Pollo Loco, a vibrant and flavorful dish of Mexican origin, brings together tender chicken, savory saffron-infused rice, and creamy queso to create a comforting, crowd-pleasing meal. The dish’s name, “Pollo Loco,” which translates to “Crazy Chicken,” reflects its bold, dynamic flavors that are typical of Mexican cuisine. This recipe is a fusion of traditional ingredients like Goya Adobo seasoning and saffron rice, offering a taste of authentic Mexican home cooking with a modern twist.
What sets Pollo Loco apart is its simplicity and the way it elevates everyday ingredients into something special. It’s a perfect option for busy weeknights when you need a quick, delicious, and satisfying meal without spending hours in the kitchen. Whether you’re serving it to family or friends, Pollo Loco is sure to become a favorite, bringing warmth and comfort to the dinner table.
Key Ingredients Overview
Chicken Breast:
Using boneless, skinless chicken breast is crucial for this dish as it provides a lean source of protein that cooks quickly and evenly. The absence of bones and skin simplifies preparation and allows the chicken to absorb the seasoning fully. Cutting the chicken into small, bite-sized pieces ensures that it cooks uniformly and blends seamlessly with the rice and queso, creating a well-balanced dish.
Goya Adobo Seasoning:
Goya Adobo Seasoning is a staple in many Latin American kitchens, known for its robust blend of garlic, oregano, pepper, and other spices. This seasoning is essential for infusing the chicken with a deep, savory flavor that forms the foundation of the dish. Its balanced saltiness and aromatic spices bring out the natural flavors of the chicken, making it a perfect match for the vibrant saffron rice and creamy queso.
Vigo Saffron Yellow Rice:
Vigo Saffron Yellow Rice is a fragrant, flavorful rice that gets its golden hue from saffron, a prized spice in Mexican and Spanish cuisine. The rice’s subtle, aromatic flavor complements the boldness of the seasoned chicken and the richness of the queso. Its quick-cooking nature makes it a convenient option for busy cooks, while its distinctive flavor profile elevates the dish to something special.
Knorr Tomato Bouillon (Optional):
Knorr Tomato Bouillon is an optional ingredient that can add a deeper, richer tomato flavor to the dish. It enhances the overall taste by providing a savory, umami boost that complements the saffron rice and chicken. While not necessary, it’s a great addition for those who want an extra layer of flavor in their Pollo Loco.
White Queso Dip:
White queso dip is a creamy, cheesy sauce that adds a luscious, velvety texture to the dish. There are various types of queso dips, ranging from mild to spicy, and you can choose one based on your preference. The queso’s richness balances the spiced chicken and fragrant rice, creating a harmonious blend of flavors and textures that makes the dish comforting and satisfying.
Milk:
Milk plays a crucial role in adjusting the consistency of the queso, ensuring it mixes smoothly with the rice and chicken. Whether you use skim, 1%, 2%, or whole milk, it helps achieve the desired creaminess without overpowering the other flavors. The addition of milk makes the queso easier to incorporate into the dish, resulting in a perfectly creamy finish.
Olive Oil:
Olive oil is used for sautéing the chicken, providing a healthy fat that not only aids in cooking but also adds a subtle richness to the dish. Known for its heart-healthy benefits, olive oil helps the chicken brown nicely and prevents it from sticking to the pan, ensuring that each bite is flavorful and tender.
Ingredient Preparation
Chicken Preparation:
To ensure that your chicken cooks properly and absorbs the seasoning, it’s important to start with dry chicken. If your chicken breast appears wet, pat it dry using paper towels. This step prevents excess moisture, which can hinder browning and cause the chicken to steam rather than sauté. Once dry, sprinkle the Goya Adobo seasoning evenly over the chicken pieces. Rub the seasoning into the chicken to ensure it is well-coated. This not only enhances the flavor but also helps the seasoning penetrate the meat, making each bite flavorful.
Rice Preparation:
Vigo Saffron Yellow Rice is a key component of this dish, and proper handling is essential for a successful meal. If you’re using a larger package of rice, weigh out 10 ounces to ensure the correct rice-to-water ratio. This prevents the rice from becoming too dry or too soggy. If you don’t have a scale, roughly 1 1/4 cups of dry rice should equal 10 ounces. Once measured, have the rice ready to add to the skillet immediately after browning the chicken.
Bouillon Preparation:
If you choose to use Knorr Tomato Bouillon, start by crushing the bouillon cube into a fine powder. This ensures it dissolves evenly in the dish, distributing its rich tomato flavor throughout. You can use the back of a spoon or a mortar and pestle to crush the cube. Add the bouillon powder to the skillet along with the rice and water, stirring well to incorporate it fully into the mixture.
Queso and Milk:
For the queso dip and milk, it’s important to measure accurately to achieve the right consistency. Measure out 3 ounces of white queso dip and 2 tablespoons of milk. Once the rice has fully cooked and absorbed the water, reduce the heat and stir in the queso. As you add the queso, pour in the milk gradually, stirring continuously. This helps the queso integrate smoothly with the rice and chicken, creating a creamy texture without clumping. Fluff the mixture with a fork to evenly distribute the queso and milk, ensuring every bite is coated with cheesy goodness.
Cooking Equipment Needed
Dutch Oven or Large Deep Skillet:
A Dutch oven or a large, deep skillet is essential for cooking Pollo Loco because it provides ample space for all the ingredients to cook evenly. Opting for a non-stick version ensures that the chicken, rice, and queso don’t stick to the bottom, making both cooking and cleanup easier. The depth of the skillet or Dutch oven is crucial for accommodating the water, rice, and chicken while they simmer, preventing spills and ensuring the dish cooks uniformly. Additionally, a tight-fitting lid is vital for trapping steam, which allows the rice to cook thoroughly and absorb all the flavors.
Cooking Spray:
Using cooking spray to coat the skillet before adding the olive oil is a smart step that helps further prevent sticking. This is particularly useful when cooking chicken, as it can sometimes stick to the pan, making it difficult to achieve a nice browning. The cooking spray also simplifies cleanup by creating a barrier between the food and the pan, reducing the need for scrubbing later.
Measuring Tools:
Accuracy is key when preparing a dish like Pollo Loco, where the balance of ingredients determines the final flavor and texture. Having a reliable set of measuring cups and spoons ensures that you add the correct amount of rice, water, milk, and queso. This precision helps maintain the right consistency in the dish, preventing it from becoming too dry or too runny.
Spatula and Fork:
A spatula is essential for stirring the chicken and rice mixture during cooking, ensuring even cooking and preventing the ingredients from sticking together. A fork, on the other hand, is the perfect tool for fluffing the rice after it’s cooked and for incorporating the queso and milk. Fluffing with a fork rather than stirring with a spoon helps keep the rice light and fluffy, preventing it from becoming mushy. Using the right utensils at each stage ensures that the dish maintains its intended texture and flavor.
Step-by-Step Cooking Instructions
Step 1: Preparing the Chicken
Begin by preparing the chicken breast. If the chicken appears wet, use paper towels to pat it dry thoroughly. Drying the chicken is essential to achieve a good sear, which enhances the flavor and texture. Once the chicken is dry, cut it into small, bite-sized pieces to ensure even cooking.
Next, sprinkle the chicken evenly with 1 teaspoon of Goya Adobo seasoning. Use your hands to rub the seasoning into the chicken pieces, ensuring they are well-coated. This step is crucial for infusing the chicken with the rich flavors of the seasoning, which will serve as the foundation for the dish.
Heat 2 teaspoons of olive oil in a large Dutch oven or deep skillet over medium heat. Once the oil is hot, add the seasoned chicken pieces in a single layer. Allow the chicken to cook undisturbed on one side for about 3 minutes. This browning step is important as it creates a flavorful crust on the chicken, which adds depth to the dish. After the chicken has browned on one side, turn the pieces over and continue cooking for another 2-3 minutes until fully cooked and browned on all sides.
Step 2: Cooking the Rice
Once the chicken is browned, it’s time to add the rice and other ingredients. Add the 10 ounces of Vigo Saffron Yellow Rice directly to the skillet with the chicken. If you’ve chosen to include the Knorr Tomato Bouillon, crush the bouillon cube into a fine powder and sprinkle it over the chicken and rice mixture.
Next, pour in 2 ½ cups of water. Stir everything together to ensure the rice, bouillon, and chicken are evenly mixed. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer.
Allow the rice to cook for about 20 minutes without lifting the lid, which helps trap the steam necessary for cooking the rice evenly. After 20 minutes, check the rice for doneness. If the rice is tender and has absorbed the water, it’s ready. If not, cover and cook for an additional 5 minutes.
Step 3: Adding the Queso and Milk
Once the rice is fully cooked, it’s time to add the creamy elements. Reduce the heat to low. Measure out 3 ounces of white queso dip and 2 tablespoons of milk. Add the queso dip to the skillet, followed by the milk. Stir gently but thoroughly, allowing the queso to melt and combine with the rice and chicken.
As you mix, use a fork to fluff the rice and chicken mixture, which helps incorporate the queso and milk evenly without breaking the rice grains. This fluffing technique ensures that the dish remains light and airy, with each grain of rice coated in the creamy queso.
Once everything is well combined and heated through, your Pollo Loco is ready to serve. The result should be a flavorful, creamy, and comforting dish where the tender chicken, fluffy saffron rice, and rich queso blend together perfectly. Serve warm and enjoy!
Serving Suggestions and Pairings
Plating the Dish:
To create a visually appealing presentation, start by using a shallow bowl or a wide, rimmed plate that allows the vibrant colors of the dish to stand out. Spoon the Pollo Loco into the center of the plate, creating a slight mound. For added visual interest, garnish with freshly chopped cilantro or a sprinkle of crumbled queso fresco. You can also add a few slices of avocado on top for a pop of green that contrasts nicely with the golden hues of the saffron rice and the creamy queso.
Serving Ideas:
Pollo Loco pairs beautifully with several traditional Mexican sides. Warm tortillas are a perfect complement, allowing diners to scoop up the chicken and rice or wrap them into mini burritos. Fresh avocado slices, lightly seasoned with salt and lime juice, add a creamy and refreshing contrast to the dish. A crisp salad with mixed greens, tomatoes, and a tangy vinaigrette offers a light and refreshing side that balances the richness of the queso. For an added crunch, consider serving the dish with tortilla chips on the side.
Beverage Pairings:
When it comes to beverages, Pollo Loco pairs wonderfully with a variety of drinks. A classic margarita, whether on the rocks or blended, adds a tangy citrus note that complements the rich flavors of the dish. Mexican sodas, like Jarritos in flavors such as lime or mandarin, provide a sweet and fizzy contrast. For those who prefer beer, a light Mexican lager, such as Corona or Modelo Especial, is an excellent choice, offering a crisp and refreshing counterpoint to the creamy, flavorful Pollo Loco.
Nutritional Information
Calories and Macronutrients:
Pollo Loco is a hearty dish that provides a balanced mix of protein, carbohydrates, and fats. A typical serving (about one-fourth of the recipe) contains approximately 400-450 calories. Here’s a breakdown of the macronutrients:
- Protein: The chicken breast is the primary source of protein, contributing around 25-30 grams per serving, which is essential for muscle repair and growth.
- Carbohydrates: The saffron rice provides about 45-50 grams of carbohydrates per serving, giving the dish its energy-boosting properties.
- Fats: Depending on the type of queso and milk used, the fat content can range from 10-15 grams per serving. Olive oil also adds healthy monounsaturated fats, which are beneficial for heart health.
Health Considerations:
While Pollo Loco is already a balanced meal, there are several ways to make it even healthier:
- Low-Fat Queso: Opt for a low-fat or reduced-fat white queso dip to cut down on saturated fat content without sacrificing flavor. This change can reduce the overall calorie count by 50-100 calories per serving.
- Milk Substitution: Use skim or 1% milk instead of whole milk to lower the fat content while maintaining creaminess.
- Chicken Alternatives: For a leaner protein option, consider using turkey breast instead of chicken. For a plant-based version, substitute tofu or tempeh, which are both high in protein and low in fat.
- Rice Alternatives: If you’re looking to reduce the carbohydrate content, consider using cauliflower rice instead of saffron rice. This substitution dramatically lowers the calorie count and increases the vegetable intake, making the dish more nutrient-dense.
Recipe Variations and Tips
Alternative Proteins:
Pollo Loco is versatile, allowing you to experiment with different proteins to suit your dietary preferences. Turkey breast is a leaner alternative to chicken, offering a similar texture and flavor while reducing fat content. For a vegetarian option, tofu works wonderfully; use firm or extra-firm tofu, cut into bite-sized cubes, and season it well to absorb the flavors of the dish. Shrimp is another excellent substitute, bringing a delightful seafood twist to the dish. Simply sauté the shrimp until pink and add it to the rice during the last few minutes of cooking to avoid overcooking.
Spicing It Up:
For those who enjoy a kick of heat, consider adding jalapeños or serrano peppers to the dish. Dice them finely and sauté with the chicken for an even distribution of spice. You can also drizzle in your favorite hot sauce or add a pinch of crushed red pepper flakes for a spicier version. If you prefer a smokier flavor, a dash of chipotle powder or smoked paprika can elevate the dish with a deeper, more complex taste.
Cheese Variations:
While white queso dip is traditional, you can experiment with other cheese options. Queso fresco or cotija cheese adds a crumbly, salty element that pairs well with the dish. If you prefer a more melted texture, try shredded Monterey Jack or pepper jack cheese for a creamy and slightly spicy alternative. Simply sprinkle the shredded cheese over the hot rice and chicken mixture, allowing it to melt naturally, or stir it in for a fully incorporated, cheesy delight. Each variation brings a unique flavor and texture, allowing you to customize the dish to your taste.
FAQs
Can I use brown rice instead of saffron yellow rice?
Yes, you can substitute brown rice for saffron yellow rice if you prefer a whole-grain option. However, keep in mind that brown rice has a longer cooking time and a slightly nuttier flavor. To use brown rice, you’ll need to adjust the water ratio and increase the cooking time by about 15-20 minutes. If you want to maintain the dish’s signature yellow color and saffron flavor, consider adding a pinch of saffron or turmeric to the cooking water.
What can I substitute for Goya Adobo Seasoning?
If you don’t have Goya Adobo Seasoning on hand, you can create a simple homemade blend. Mix garlic powder, onion powder, oregano, ground black pepper, and a bit of salt to taste. This combination will mimic the savory and aromatic profile of adobo seasoning. You can also add a dash of cumin or smoked paprika for additional depth of flavor.
Is there a vegetarian version of this dish?
Absolutely! To make a vegetarian version, you can substitute the chicken with tofu, tempeh, or even a variety of sautéed vegetables like bell peppers, zucchini, and mushrooms. Ensure that the tofu or tempeh is well-seasoned with the adobo seasoning to retain the dish’s robust flavor. Additionally, use vegetable broth instead of chicken bouillon to keep it fully vegetarian.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3-4 days. To reheat, add a splash of water or milk to the dish and warm it up in the microwave or on the stovetop over low heat, stirring occasionally to maintain the creamy texture.
Can this dish be made ahead of time?
Yes, Pollo Loco can be made ahead of time and reheated when ready to serve. Prepare the dish as instructed, then cool it completely before storing it in the refrigerator. When reheating, add a little extra milk or water to ensure the rice and chicken remain moist and creamy. This dish also freezes well; just thaw overnight in the refrigerator before reheating.
Pollo Loco -Mexican Chicken and Rice with Queso
Description
Pollo Loco is a delicious and comforting Mexican-inspired dish that combines tender, seasoned chicken with fragrant saffron yellow rice and creamy white queso. This one-pot meal is perfect for busy weeknights, offering a quick and satisfying dinner that the whole family will love. The vibrant flavors of Goya Adobo seasoning and the richness of melted queso make this dish a crowd-pleaser, while the ease of preparation makes it a go-to recipe for home cooks.
Ingredients
- 2 tsp olive oil
- 1.5 lbs uncooked boneless skinless chicken breast cut into small bite size pieces
- 1 tsp Goya Adobo Seasoning
- 1 10 oz pkg Vigo Saffron Yellow Rice (Arroz Amarillo) (these packages are easy to find, but sometimes different sizes. Just weigh out 10 ounces if you can only find the family size package and use the rest later)
- 1 cube Knorr Tomato Bouillon (optional)
- 2½ cups water
- 3 oz White Queso Dip *see notes
- 2 tbsp milk skim, 1%, 2%, or whole all work
- cooking spray
Instructions
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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.
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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.
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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.
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When rice is cooked add in queso and milk then fluff all together with fork. Serve warm!
Notes
- Queso Dip: You can use store-bought white queso dip, or make your own using a blend of melted white American cheese and Monterey Jack for a richer flavor.
- Bouillon: The Knorr Tomato Bouillon is optional but adds a depth of tomato flavor. If omitted, the dish will still be flavorful due to the adobo seasoning and saffron rice.
- Protein Alternatives: Feel free to substitute the chicken with turkey, tofu, or shrimp for a different twist on the dish.
