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A steaming plate of Homemade Pollo Loco with saffron rice, seasoned chicken, and creamy white queso, garnished with fresh cilantro and diced tomatoes.

Homemade Pollo Loco

A delicious homemade Pollo Loco recipe with juicy, flavorful chicken and creamy queso-infused rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Equipment

  • Dutch Oven
  • Deep Nonstick Pan

Ingredients
  

Chicken Marinade

  • 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

Rice

  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1/2 cup tomato sauce
  • 1/2 cup white queso dip

Instructions
 

  • Pat chicken dry with a paper towel to allow proper browning.
  • Season chicken with adobo seasoning and massage it in for best flavor.
  • Heat olive oil in a Dutch oven or deep nonstick pan over medium heat.
  • Add chicken and let it sear undisturbed for about three minutes. Flip and continue cooking until crispy and fully done.
  • Once chicken is cooked, stir in rice, chicken broth, and tomato sauce.
  • Boil for one minute, then reduce heat to a medium simmer. Cover with a lid and let cook for 20-25 minutes until rice is fluffy.
  • Stir in queso dip and milk, fluffing everything together until fully blended.
  • Serve hot and enjoy homemade Pollo Loco!

Notes

For extra flavor, marinate the chicken for at least 30 minutes before cooking.
Keyword Chicken, Queso, Rice