enough on its own, but it really took the chicken over the top!  This dish has a little kick from the Rotel queso.  You can use mild Rotel if you don't like spicy food.  We both wished I had doubled the recipe.  Put this on your menu ASAP!




Queso Smothered Chicken
(Printable Recipe)

1 bottle Lawry's Baja Chipotle 30 minute marinade (or Mesquite)
4 boneless chicken breasts, pounded to an even thickness

1 Tbsp olive oil
1 cup orzo
2 cups chicken broth
2 Tbsp tomato paste
2 tsp Pampered Chef Southwestern Seasoning or chili powder

8 oz Velveeta, diced
1 can Ro-Tel diced tomatoes and green chilies

Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees).

While the chicken is grilling prepare the orzo.

Heat oil in a large saucepan over medium heat and add orzo. Cook, stirring constantly, until lightly browned.  Stir in Southwestern Seasoning or chili powder, tomato paste and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes. Fluff with a fork.

Combine Ro-tel and Velveeta in a medium bowl.  Heat on HIGH in the microwave in 30 second intervals until cheese is melted.

To assemble the Queso Smothered Chicken - place 1/4 of the orzo on a plate, top with grilled chicken. Pour 3-4 Tbsp cheese dip over chicken and orzo.


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44 comments:

  1. This looks so good!! I will be making this tonight. Thanks for all your recipes, they really help me take the "thinking" out of menu planning.

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  2. I could eat this right now for breakfast.

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  3. putting this on my must try list!

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  4. Dog gone it! I don't get velvetta here or anything like it but my mouth is watering from the photo's. I wanna lick the plate just from the photo. :P

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  5. The pictures of this dish are making me starving! Looks so good! I will have to remake with rice or risotto since we can't have gluten.
    I love the new halloween header too.

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  6. Awesome! I love spicy food and could eat Mexican food anytime. Thanks so much for sharing ~ I will definitely be making this!

    Pat

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  7. Can you tell me if it ends up spicy? I love spicy but hubby doesn't like spicy at all. Can't wait to make it, thanks!

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  8. Tammy - the spice comes from the Ro-tel. I would use mild Ro-tel if you are concerned about heat.

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  9. OMG!!! Made this last night and LOVED it!!! This for sure will make it into a must have again!!!

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  10. Pinned it! Looks fabulous, Steph. Can't wait to try it.

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  11. I'm assuming if you make it with a cup of rice you would only Israel a cup of chicken broth? Making it tonight, so excited!

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  12. Jeannette - it would be a 2:1 ratio with rice. 2 cups water/broth for 1 cup of rice.

    Hope you enjoy it!

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  13. Jeannette - instant rice would be 1:1 ratio

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  14. Just made this last night and it was delicious! I broiled the chicken because it was too cold to grill outside and I don't have and indoor grill. Thanks for this recipe, it was easy to make and my fiance and I both loved it. I will absolutely be making it again!!

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  15. Being covered in cheese is good enough. Throw in the generous sprinkling of chili powder and you have a dish more than worthy of being on the menu of anyone doing catering in sydney.

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  16. I literally just finished eating this dish. I really liked it! My boyfriend, on the other hand, can't get over how good it was! He said this is his favorite dish that I have made so far! So thank you to you for posting this! This recipe will be made on a regular basis!

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  18. Made this for dinner with a couple of changes (because of poor planning on my part). We chunked up chicken breast and put it in with the stock so it could cook with the orzo. I also added just a little bit of cumin. No Velveeta so we covered it with some store bought queso. Definitely a new family favorite!

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  19. I'm making this tonight. But I am adding chorizo sausage in there... maybe in the orzo! Everything else is staying the same! Can't wait to try it!

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  20. This looks uh-mazing! I'm making this tonight! I think I'll dice up some green bell pepper and toss in with the orzo.

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  21. This recipe is so good, except instead of orzo I made the rice from your "Pollo Loco" recipe and it was a huge success! I will definitely make this again!

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  22. MJ - so glad you liked it - this and Pollo Loco are two of my all-time favorite chicken recipes

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  23. Totally with you about nearly licking my plate...that sauce is so good with the chicken and orzo! I made a double batch of the orzo, and spiced with 1 1/2 t chili powder, 1/2 t smoked paprika. I also baked my chicken in the oven - 350 for about 30 minutes. Delicious...new favorite in our house!!

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  24. I really want to try this but I can't find the marinade, what else could I use?

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  25. Kristen - can you find Lawry's mesquite marinade? You can also use a packet of McCormick's Mesquite marinate mix.

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  26. We couldn't find this marinade either, but used Santa Fe Lime and it was really good.

    Thanks for such a great recipe! You've been featured :)

    Crafty Momma

    http://craftsformommas.blogspot.com/2013/01/queso-smoothed-chicken.html

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  27. Looks great!!! Any idea on how many calories per serving?

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  28. Looks great!!! Any idea on how many calories per serving?

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  29. Do you have any suggestions of what can be used in replace of the rotel? So many of your recipes call for rotel but we cannot get it in Canada and this looks DELISH!!!

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  30. Denita - you can use a can of diced tomatoes and a small can of green chilies.

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  31. I happened onto your site yesterday and am so pleased to have found you - I used the Black Diamond extra sharp cheese with the Rotels and my husband and I were delighted! This is a keeper! Thanks!

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  32. Amazing recipe. Just blogged about it and how my boyfriend & I are basically addicted to this meal!

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  33. I want to make this but cant find the Lawreys seasoning anywhere. Tried oredering online even and they sent me a message 2 days later saying they cant get it anymore. Any suggestions on what I can use instead??

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  34. w2003s - you can use the Lawry's Mesquite marinade if you can't find the Baja Chipotle.

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  35. Want to make this tomorrow for Cindo De Mayo!!! Do you need to pre-cook (boil) the orzo first or does it cook in the oil and broth? Thanks!

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  36. Ellen - don't Pre-cook the orzo. It cooks in the oil and broth. Enjoy!

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  37. Glad a couple folks posted that it still came out ok after baking in oven since I don't know to much about grilling. Gonna pick up what I need and make this tomorrow night.

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  38. Kellie - you can pan sear the chicken for 2-3 minutes on each side and finish it off in the oven at 400 for 10 minutes. Enjoy!

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  40. Made this once and the family licked the pan. Tonight going to try making with the new white Velveeta in place of the normal one. We pan fried since we don't have grill and the family loved

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