Pollo Loco – Mexican Chicken and Rice

Pollo Loco – grilled chicken over Mexican rice and smothered in white queso – My favorite Mexican recipe! I literally licked my plate! SOOO good!!

Pollo Loco - grilled chicken over Mexican rice and smothered in white queso - My favorite Mexican recipe! I literally licked my plate! SOOO good!!

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This could quite possibly be the best thing that I have ever made!  We both took one bite and knew this was our new favorite meal.  It was inspired by a dish Chicken Legs had when he was out of town.  He described the dish to me, and I thought it sounded like something I would like.

I decided to take a shot at it and recreate it at home.  It was unbelievable!  The chicken had a fabulous flavor, and the Mexican rice was spot on!  We will never have to go out for Mexican again.

We grilled our chicken. If you don’t have access to a grill or the weather isn’t right to fire up the grill, you can cook the chicken inside. Pan sear the chicken breasts in a skillet for 3 or 4 minutes per side. Place chicken on a baking sheet and bake at 425ºF for an additional 10 minutes. 

Chicken Legs said this was so good that he could write my blog post today –“YOU MUST MAKE THIS!”  Well said!

Pollo Loco - grilled chicken over Mexican rice and smothered in white queso - My favorite Mexican recipe! I literally licked my plate! SOOO good!!

Pollo Loco

Yield: 4 people
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Pollo Loco – grilled chicken over Mexican rice and smothered in white queso – My favorite Mexican recipe! I literally licked my plate! SOOO good!!

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 bottle Lawrys Baja Chipotle Marinade or Lawrys Mesquite Marinade
  • 3 Tbsp vegetable oil
  • 1 cup uncooked long grain rice (not instant)
  • 1 Tbsp dried minced onion flakes
  • 1 tsp garlic salt
  • 1 tsp Southwestern or Taco seasoning
  • 2 cups chicken broth
  • ½ cup tomato sauce
  • 1 container refrigerated white Mexican Queso (I used Gordos Cheese Dip)
  • 1 chopped tomato

Instructions:

  • Pour Lawrys Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees).
  • While the chicken is grilling prepare the rice.
  • Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern/Taco seasoning.
  • Stir in onion flakes, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
  • Heat cheese dip according to package directions set aside.
  • To assemble the Pollo Loco – place 1/4 of the rice on a plate, top with grilled chicken. Pour 2-3 Tbsp cheese dip over chicken and rice and top with chopped tomatoes.

Notes:

If you don’t have access to a grill or the weather isn’t right to fire up the grill, you can cook the chicken inside. Pan sear the chicken breasts in a skillet for 3 or 4 minutes per side. Place chicken on a baking sheet and bake at 425ºF for an additional 10 minutes. 
Pollo Loco - grilled chicken over Mexican rice and smothered in white queso - My favorite Mexican recipe! I literally licked my plate! SOOO good!!

Steph

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Comments

  1. We live in an apartment and don't have access to a grill 🙁 Is there another process we could use to cook the chicken?

    1. You can cook it a few minutes on each side in the skillet and then finish baking in the oven at 400 degrees for about 10 minutes. Enjoy!

  2. I absolutely adore Pollo Loco!!!! I can't wait to try your version this week. I LOVE every single recipe I've ever made of yours and want you to know how much I appreciate the time you take on your recipes and blog. Thank you so much!!

  3. Some how I didn't notice the queso dip part of the recipe so I had to leave it off, but this was still delicious! We used the mesquite marindae and loved it!

  4. I hate to ask, but what kinds of herbs/spices do you think would work as a substitute for the Lawry's? I am gluten free, so their marinades are a huge no-no for me. I'm dying to make this because it looks amazing. Thanks for any help you can offer. I have it on the menu for next week, but I'm afraid skipping the marinade will mess it all up.

    1. I have celiac and was also wondering about the marinade. But, after checking the Lawry's product info, I found that the Baja Chipotle and Mesquite marinades are both gluten free. 🙂

  5. I've been making this recipe for about a year now and it's truly a family-favorite at our house. Thank you so much for sharing!

  6. Is there a 12-step program for Pollo Loco addicts? Ever since I cooked this the first time, my son has INSISTED that we have it at least once a week. He is hooked! : )

  7. This was sooo good! My husband gobbled it up and talked about it for the rest of the night. I had to go to 3 different stores to find the Baja Chipotle, but it made the dish. So much great flavor here!

  8. My family LOVED this Loco Chicken and it was so easy! Made enough for leftovers, but there weren't any. My teenage son asked me to make it again tomorrow night. A new family favorite! Thanks, Steph.

  9. I made this last night and really enjoyed it! I used Arizona Dreaming from Penzey's spices in the rice. Next time I think I'll try to incorporate some corn and black beans into the rice as well. Thanks for sharing this great recipe!

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