Description
Juicy, flavorful grilled chicken meets creamy, indulgent rice in this Homemade Pollo Loco recipe. A restaurant-quality dish, it’s perfect for family dinners or weekend barbecues, featuring bold spices, a zesty marinade, and luscious rice for ultimate comfort
Ingredients
For the chicken marinade:
1 ½ lbs boneless, skinless chicken thighs or breasts
¼ cup orange juice
2 tbsp lime juice
2 tbsp olive oil
3 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp oregano
1 tsp salt
½ tsp black pepper
For the creamy rice:
1 cup long-grain white rice
2 cups chicken broth
½ cup heavy cream
¼ cup sour cream
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
Instructions
- Prepare the Marinade: In a large bowl, whisk together orange juice, lime juice, olive oil, garlic, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Add chicken and coat thoroughly. Cover and marinate in the refrigerator for 1-8 hours.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Grill chicken for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
- Cook the Rice: In a medium saucepan, combine rice and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender.
- Make it Creamy: Stir in heavy cream, sour cream, garlic powder, onion powder, salt, and pepper. Cook for 2-3 additional minutes until creamy.
- Serve: Plate grilled chicken over the creamy rice, garnished with fresh cilantro if desired.
Notes
For extra spice, add chopped jalapeños or cayenne to the marinade.
Substitute brown rice for a healthier option, adjusting liquid and cooking time.
Store leftovers in airtight containers and reheat with added liquid to maintain creaminess.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal
