You’re going to go crazy for Pollo Loco! It really is crazy how delicious each bite tastes; the chicken is extra tender and savory, the rice is infused with chicken and rich tomato flavor and cooked until fluffy, and there are hints of Mexican spice infused throughout! Creamy, cheesy, and so delectable, Pollo Loco will have you obsessing over getting more!

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  • 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
  • 2 1/2 cups water
  • 3 ounces white queso dip
  • 2 tablespoons milk


Step 1 –Pat the chicken dry with paper towels.

Step 2 –Sprinkle the adobo seasoning over the chicken and rub it in.

Step 3 –In a large Dutch oven or a large deep non-stick skillet with a tight-fitting lid over medium heat, heat the oil.

Step 4 –Add the chicken to the Dutch oven and cook, turning halfway through, until it is browned and cooked through, with the meat reaching an internal temperature of 165 degrees F, about 3-5 minutes per side.

Step 5 –Add the rice, the tomato bouillon, and the water to the chicken and stir to combine.

Step 6 –Bring the chicken mixture to a boil and let it boil for 1 minute.

Step 7 –Adjust the heat to low and cover the Dutch oven.

Step 8 –Simmer the chicken mixture until the rice is cooked and the liquid is absorbed, about 20-25 minutes, taking care not to check the rice for doneness before the 20-minute mark.

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Step 9 –Add the queso and the milk to the chicken mixture.

Step 10 –Fluff the chicken and rice mixture with a fork.

Step 11 –Serve warm.