Description
Pollo Loco is a vibrant, flavorful Mexican-inspired dish featuring tender, marinated chicken served alongside seasoned rice and creamy queso sauce. This one-skillet meal balances zesty spices, buttery rice with veggies, and a rich cheese finish, perfect for any weeknight or casual gathering.
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 cup long-grain white rice
2 cups chicken broth
1 tablespoon butter
1 cup corn kernels (fresh or frozen)
1/2 cup red bell pepper, diced
1/4 cup cilantro, chopped
1 cup queso blanco or queso dip
Lime wedges, for serving
Instructions
- In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture evenly over the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 6-7 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, melt butter over medium heat. Add rice and stir to coat with butter. Cook rice for 1-2 minutes.
- Add chicken broth, bring to a boil, then reduce heat to low. Cover and cook for 18-20 minutes until rice is tender and liquid is absorbed.
- Meanwhile, heat corn and diced bell pepper in a separate pan over medium heat for 3-4 minutes until tender. Stir in chopped cilantro.
- Once rice is cooked, fluff with a fork and stir in the corn and bell pepper mixture.
- Serve rice in bowls topped with sliced chicken and a generous drizzle of warm queso blanco. Garnish with extra cilantro and lime wedges.
Notes
For extra heat, add cayenne pepper or chopped jalapeños to the spice rub.
To make it a one-pot meal, cook corn and bell peppers in the same skillet after removing chicken, then stir into rice.
Substitute chicken breasts with thighs for juicier flavor.
Vegetarian option: use seasoned tofu or grilled portobello mushrooms with vegetable broth.
Add black beans to rice for more protein and fiber.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently and add fresh queso sauce separately.
Freezes well without queso; add fresh queso when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
