Indulge in the vibrant flavors of Mexican cuisine with our Pollo Loco recipe. This mouthwatering dish combines tender chicken, aromatic saffron rice, and creamy queso for a satisfying meal that’s bursting with flavor. Perfect for a cozy dinner with loved ones or a festive gathering, this recipe is simple to prepare and sure to become a favorite in your home. Let’s dive into how to make this delightful Pollo Loco dish!
Ingredients:
– 2 tsp olive oil
– 1.5 lbs uncooked boneless skinless chicken breast, cut into small bite-size pieces
– 1 tsp Goya Adobo Seasoning
– 1 10 oz package Vigo Saffron Yellow Rice (Arroz Amarillo)
– 1 cube Knorr Tomato Bouillon (optional)
– 2½ cups water
– 3 oz White Queso Dip
– 2 tbsp milk (skim, 1%, 2%, or whole all work)
– Cooking spray
Instructions:
1. Prepare the Chicken:
– If the chicken seems moist, gently pat it dry with a paper towel. Sprinkle the adobo seasoning over the chicken, rubbing it in evenly.
2. Cook the Chicken:
– Heat olive oil in a large Dutch oven or non-stick skillet with a tight-fitting lid over medium heat. Add the diced chicken breast and cook for about 3 minutes on one side. Then, flip the chicken and continue cooking until browned and cooked through.
3. Prepare the Rice:
– Once the chicken is cooked, add the package of saffron yellow rice to the skillet. Optionally, crush the tomato bouillon cube and add it to the mixture. Pour in the water and stir well. Bring the mixture to a boil for one minute, then reduce the heat to a simmer.
4. Cook the Dish:
– Cover the skillet with the lid and let the chicken and rice simmer for at least 20 minutes. Check the rice for doneness after 20 minutes; it should be tender and fully cooked.
5. Add the Queso:
– Once the rice is cooked, add the white queso dip and milk to the skillet. Gently fluff the mixture with a fork, ensuring the queso is evenly distributed throughout the dish.
6. Serve Warm:
– Transfer the Pollo Loco to serving plates and enjoy it warm! Garnish with fresh cilantro or diced tomatoes for an extra pop of color and flavor.
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Serving Tips:
1. Garnish with Fresh Herbs: Sprinkle chopped cilantro or parsley over the Pollo Loco just before serving for a burst of freshness and color.
2. Add Some Heat: For spice lovers, serve with sliced jalapeños or a drizzle of hot sauce on the side.
3. Pair with Side Dishes: Serve alongside traditional Mexican sides such as refried beans, guacamole, or a crisp salad for a well-rounded meal.
4. Family-Style Dining: Place the skillet of Pollo Loco in the center of the table and let everyone help themselves for a fun and interactive dining experience.
5. Customize Toppings: Set out bowls of additional toppings like diced tomatoes, sliced avocado, or lime wedges so guests can personalize their plates to their liking.
Storage Tips:
1. Refrigeration: Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days.
2. Reheating: Reheat individual servings in the microwave or gently on the stovetop with a splash of water to prevent drying out.
3. Freezing: While this dish is best enjoyed fresh, you can freeze leftovers in a freezer-safe container for up to 1-2 months. Thaw overnight in the refrigerator before reheating.
4. Batch Cooking: Consider doubling the recipe and portioning out leftovers into meal-sized containers for easy grab-and-go lunches or dinners throughout the week.
5. Refreshing Leftovers: Add a splash of chicken broth or water when reheating to help revive the flavors and prevent the dish from becoming too dry.
By following these serving and storage tips, you can make the most out of your Pollo Loco leftovers and ensure that every meal is just as delicious as the first serving!
FAQs:
1. Can I substitute the chicken breast with another type of protein?
Absolutely! While chicken breast is traditionally used in Pollo Loco, you can easily swap it out for boneless skinless chicken thighs, diced pork, shrimp, or even tofu for a vegetarian option. Just adjust the cooking time accordingly based on the protein you choose.
2. Is it necessary to use saffron yellow rice, or can I use plain rice?
While saffron yellow rice adds a beautiful color and subtle flavor to the dish, you can definitely use plain white rice if you prefer or if saffron rice is unavailable. Simply follow the cooking instructions for the type of rice you choose and adjust the seasoning to taste.
3. Can I make this recipe ahead of time for meal prep?
Yes! Pollo Loco is a great option for meal prep. You can prepare the dish ahead of time and store it in individual containers for easy grab-and-go lunches or dinners throughout the week. Just be sure to store it properly in the refrigerator and reheat it gently to avoid drying out the chicken and rice.
4. Is there a way to make this recipe dairy-free?
Absolutely! If you prefer a dairy-free version of Pollo Loco, you can omit the white queso dip and milk altogether or substitute them with dairy-free alternatives such as vegan cheese sauce or coconut milk. Adjust the seasoning to taste and enjoy a dairy-free version of this delicious dish!
Conclusion:
With just a few simple ingredients and easy-to-follow steps, you can whip up a delicious Pollo Loco dish that’s sure to impress. Whether you’re cooking for a weeknight dinner or a special occasion, this Mexican-inspired recipe is a crowd-pleaser. Treat your taste buds to the savory flavors of tender chicken, aromatic rice, and creamy queso with our Pollo Loco recipe. ¡Buen provecho!
📖 Recipe
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Pollo Loco – Mexican Chicken and Rice with Queso
- Total Time: 30 mins
- Yield: 5 servings
- Diet: Gluten Free
Description
Indulge in the vibrant flavors of Mexican cuisine with our Pollo Loco recipe. This mouthwatering dish combines tender chicken, aromatic saffron rice, and creamy queso for a satisfying meal that’s bursting with flavor. Perfect for a cozy dinner with loved ones or a festive gathering, this recipe is simple to prepare and sure to become a favorite in your home.
Ingredients
2 tsp olive oil
1.5 lbs uncooked boneless skinless chicken breast, cut into small bite-size pieces
1 tsp Goya Adobo Seasoning
1 10 oz package Vigo Saffron Yellow Rice (Arroz Amarillo)
1 cube Knorr Tomato Bouillon (optional)
2½ cups water
3 oz White Queso Dip
2 tbsp milk (skim, 1%, 2%, or whole all work)
Cooking spray
Instructions
- If the chicken seems “wet,” pat it dry with a paper towel and then sprinkle with the adobo seasoning and rub it in all over.
- Heat oil in a large Dutch oven or non-stick large deep skillet with a tight-fitting lid over medium heat. Add diced chicken breast and cook on one side for about 3 minutes and then turn and continue to cook for a few minutes.
- When the chicken is cooked and browned, add in the package of rice, crushed-up tomato bouillon, and water. Stir and bring to a boil for one minute. Reduce heat to a simmer. Cover and let cook for at least 20 minutes before checking the rice for doneness. It should be done between 20-25 minutes.
- When rice is cooked, add in queso and milk then fluff all together with a fork. Serve warm!
Notes
Customize your Pollo Loco by adding toppings like diced tomatoes, sliced jalapeños, or avocado for extra flavor and texture.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Keywords: Pollo Loco, Mexican Chicken and Rice, Queso Recipe, Saffron Rice, Adobo Seasoning
