Description
Pollo Loco is a flavorful Mexican-inspired dish featuring marinated grilled chicken breasts served over a seasoned long grain rice, topped with warm white Mexican queso and fresh chopped tomatoes. This quick and easy recipe offers a delicious balance of smoky, spicy, and cheesy flavors perfect for a hearty family meal or casual dinner.
Ingredients
Scale
Chicken Marinade and Chicken
- 4 boneless skinless chicken breasts
- 1 bottle Lawrys Baja Chipotle Marinade or Lawrys Mesquite Marinade
- 3 Tbsp vegetable oil
Seasoned Rice
- 1 cup uncooked long grain rice (not instant)
- 1 Tbsp dried minced onion flakes
- 1 tsp garlic salt
- 1 tsp southwestern seasoning or taco seasoning
- 2 cups chicken broth
- ½ cup tomato sauce
Toppings and Assembly
- 1 container refrigerated white Mexican Queso (such as Gordos Cheese Dip)
- 1 chopped tomato
Instructions
- Marinate the Chicken: Pour the Lawrys Baja Chipotle Marinade over the chicken breasts and place them in the refrigerator. Allow the chicken to marinate for at least 30 minutes or up to overnight for deeper flavor penetration.
- Grill the Chicken: When ready to cook, preheat your grill. Grill the marinated chicken breasts until they reach an internal temperature of 165°F (74°C), ensuring they are fully cooked and juicy.
- Prepare the Rice: While the chicken grills, heat 3 tablespoons of vegetable oil in a large saucepan over medium heat. Add the uncooked rice and cook, stirring constantly, until the grains puff up and turn golden brown. Sprinkle the rice with garlic salt and southwestern or taco seasoning as it cooks, stirring to combine.
- Simmer the Rice: Stir in the dried minced onion flakes, tomato sauce, and chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let the rice simmer gently for 20 to 25 minutes or until all the liquid is absorbed. Once cooked, fluff the rice with a fork to separate grains.
- Heat the Cheese Dip: Warm the white Mexican queso cheese dip according to the package instructions, either by microwaving briefly or heating on the stovetop until smooth and creamy.
- Assemble the Pollo Loco: On each plate, lay a quarter of the fluffy seasoned rice, top with one grilled chicken breast, spoon 2 to 3 tablespoons of warmed cheese dip over the chicken and rice, then garnish with chopped fresh tomatoes for a bright, fresh contrast.
Notes
- Marinating the chicken overnight enhances the smoky, spicy flavors but 30 minutes is sufficient for a quicker meal.
- Use a thermometer to ensure chicken is cooked to 165°F for food safety and juiciness.
- If you don’t have Southwestern or taco seasoning, a mix of cumin, chili powder, and paprika works as a substitute.
- Long grain rice is preferred for its separate fluffy texture when cooked; avoid instant rice for best results.
- For a spicier dish, add jalapeños or hot sauce as desired.
- This dish pairs well with a side of black beans or a fresh green salad.
