Description
Pollo Loco Mexican Chicken and Rice is a flavorful one-pan dish combining tender seasoned chicken breast with fluffy rice cooked in a savory blend of chicken broth and tomato sauce, infused with classic Mexican spices like cumin and chili powder. Ready in just 30 minutes, this hearty meal is perfect for a quick and satisfying dinner.
Ingredients
Chicken
- 1.5 lbs Chicken Breast, cut into bite-sized pieces
Rice
- 1.5 cups Long-Grain White Rice, uncooked and rinsed
- 3 cups Chicken Broth, low sodium
- 8 oz Tomato Sauce, plain or with mild chilies
Seasonings and Aromatics
- 2 tbsp Olive Oil, for sautéing
- 3 cloves Garlic, minced fresh
- 1 small Onion, diced finely
- 1 tsp Cumin, ground
- 1 tsp Chili Powder, mild or medium
- Salt and Pepper, to taste
Instructions
- Season the Chicken: In a bowl, season the diced chicken breast with salt, pepper, ground cumin, and chili powder, ensuring all pieces are evenly coated with the spices.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook until browned on all sides, about 5-7 minutes. Once browned, remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same skillet, add the diced onion and minced garlic. Sauté them until they become soft and fragrant, roughly 3-4 minutes, scraping up any browned bits left from the chicken.
- Toast the Rice: Add the rinsed uncooked rice to the onion and garlic mixture. Stir frequently for about two minutes until the rice appears slightly golden, which helps develop flavor and prevents stickiness.
- Add Liquids: Pour in the chicken broth and tomato sauce into the skillet with the rice. Stir well to combine and to scrape up any browned bits on the bottom of the pan, enhancing the flavor.
- Return Chicken and Simmer: Add the browned chicken pieces back into the skillet. Bring the entire mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid to allow the rice and chicken to cook thoroughly.
- Cook the Pollo Loco: Let the dish simmer gently for 18 to 20 minutes without lifting the lid, ensuring the rice absorbs all the liquid and the chicken cooks through evenly.
- Rest and Fluff: Remove the skillet from heat and keep it covered. Let it rest for five minutes to finish steaming. Finally, fluff the rice with a fork and serve the Pollo Loco Mexican Chicken and Rice hot.
Notes
- Use low sodium chicken broth to control the saltiness of the dish.
- Do not lift the lid during simmering to ensure proper cooking and fluffy rice texture.
- Adjust chili powder according to your preferred spice level.
- To make this dish spicier, consider adding diced jalapeños with the onions.
- Leftovers can be refrigerated and reheated, maintaining good flavor for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
