Description
Sizzling Pollo Loco brings spicy Mexican charm to your dinner table, blending tender chicken and creamy queso over fluffy rice. Zesty flavors dance together, promising a delightful culinary journey you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) uncooked boneless skinless chicken breast, cut into small bite-size pieces
- 1 teaspoon Goya Adobo Seasoning
Grains and Base:
- 1 10-ounce (283 grams) package Vigo Saffron Yellow Rice (Arroz Amarillo)
- 1 cube Knorr Tomato Bouillon (optional)
- 2.5 cups water
Finishing and Preparation Ingredients:
- 2 teaspoons olive oil
- 3 ounces (85 grams) White Queso Dip
- 2 tablespoons milk (skim, 1%, 2%, or whole)
- Cooking spray
Instructions
- Carefully blot chicken pieces with paper towels to remove excess moisture, then generously massage adobo seasoning across entire surface of the meat.
- Warm olive oil in a spacious dutch oven or deep skillet with a secure lid over medium-high temperature.
- Carefully introduce seasoned chicken pieces into the heated pan, allowing them to sear and develop a golden-brown exterior. Cook undisturbed for approximately 3-4 minutes on the first side.
- Rotate chicken pieces to ensure even browning, continuing to cook until completely opaque and lightly caramelized.
- Gently crumble tomato bouillon directly into the pan, then add rice and appropriate water volume. Stir ingredients thoroughly to distribute seasoning evenly.
- Increase heat momentarily to bring liquid to a vigorous boil, then immediately reduce temperature to low. Cover the pan with a tight-fitting lid.
- Allow mixture to simmer quietly for 20-25 minutes, resisting the urge to lift the lid frequently. Rice should absorb liquid and become tender.
- Once rice reaches perfect consistency, remove from heat and fold in queso and milk, using a fork to create a light, fluffy texture.
- Transfer to serving dishes immediately while still steaming hot, ensuring each portion receives an equal blend of chicken, rice, and creamy queso.
Notes
- Pat chicken dry before seasoning to ensure better browning and crispy texture.
- Use high-quality adobo seasoning for deeper, more authentic Mexican flavor profile.
- Crush tomato bouillon thoroughly to distribute flavor evenly throughout the dish.
- Break rice grains while stirring to prevent clumping and achieve perfect consistency.
- Let dish rest for 5 minutes after cooking to allow flavors to meld together completely.
- Substitute lactose-free milk and vegan queso for dairy-sensitive diets.
- Consider adding fresh cilantro or green onions as a bright, fresh garnish before serving.
- For extra protein, mix in black beans or diced bell peppers during rice cooking stage.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 460
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg