Name: Homemade Pollo Loco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup orange juice; 1/4 cup lime juice; 6 cloves garlic (minced); 2 tsp ground cumin; 1 tsp dried oregano; 1/4 cup olive oil; Salt and pepper to taste; 1 cup long-grain white rice; 2 cups chicken broth; 1/2 cup tomato sauce; 1/2 cup white queso dip

Description

Contents show

This homemade Pollo Loco brings the thrill of restaurant-style Mexican chicken and rice right to your kitchen—a cheesy, savory, one-pan feast! Cooked with aromatic saffron rice and topped with creamy queso, juicy, well-seasoned chicken is perfect for busy weeknights or when you’re hankering after a warm, filling dinner. It’s quick, simple, and just wonderful.

Why You Will Love This Recipe

Perfection in one pot: less cleanup, more taste!
Experience the delicious taste of Pollo Loco in the comfort of your own home. Restaurant-style at Home
Fast and simple; ready in approximately thirty minutes!
Extremely creamy and flavorful: saffron rice, queso, and seasoned chicken taken together are irresistible.

Ingredients

You will need: Homemade Pollo Loco calls for

4 boneless, skinless chicken breasts
1/2 cup orange juice
1/4 cup lime juice
6 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 cup olive oil
Salt and pepper to taste
1 cup long-grain white rice
2 cups chicken broth
1/2 cup tomato sauce
1/2 cup white queso dip

Note: The recipe card below has the whole list of ingredients together with precise measurements.

Making homemade pollo loco: how?

First step: get the chicken ready.

To enable the chicken to brown correctly, pat it dry with a paper towel.
For best taste, toss with adobo seasoning and massage it in.

Cook the chicken in the second step.

In a big Dutch oven or deep nonstick pan set over medium heat, warm olive oil.
Add the chicken pieces and let them develop a golden sear undisturbed for roughly three minutes.
Flip and keep frying until just crispy and totally done.

Third step: boil the rice.

Stir in the saffron yellow rice, tomato bouillon—if using—and water once the chicken is done.
Boil for one minute, then lower the heat to a medium simmer.
Cover with a lid and let it simmer for 20 to 25 minutes till the rice becomes fluffy and soft.

Step 4: Include the queso.

Stir in the milk and queso dip after the rice is done.
Fluff everything together using a fork until smooth and fully blended.

Step 5: Present and Appreciate!

Present hot and savor this masterwork of homemade pollo loco!

Advice on Making Homemade Pollo Loco

Pat the chicken dry to improve flavor absorption and browning.
Keep the lid on; avoid peeking while the rice cooks; ideal texture depends on steam!
Change the creaminess; for a looser, extra-creamy consistency, stir in some milk.
For a kick, toss chopped jalapeños, red pepper flakes, or spicy sauce.

Serving Techniques

Though this homemade pollo loco is great on its own, here’s how you elevate it:

Wrap it up into a cheesy chicken burrito by spooning it into heated tortillas.
Top it off with sliced avocado, fresh cilantro, or a sour cream drizzle.
Match it right with roasted veggies, a fresh salad, or black beans.

Make Ahead and Organization for Storage

Keeping Leftovers

Keep refrigerated in an airtight container for up to three days.

Slowing down

Freeze for three months or more in a sealed, freezer-safe container.
Thaw in the refrigerator overnight; then, reheat.

Repeating

Heat over medium-low on a stovetop; add a splash of milk or water to revive the creamy quality.
Heat in 30-second intervals, stirring between each one till warmed through.
For more freezing and storage tips, check out this guide on how to properly freeze smoked salmon.

FAQs

Using another kind of rice is possible.

Definitely yes. You can use white or jasmine rice even though saffron yellow rice offers that traditional Pollo Loco taste. Just vary the cooking time and liquid ratio as necessary.

Suppose I run out of Goya Adobo seasoning?

Not too concerned about it. Replace with a concoction of black pepper, salt, onion powder, garlic powder, and a little cumin.

How can I make this dish spicier?

Before serving, toss chopped jalapeños, a bit of cayenne, or sprinkle with your preferred hot sauce.

Which sort of queso dip tastes best?

For a handmade white queso dip, melt white American cheese with a small milk drizzle; otherwise, a store-bought white queso dip works nicely.

Conclusion

This homemade Pollo Loco is just perfect for a comfort meal—flavor-packed, cheesy, and shockingly simple to prepare. This is sure to be a fresh favorite in your house with succulent, seasoned chicken, aromatic saffron rice, and a creamy queso finish. Moreover, everything comes together in one pot, so cleaning is simple!

One thing’s for sure—everyone will be returning for seconds whether you’re preparing this for a family event, meal planning for the week, or a short night’s dinner. So collect your ingredients and treat yourself to a handcrafted rendition of this restaurant staple. You will enjoy it, really!