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Pollo Loco Mexican Chicken Recipe

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Ingredients
  

For the Chicken:

  • 1 lb boneless skinless chicken breasts or thighs
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil

For the Rice:

  • 1 cup white rice
  • 2 cups chicken broth
  • 1 tsp olive oil
  • 1 tsp garlic minced
  • ¼ cup onion finely diced
  • ¼ tsp salt

For the Queso:

  • 1 cup shredded cheese Monterey Jack or a Mexican blend works best
  • ½ cup milk or heavy cream
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Optional: A small pinch of cayenne for a hint of spice

Instructions
 

Step 1: Season and Cook the Chicken

  • Start by mixing the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub this seasoning blend all over your chicken. Heat olive oil in a large skillet over medium heat, then add the chicken. Cook for about 6-7 minutes on each side, or until the chicken is fully cooked and golden. Once done, set it aside to rest while you prepare the rest of the dish.
  • Pro Tip: Slicing the chicken after it rests helps lock in the juices, so don’t rush it!

Step 2: Prepare the Rice

  • In the same skillet, add a little olive oil and sauté the garlic and onion until fragrant. Add the rice and stir it around for a minute to toast it lightly. Pour in the chicken broth and bring everything to a boil. Lower the heat, cover the skillet, and let the rice simmer for about 15 minutes, or until it’s tender and fluffy. Fluff it up with a fork before serving.
  • Time-Saving Tip: You can use pre-cooked rice if you’re in a hurry—just sauté it briefly with the garlic and onion for added flavor.

Step 3: Whip Up the Queso

  • While the rice is cooking, let’s get that queso ready. In a small saucepan, heat the milk or heavy cream over low heat. Gradually add the shredded cheese, stirring constantly until it’s melted and smooth. Stir in the garlic powder and onion powder for a little extra flavor. If you like a touch of heat, sprinkle in a pinch of cayenne.
  • Queso Hack: If the queso gets too thick, just add a splash more milk to loosen it up.

Step 4: Assemble and Serve

  • Now for the fun part! Start by spreading a generous helping of rice on each plate. Top it with slices of the seasoned chicken and then drizzle that creamy queso all over. Garnish with chopped cilantro, diced tomatoes, or even a squeeze of lime if you’re feeling fancy. Serve it up while everything is still warm and melty.