Description
Recreate the beloved Pollo Loco Mexican Chicken Rice Queso at home! This dish features perfectly marinated, flame-grilled chicken, fluffy seasoned Mexican rice, and a generous drizzle of warm, creamy queso.
Ingredients
Scale
- 4 large (1.5-2 lbs) Boneless, Skinless Chicken Breasts, butterflied/pounded ½-inch thick
- ½ cup Fresh Orange Juice
- ¼ cup Fresh Lime Juice
- 2 tbsp White Vinegar
- 1 tbsp Achiote Paste, crumbled
- 4 cloves Garlic, minced
- 1 tsp Ground Cumin (for chicken)
- 1 tsp Dried Mexican Oregano, crushed
- 1 tsp Salt (for chicken)
- ½ tsp Black Pepper
- 2 tbsp Olive Oil (for marinade)
- 1 ½ cups Long-Grain White Rice, rinsed
- 1 tbsp Olive Oil (for rice)
- ½ cup Yellow Onion, finely diced
- 2 cloves Garlic, minced (for rice)
- 2 tbsp Tomato Paste
- 2 ¼ cups Low-Sodium Chicken Broth
- ¼ cup Water (optional, for rice)
- 1 tsp Salt (for rice)
- ½ tsp Ground Cumin (for rice)
- ¼ cup Fresh Cilantro, chopped (for rice)
- 1 lb White American Cheese (shredded or diced)
- 1 (12-ounce) can Evaporated Milk
- 1 (4-ounce) can Diced Green Chiles, undrained
- 1 small Jalapeño, minced (optional)
- ½ tsp Garlic Powder (for queso)
- ½ tsp Onion Powder (for queso)
- ¼ tsp Ground Cumin (for queso)
- ¼ tsp Salt (for queso)
- 2–4 tbsp Milk or Half-and-Half (optional, for thinning queso)
- Fresh Cilantro, chopped (for garnish)
- Lime Wedges (for garnish)
- Pico de Gallo (optional garnish)
- Sliced Avocado or Guacamole (optional garnish)
- Warm Tortillas or Tortilla Chips (optional, for serving)
Instructions
- Butterfly or pound chicken breasts to ½-inch thickness. In a bowl, whisk orange juice, lime juice, vinegar, achiote paste, 4 minced garlic cloves, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, ½ tsp pepper, and 2 tbsp olive oil. Place chicken in a bag/dish, pour marinade over, and refrigerate for 30 minutes to 4 hours.
- Preheat a grill pan/skillet over medium-high heat with olive oil. Cook marinated chicken 4-6 minutes per side until golden brown, charred, and internal temperature reaches 165°F (74°C). Transfer to a cutting board, tent with foil, and rest 5-10 minutes. Slice against the grain.
- Rinse 1½ cups long-grain white rice until water runs clear; drain well. In a saucepan, heat 1 tbsp olive oil over medium heat. Sauté ½ cup diced yellow onion 3-5 minutes, then add 2 minced garlic cloves and cook 1 minute. Add rinsed rice, toast 3-5 minutes. Stir in 2 tbsp tomato paste and ½ tsp cumin, cook 1-2 minutes. Pour in 2¼ cups chicken broth, ¼ cup water, and 1 tsp salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer 18-20 minutes. Remove from heat, keep covered for 10 minutes. Uncover, add ¼ cup chopped fresh cilantro, and fluff with a fork.
- Shred or dice 1 lb white American cheese. In a saucepan over low heat, combine 1 (12-ounce) can evaporated milk, 1 (4-ounce) can undrained diced green chiles, 1 small minced jalapeño (optional), ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp cumin. Heat until warm. Gradually add cheese to the warm milk mixture, stirring continuously until completely smooth and creamy. Season with ¼ tsp salt. If too thick, whisk in 2-4 tbsp milk or half-and-half. Keep warm on very low heat.
- Spoon Mexican Rice into individual bowls. Arrange sliced Pollo Loco Mexican Chicken over the rice. Lavishly spoon warm Creamy Queso Blanco over the chicken and rice. Garnish with fresh chopped cilantro, lime wedges, pico de gallo, or avocado slices. Serve immediately.
Notes
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Grilling and Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg