Pollo Loco is a delicious dish featuring rice and tender chicken topped with queso. Here’s how you can make it at home:
Cook Time: 25 minutes
Ingredients:
2 tsp olive oil
1.5 lbs uncooked boneless skinless chicken breast, cut
1 tsp Goya Adobo Seasoning
1 10 oz pkg Vigo Saffron Yellow Rice (Arroz Amarillo)
1 cube Knorr Tomato Bouillon (optional)
2½ cups water
3 oz White Queso Dip see notes
2 tbsp milk (skim, 1%, 2%, or whole all work)
Cooking spray
Instructions:
If the chicken seems “wet,” pat it dry with a paper towel, then sprinkle with the adobo seasoning and rub it in all over.
Heat olive oil in a large Dutch oven or non-stick deep skillet with a tight-fitting lid over medium heat. Add diced chicken breast and cook on one side for about 3 minutes, then turn and continue cooking for a few more minutes.
When the chicken is cooked and browned, add the package of rice, crushed tomato bouillon, and water. Stir and bring to a boil for one minute. Reduce heat to a simmer, cover, and let cook for at least 20 minutes before checking the rice for doneness. It should be done between 20-25 minutes.
When the rice is cooked, add in queso and milk, then fluff everything together with a fork. Serve warm!