Best 5 Pollo Loco Mexican Chicken And Rice Recipes
Indulge in the vibrant flavors of Pollo Loco Mexican Chicken and Rice, a culinary delight that captures the essence of traditional Mexican cuisine. This delectable dish tantalizes the taste buds with tender, juicy chicken marinated in an aromatic blend of spices and herbs, then grilled to perfection. Accompanied by fluffy and flavorful rice, this meal transports you to the heart of Mexico with every bite.
Additional recipes featured in the article elevate your culinary experience. Discover the secrets of preparing Arroz con Pollo, a classic Spanish dish that combines chicken, rice, and an array of vegetables in a flavorful broth. For a taste of authentic Mexican street food, try your hand at making Tacos al Pastor, where succulent pork is marinated in achiote paste and slow-roasted on a vertical spit before being served with pineapple, cilantro, and onions.
Enrich your culinary repertoire with Pollo Guisado, a flavorful Mexican chicken stew simmered in a rich tomato-based sauce, and Arroz con Gandules, a Puerto Rican staple that pairs savory rice with pigeon peas and sofrito. Each recipe offers a unique twist on the classic chicken and rice combination, showcasing the diverse culinary traditions of Mexico and beyond.
POLLO LOCO
Pollo Loco - grilled chicken over Mexican rice and smothered in white queso - My favorite Mexican recipe! I literally licked my plate! SOOO good!!
Provided by Plain Chicken
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Pour Lawrys Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees).
- While the chicken is grilling prepare the rice.
- Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern/Taco seasoning.
- Stir in onion flakes, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
- Heat cheese dip according to package directions set aside.
- To assemble the Pollo Loco - place 1/4 of the rice on a plate, top with grilled chicken. Pour 2-3 Tbsp cheese dip over chicken and rice and top with chopped tomatoes.
POLLO LOCO - MEXICAN CHICKEN AND RICE RECIPE - (3.7/5)
Provided by Susan52
Number Of Ingredients 11
Steps:
- Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees). While the chicken is grilling prepare the rice. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern or Taco Seasoning. Stir in onion flakes, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. Heat cheese dip according to package directions set aside. To assemble the Pollo Loco - place 1/4 of the rice on a plate, top with grilled chicken. Pour 2-3 Tbsp cheese dip over chicken and rice and top with chopped tomatoes.
POLLO LOCO - MEXICAN CHICKEN AND RICE WITH QUESO
Pollo Loco is delicious rice and tender chicken served with queso on top.
Provided by Star @ the skinny-ish dish
Categories Main Course
Number Of Ingredients 9
Steps:
- If the chicken seems "wet" pat it dry with a paper towel and then sprinkle with the adobo seasoning and rub it in all over.
- Heat oil in a large dutch oven or non stick large deep skillet with tight fitting lid over medium heat. Add diced chicken breast and cook on one side for about 3 minutes and then turn and continue to cook for a few minutes.
- When the chicken is cooked and browned add in the package of rice, crushed up tomato bouillon, and water. Stir and bring to a boil for one minute. Reduce heat to a simmer. Cover and let cook for at least 20 minutes before checking the rice for doneness. It should be done between 20-25 minutes.
- When rice is cooked add in queso and milk then fluff all together with fork. Serve warm!*see notes about rice cooking*
EL POLLO LOCO CHICKEN/RICE BOWL
I'm crazier about black beans than pintos so I think I'd change that out. And the Serrano chile, I think I'd sub a jalapeno for that. Oh, to the rice...I'd add a handful of sauted onions, too. What I'm saying, make it your own. The prep time includes the marinade time.
Provided by gailanng
Categories One Dish Meal
Time P1DT30m
Yield 4-6 serving(s)
Number Of Ingredients 27
Steps:
- For the Spanish rice:.
- In a saucepan, combine all ingredients. Bring to boil; reduce heat. Cover and simmer 25 minute or until rice is tender. Garnish with green onions.
- For the chicken:.
- Combine oil, butter, onion powder, garlic powder, food coloring, cumin and lemon juice in large shallow pan. Add chicken halves (or boneless chicken breasts), turning to coat well. Cover and marinate overnight. Remove chicken from marinade and season with salt and pepper. Cook on grill over medium coals until browned on both sides and meat is done, browning and basting frequently, about 25 minutes. Cut into pieces.
- For the pinto beans:.
- Heat oil and whole chile in sauce pan. When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes.
- Assembly:.
- Place some rice and beans in the bottom of the bowl, followed by several strips of the chicken. Top with a helping of cheddar cheese, tomatoes, onions and cilantro sprigs.
ARROZ CON POLLO (MEXICAN CHICKEN & RICE)
This experiment is one that turned out wonderful. It has a marvelous mexican taste without overwhelming the taste buds with heat, like jalapenos would do. I originally came up with this when we had an extra rotisserie chicken that we didn't know what to do with. Don't let the ingredients stop you from cooking this dish. I've made it with rotisserie chicken, boneless/skinless breasts or thighs, and even canned chicken. I've used canned tomatoes, fresh tomatoes, and cherry tomatoes, I've substituted chicken bullion for broth. I've made this with and without bell peppers, The only real thing that remains constant is the rice and the spices. This is a recipe to have fun with.
Provided by Ohmikeghod
Categories Chicken
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- prep: Cut chicken into 1-inch chunks. Remove stem and seeds from bell peppers. Finely chop bell peppers, Onion, garlic, and ortega chiles.
- Use a large, deep pan. Drizzle 1 tbsp olive oil into it, and heat the pan. Please note that spices are put in twice: once with the chicken, and once with the rice, so don't put them away after the first measurement.
- Place chicken in heated pan. Sprinkle ¼ tsp chili powder, ¾ tsp cumin, and ¼ tsp onion powder over chicken, stirring frequently, until chicken is thoroughly heated.
- Remove chicken from pan. Add the remaining tbsp of olive oil and the pepper mixture. Cook, stirring constantly, for approximately 6 minutes, until onion is soft and liquid has reduced out and disappeared, I don't use salt/pepper during this step, since there is enough in the rotisserie chicken already.
- Add the chicken broth, salsa, diced tomatoes, chili powder, and cumin to the pepper mixture. Bring to a boil.
- Stir in the rice, and put the chicken back in the pan, along with any juices that may have left the chicken. Cover and cook for approximately 10 minutes, stir in the frozen peas and cook for an additional 10 minutes or until rice is tender.
Tips:
- Use authentic Mexican ingredients: Use fresh, high-quality ingredients like Roma tomatoes, white onion, jalapeño peppers, and cilantro. Look for Mexican spices like cumin, chili powder, and oregano at your local grocery store or Latin market.
- Don't be afraid of heat: Mexican food is known for its bold flavors, so don't be afraid to add some heat to your Pollo Loco. Use fresh or dried chili peppers, or add a teaspoon of cayenne pepper to the spice rub.
- Cook the chicken properly: The key to juicy, flavorful chicken is to cook it to the right internal temperature. Use a meat thermometer to ensure that the chicken reaches an internal temperature of 165°F (74°C) before removing it from the heat.
- Make your own tortillas: If you have the time, making your own tortillas is a great way to elevate your Pollo Loco. Use masa harina, a type of corn flour, to make soft, pliable tortillas that are perfect for tacos, burritos, and quesadillas.
Conclusion:
Pollo Loco is a delicious and versatile Mexican dish that can be enjoyed in many different ways. Whether you serve it with rice and beans, in tacos, or in burritos, Pollo Loco is sure to be a hit with your family and friends. So next time you're looking for a flavorful and easy-to-make Mexican meal, give Pollo Loco a try!
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