Prepare to discover a new family favorite: this savory chicken and rice dish, covered in melted queso!
There’s a good reason why this dish is called pollo loco. The word loco translates to “crazy” in English, and you can expect your family to go crazy over this delectable chicken and rice dish. After all, what’s not to love about savory-seasoned rice cooked in a tomatoey broth, with smoky chipotle chicken and smothered with a creamy queso? See what I mean? Definitely a dish worthy of going crazy over.
The minced jalapeño adds a bit of heat; you can omit it if you don’t want the dish too spicy. If you do use the jalapeño, I recommend wearing kitchen gloves while preparing. Remember not to touch your face or eyes, and wash your hands, knives, and cutting board well with soapy water. Take it from someone who learned the hard way the first time I chopped a jalapeño. My eyes burned for hours after I accidentally rubbed them. Now, I always wear gloves when working with hot peppers.
You can find pollo loco at many Mexican restaurants, often with their own unique spin on the dish. One restaurant near me tops the queso with pickled onions. Another serves it with lettuce, tomatoes, guacamole, and flour tortillas. They also have a version topped with chorizo and queso. This should help you come up with ideas for taking this dish to the next level when you serve it to your family.
If you don’t have access to a grill or grill pan, you can sear the chicken breasts in a skillet for three to four minutes per side, then finish them in a 425°F oven for about 10 minutes, or until they reach an internal temperature of 165°F. I place the breasts on a parchment-lined baking sheet for easier cleanup.
The “other” pollo loco
It’s easy to get confused when you search for “pollo loco” online. There’s also a chain of restaurants called El Pollo Loco that I’ve dined at many times. Now, you’d think that a restaurant with that name would have this dish on the menu. They don’t! But what they do have is their specially grilled chicken, which you will also go crazy over thanks to the citrus-and-spice marinade. Another local chicken chain here in Florida also has a tropical flavor to its marinade.
To make a similar tropical-style version of pollo loco, combine one-half cup each of pineapple and orange juice (unsweetened), one-quarter cup of lime juice, and one-quarter cup of olive or avocado oil in a bowl. Add six cloves of crushed and chopped garlic, two teaspoons of smoked paprika, two teaspoons of ancho chile powder, two teaspoons of onion powder, and one teaspoon each of coriander, oregano (Mexican, if possible), cumin, salt, turmeric, and freshly ground black pepper, and whisk until well combined. Marinate the chicken in this mixture overnight in the refrigerator, then remove it from the fridge and let it come to room temperature for 20 minutes before grilling. You now have the “other” recipe for pollo loco. Either way, you are about to serve your family a delicious meal.
How do I store leftovers?
Allow leftover pollo loco to cool to room temperature, then refrigerate in an airtight container for up to 4 days. Do not leave food out at room temperature longer than 2 hours—rice is best refrigerated as soon as possible. If possible, store the rice separately from the chicken, as cooked rice should only be reheated once for safety reasons. You can reheat the rice and chicken individually or together in the microwave or at 350°F in the oven until warmed through. Chicken and rice can also be frozen separately in freezer-safe containers for up to 3 months and defrosted overnight in the fridge before reheating.
Serving suggestions
Pollo loco is a delicious meal of chicken and rice. Traditional accompaniments—lettuce, tomato, sliced jalapeños, and chopped cilantro—can be served on the side. You can also serve this Avocado Dip Recipe, Sweet Corn, Tomato, And Avocado Salad, and Easy Homemade Refried Beans with this meal. This Fresh Mexican-Style Salad is bursting with flavor, making it another excellent choice. Add some Mexican Wedding Cookies for dessert, and you have a delicious way to end the day.
Pollo Loco Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 1 bottle Baja Chipotle marinade (12 ounces) or any chipotle marinade
- 2 tablespoons vegetable oil
- 1 tablespoon minced jalapeño
- 3 tablespoons minced onion
- 1 cup uncooked long grain rice
- 3/4 teaspoon garlic salt
- 1 teaspoon taco seasoning
- 1/2 cup tomato sauce
- 2 cups chicken broth
- 1 container white queso dip (16 ounces) any brand
- 3/4 cup chopped tomato for garnish
- Fresh cilantro chopped, for garnish
Instructions
- Place the chicken breasts in a bowl or resealable bag. Pour the Baja Chipotle marinade over them. Cover and refrigerate for at least 30 minutes to let flavors meld.
- Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade and let any extra drip off. Grill for 6-7 minutes per side until the internal temperature reaches 165°F. Set aside to rest.
- Heat the vegetable oil in a large saucepan over medium heat. Add the jalapeño and onion; cook for 1-2 minutes. Then, add the uncooked rice and stir for 3-4 minutes until golden. Sprinkle in the garlic salt and taco seasoning, then add the tomato sauce and chicken broth.
- Bring the mixture to a boil, then cover and simmer on low heat for 20-25 minutes until the rice is tender and the liquid is absorbed.
- While the rice cooks, warm the white queso dip as directed on the package. To serve, divide the rice among four plates, top with a grilled chicken breast, drizzle with warm queso dip, and garnish with chopped tomato and cilantro.
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