Pollo Loco Mexican Chicken
Pollo Loco Mexican Chicken and Rice with Queso is a dish that brings joy to the table every time. With its bold flavors, creamy cheese, and comforting textures, it’s perfect for both casual dinners and special gatherings.
Ingredients
For the Chicken:
- 1.5 lbs boneless skinless chicken thighs or breasts
- 2 tbsp olive oil
- Juice of 1 lime
- 2 garlic cloves minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder adjust to taste
- ½ tsp salt
- ¼ tsp black pepper
- For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth Halal-certified
- 1 tbsp tomato paste
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp turmeric or annatto for color
- For the Queso:
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup whole milk
- 1 ½ cups shredded Halal white cheddar or Monterey Jack cheese
- 1 small jalapeño finely chopped (optional)
Substitutions:
- Use Greek yogurt or sour cream as a creamy topping.
- Swap white rice for brown rice adjusting the cooking time.
- For a lighter cheese sauce use low-fat milk and reduced-fat cheese.
Instructions
Marinate the Chicken
- In a bowl, mix olive oil, lime juice, garlic, paprika, cumin, chili powder, salt, and pepper. Add the chicken and coat well. Marinate for at least 30 minutes, or up to overnight in the fridge.
- Tip: The longer the marinade, the deeper the flavor. Overnight marination is ideal!
Cook the Chicken
- Heat a skillet or grill pan over medium-high heat. Cook the chicken for 5–7 minutes per side, until golden and fully cooked (internal temp 165°F). Remove and let rest for 5 minutes before slicing.
- Tip: Don’t overcrowd the pan—cook in batches if needed for a nice sear.
Cook the Rice
- In the same pan (wipe lightly if needed), add the rice, broth, tomato paste, garlic powder, onion powder, and turmeric. Bring to a boil, then reduce to a simmer, cover, and cook for 18–20 minutes until rice is tender and liquid is absorbed.
- Tip: Let the rice sit covered off-heat for 5 minutes before fluffing.
Make the Queso
- In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux. Slowly whisk in milk, stirring constantly until thickened, about 3–4 minutes. Reduce heat and add cheese and jalapeño. Stir until melted and smooth.
- Tip: If your queso is too thick, add a splash of milk. Too thin? Stir in more cheese or a bit more roux.
Assemble the Dish
- On a plate or bowl, layer rice, sliced chicken, and a generous drizzle of queso on top. Garnish with fresh cilantro, chopped tomatoes, or a squeeze of lime if desired.
Notes
No Buttermilk? Mix 1 cup milk with 1 tbsp lemon juice as a quick substitute.
Rice Sticking? Make sure your pan is well-heated and use a tight-fitting lid.
Cheese Clumping? Add cheese gradually and stir constantly over low heat.
Flavor Variations: Add sautéed bell peppers or corn to the rice for extra color and texture.
Make It Spicy: Add crushed red pepper flakes or a dash of hot sauce to the queso.