Pollo Loco (Print version)
Citrus-marinated Pollo Loco chicken served over seasoned rice with warm queso, cilantro, and lime.
# Ingredients:
For the citrus chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs
02 -
1/2 cup (120 ml) pineapple juice
03 -
2 tablespoons lime juice
04 -
2 tablespoons orange juice
05 -
2 tablespoons olive oil
06 -
3 cloves garlic, minced
07 -
2 teaspoons chili powder
08 -
1 teaspoon ground cumin
09 -
1 teaspoon dried oregano
10 -
1 teaspoon kosher salt
11 -
1/2 teaspoon smoked paprika or annatto powder
12 -
1/2 teaspoon black pepper
For the rice
13 -
1 tablespoon olive oil
14 -
1/2 small yellow onion, finely diced
15 -
1 cup (190 g) long-grain white rice
16 -
1 3/4 cups (415 ml) chicken broth
17 -
1/2 cup (120 ml) tomato sauce
18 -
1/4 cup (60 g) canned diced green chiles
19 -
1/2 teaspoon kosher salt
For serving
20 -
1 cup (240 g) queso blanco dip or white cheese sauce
21 -
2 tablespoons milk, plus more as needed
22 -
1/4 cup chopped fresh cilantro
23 -
1 lime, cut into wedges
24 -
Sliced jalapeno or pico de gallo, optional
# Instructions:
01 -
Whisk pineapple juice, lime juice, orange juice, olive oil, garlic, chili powder, cumin, oregano, salt, paprika, and pepper in a bowl. Add the chicken, turn to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours.
02 -
Heat a large skillet over medium-high heat. Remove the chicken from the marinade and let excess drip off. Sear for 5-6 minutes per side, until browned and the center reaches 165°F. Transfer to a plate and rest.
03 -
Reduce heat to medium. Add olive oil and onion to the same skillet and cook for 2 minutes. Stir in the rice and cook for 1 minute until the grains look lightly glossy.
04 -
Add chicken broth, tomato sauce, green chiles, and salt. Bring to a simmer, cover, reduce heat to low, and cook for 18-20 minutes, until the liquid is absorbed and the rice is tender.
05 -
In a small saucepan, warm queso blanco with 2 tablespoons milk over low heat. Stir until smooth and pourable. Add another splash of milk if it is too thick.
06 -
Fluff the rice with a fork. Slice the rested chicken and place it over the rice. Spoon warm queso over the top, then finish with cilantro, lime wedges, and optional jalapeno or pico de gallo.
# Good to know:
01 -
Marinating time can be 30 minutes to 4 hours.
02 -
Use a thermometer to confirm chicken reaches 165°F.
03 -
Best served right after the queso is warmed.