Samantha Nicole Pollo Loco Dinner delivers up some crazy flavors and does so with even crazier speed! Adobo-seasoned chicken, pan-seared then cooked with fluffy saffron rice offers up some insanely zesty, spicy flavors! Then it gets some creamy queso tossed with it! You’d be nuts not to love this Pollo Loco Dinner! Spice up your night!
Ingredients
- 1 1/2 pounds chicken breast, boneless and skinless, cut into bite-size pieces
- 1 teaspoon adobo seasoning
- 2 teaspoons olive oil
- 1 (10-ounce) package saffron yellow rice
- 1 cube tomato bouillon, optional, crushed
- 2 1/2 cups water
- 3 ounces white queso dip, homemade or store-bought
- 2 tablespoons milk
Directions
Step 1 –Pat the chicken dry with a paper towel.
Step 2 –Season the chicken with the adobo seasoning, rubbing it all over.
Step 3 –In a large Dutch oven or a nonstick large deep skillet with a tight-fitting lid over medium heat, heat the olive oil.
Step 4 –Add the chicken to the hot oil and cook until browned, about 3 minutes per side.
Step 5 –Add the rice, the tomato bouillon, and the water to the pot and stir to combine.
Step 6 –Bring the rice mixture to a boil, let it boil for 1 minute, then reduce the heat to a simmer and cover the pot.
Step 7 –Cook until the rice is fluffy and the chicken is cooked through, reaching an internal temperature of 165 degrees F, about 20-25 minutes.
Step 8 –Add the queso and the milk to the rice mixture and fluff the rice to combine.
Step 9 –Serve.
