Description
Bursting with bold Mexican flavors, Pollo Loco is a comforting dish made with tender chicken, fragrant saffron rice, and creamy queso. It’s a true crowd-pleaser!
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp Goya Adobo seasoning
- 1 cup uncooked saffron rice
- 2 cups chicken broth
- 1 cup white queso dip
- 1 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- Season the Chicken: Generously rub the chicken breasts with Goya Adobo seasoning. Let them marinate for 20–30 minutes.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Cook the chicken breasts for 5–6 minutes on each side until golden brown and fully cooked. Remove and let rest.
- Prepare the Rice: In the same skillet, pour the chicken broth and bring to a boil. Stir in the saffron rice, reduce heat to low, cover, and let it simmer for 15–20 minutes until tender.
- Add the Queso: Stir the queso dip into the rice, ensuring it’s evenly mixed and creamy. Add a splash of milk for a smoother consistency if needed.
- Serve: Slice the chicken and layer it over the cheesy saffron rice. Garnish with fresh cilantro and enjoy!
Notes
- Marination Enhances Flavor: Letting the chicken marinate with Goya Adobo seasoning for at least 30 minutes ensures a more flavorful and tender result. You can even marinate it overnight for deeper seasoning.
- Cook Rice with Broth: Using chicken broth instead of water to cook the rice infuses it with rich, savory flavors that elevate the dish. Add a pinch of saffron or turmeric for extra aroma and color.
- Customize Your Queso: Adjust the queso dip to your taste by mixing in jalapeños, chili powder, or even a splash of hot sauce for a spicy kick.
- Prep Time: 10 min
- Cook Time: 25 min