Description
Pollo Loco is a vibrant and flavorful Mexican-inspired dish featuring grilled citrus-marinated chicken served with savory Mexican rice and topped with creamy queso dip. This recipe is bursting with zesty and smoky flavors that will transport your taste buds south of the border.
Ingredients
Scale
For the Marinade:
- 4 boneless, skinless chicken breasts
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup olive oil
- 6 garlic cloves (minced)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Mexican Rice:
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- ½ cup tomato sauce
For Serving:
- ½ cup white queso dip (or shredded Monterey Jack)
- Chopped cilantro and lime wedges for garnish (optional)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together orange juice, lime juice, olive oil, garlic, cumin, oregano, paprika, salt, and pepper. Marinate chicken breasts in the mixture for at least 30 minutes.
- Prepare the Mexican Rice: In a saucepan, bring chicken broth and tomato sauce to a boil. Add rice, cover, and simmer for 18–20 minutes until tender.
- Grill the Chicken: Preheat grill or skillet. Grill marinated chicken for 5–7 minutes per side until fully cooked.
- Serve: Slice chicken and serve over Mexican rice. Drizzle with queso dip and garnish with cilantro and lime wedges.
Notes
- Bone-in chicken pieces can be used for more flavor but will require longer cooking.
- For a spicier version, add a chopped jalapeño to the marinade.
- Substitute cauliflower rice for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast with rice and queso
- Calories: 585
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 110 mg
