Pollo Loco -Mexican Chicken and Rice with Queso Recipe
Bring the bold flavors of your favorite Mexican restaurant home with this Amazing Flavorful Pollo Loco! Tender chicken thighs simmered in a rich, spiced tomato sauce, served over fluffy cilantro-lime rice, and smothered in creamy, melted queso. This one-pan wonder is packed with authentic taste and ready in under an hour—perfect for a weeknight dinner that feels like a fiesta!
Servings: 6 servings
Calories: 520kcal
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium jalapeños, seeded and finely chopped
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 tsp dried oregano
- 1 cup long-grain white rice
- 2 cups water
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- 1.5 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup whole milk
- 1 tbsp cornstarch
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 cup chopped green onions, for garnish
Instructions
- Season the chicken thighs with salt, black pepper, smoked paprika, and cumin, ensuring they are evenly coated on all sides.
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side, or until browned. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and chopped jalapeños, cooking for an additional 1 minute until fragrant.
- Stir in the diced tomatoes (with juice), chicken broth, and dried oregano. Bring the mixture to a simmer, then return the chicken thighs to the skillet. Reduce heat to medium-low, cover, and let it cook for 15 minutes, or until the chicken is cooked through and tender.
- While the chicken is cooking, rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water, lime juice, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and stir in the chopped cilantro.
- Once the chicken is cooked, remove it from the skillet and shred it using two forks. Return the shredded chicken to the skillet and stir to combine with the sauce.
- In a small bowl, whisk together the milk and cornstarch until smooth. Stir the milk mixture into the skillet with the chicken and sauce. Add the Monterey Jack and cheddar cheeses, stirring constantly until the cheeses are fully melted and the sauce is smooth and creamy. Season with garlic powder and salt to taste.
- To serve, divide the cilantro-lime rice among plates or bowls. Top with the chicken and queso mixture, spooning extra sauce over the top. Garnish with chopped green onions and serve immediately.
Notes
Pro Tips: For extra depth of flavor, char the tomatoes and jalapeños lightly before blending. If you prefer a milder dish, remove the seeds from the jalapeños before chopping. To make this dish even heartier, stir in a can of black beans or corn with the rice. For a crispy finish, broil the queso-topped dish for 2-3 minutes before serving. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water to prevent drying. Variations: Swap chicken thighs for boneless, skinless chicken breasts if preferred, but reduce the cooking time slightly. For a vegetarian version, replace the chicken with portobello mushrooms or cauliflower florets and use vegetable broth instead of chicken broth.