Pollo Loco - Mexican Chicken and Rice with Queso is a flavorful and comforting dish that’s perfect for a weeknight dinner. This recipe combines tender chicken, seasoned with adobo, and cooked with saffron-infused yellow rice. The dish is finished with a generous topping of creamy white queso, adding a rich and indulgent touch to each bite. Simple to prepare yet packed with flavor, Pollo Loco is a great way to bring the vibrant tastes of Mexican cuisine to your dinner table. Serve it with a side of black beans or a fresh salad for a complete meal that’s sure to satisfy.
Pollo Loco - Mexican Chicken and Rice with Queso is a delicious and satisfying dish that combines tender, seasoned chicken with fragrant saffron rice, all topped with a rich and creamy queso sauce. This easy-to-make recipe is perfect for a weeknight dinner, offering a burst of Mexican-inspired flavors that will delight your taste buds.
INGREDIENTS
- 3 oz white queso: Adds a creamy, indulgent layer of flavor to the dish, bringing everything together beautifully.
- 2 tsp olive oil: Used for sautéing the chicken, helping it brown and develop rich flavors.
- 2 tbsp milk: Helps to smooth out the queso, making it easier to mix with the rice and chicken.
- 1.5 lbs chicken breast: The main protein in the dish, providing tender and juicy bites of chicken.
- 1 tsp adobo seasoning: A blend of spices that enhances the flavor of the chicken, giving it a delicious kick.
- 10 oz saffron yellow rice: A fragrant, flavorful rice that forms the base of the dish, infused with the unique taste of saffron.
- 1 cube tomato bouillon: Adds depth of flavor to the rice, complementing the saffron and tying the dish together.
- 2½ cups water: Used to cook the rice and blend with the bouillon, creating a rich, flavorful base.
- Cooking spray: Prevents the chicken from sticking to the pan, making cooking and cleanup easier.
INSTRUCTIONS
- Step 1:
- Start by preparing the chicken. Pat the chicken breasts dry with paper towels to remove any excess moisture. Season them generously with adobo seasoning, rubbing it thoroughly into the chicken to ensure even coverage.
- Step 2:
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the seasoned chicken breasts to the skillet. Sauté the chicken for about 3 minutes on each side, or until the chicken is browned and cooked through. This will help lock in the flavors and give the chicken a delicious crust.
- Step 3:
- After the chicken is browned, add the saffron yellow rice, water, and tomato bouillon cube to the skillet. Stir to combine all the ingredients, making sure the bouillon cube dissolves completely.
- Step 4:
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the skillet, and let the rice and chicken simmer for 20-25 minutes. Check the rice for doneness before removing from heat— it should be tender and fully cooked, having absorbed all the liquid.
- Step 5:
- Once the rice is cooked, remove the skillet from the heat. Add the white queso and milk to the skillet, gently fluffing the rice with a fork to mix everything together. The queso will melt into the rice, creating a creamy and flavorful sauce.
- Step 6:
- Serve the Pollo Loco warm, ensuring each serving includes a portion of the chicken, saffron rice, and creamy queso. Garnish with fresh cilantro or a squeeze of lime juice if desired. Enjoy this comforting and flavorful dish as a complete meal or alongside your favorite Mexican sides.
Serving and Storage Tips
- Pollo Loco is best served hot, right after cooking, to enjoy the creamy queso and tender chicken at their peak. Pair it with a side of black beans, a simple salad, or some warm tortillas to complete the meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if needed to maintain the creamy texture.
- This dish also freezes well. To freeze, let the cooked chicken and rice cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Helpful Notes
- For added flavor, try marinating the chicken in lime juice and garlic for 30 minutes before cooking. This will give the chicken a zesty kick that complements the creamy queso.
- If you prefer a spicier dish, add some chopped jalapeños or a pinch of cayenne pepper to the rice while it cooks.
- Using a cast-iron skillet can help achieve an even, crispy sear on the chicken, enhancing the overall flavor and texture of the dish.
Tips from well-known chefs
- Chef Rick Bayless: “For an authentic Mexican touch, use homemade queso instead of store-bought. The freshness and flavor of homemade queso can really elevate the dish.”
- Chef Aarón Sánchez: “Don’t be afraid to experiment with different types of cheese. While queso is traditional, adding a bit of sharp cheddar or Monterey Jack can give the dish a unique twist.”
- Chef Marcela Valladolid: “Top the dish with fresh avocado slices or a dollop of sour cream for an added layer of richness and flavor.”