Description
Crispy pollo loco chicken nestles perfectly within Mexican-inspired rice and queso, creating a delightful fusion of flavors. Hearty ingredients blend seamlessly, offering diners a satisfying meal that celebrates authentic regional culinary traditions.
Ingredients
Scale
Main Protein:
- 1.5 pounds (0.68 kilograms) chicken breast
- 1 teaspoon adobo seasoning
Rice and Liquid Base:
- 10 ounces (283 grams) saffron yellow rice
- 2.5 cups (591 milliliters) water
- 1 cube tomato bouillon
Sauce and Finishing Ingredients:
- 3 ounces (85 grams) white queso
- 2 tablespoons milk
- 2 teaspoons olive oil
- Cooking spray
Instructions
- Prepare the chicken by patting the breasts dry and generously coating with adobo seasoning, ensuring complete coverage on all surfaces.
- Heat olive oil in a large skillet over medium temperature, carefully placing the seasoned chicken to brown for approximately 3 minutes on each side until golden.
- Incorporate saffron yellow rice, water, and tomato bouillon cube directly into the skillet with browned chicken, stirring thoroughly to distribute ingredients evenly.
- Increase heat to bring the mixture to a rolling boil, then immediately reduce to low, covering the skillet to create a sealed cooking environment for 20-25 minutes.
- Verify rice’s tenderness and absorption of liquid before introducing white queso and milk, gently folding with a fork to create a creamy, integrated texture.
- Transfer the aromatic chicken and rice to serving plates, ensuring each portion receives an equal distribution of protein, rice, and luxurious queso sauce.
Notes
- Seasoning Hack Experiment with different spice blends like Mexican chili powder or smoky paprika to elevate the chicken’s flavor profile and add depth.
- Moisture Trick Pat chicken completely dry before seasoning to ensure perfect browning and prevent steaming instead of sautéing.
- Dietary Swap Replace white rice with cauliflower rice for a low-carb version that maintains the dish’s delicious Mexican-inspired essence.
- Creamy Texture Adjustment Use half-and-half or heavy cream instead of milk for an extra rich and luxurious queso sauce that coats the rice and chicken beautifully.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg