Pollo Loco – Mexican Chicken and Rice with Queso

Pollo Loco, or “crazy chicken,” is a delicious Mexican-inspired dish that often features marinated grilled chicken served with flavorful rice and a creamy queso sauce. Here’s a recipe to recreate this tasty meal at home:

Ingredients

For the Chicken Marinade:

• 4 boneless, skinless chicken thighs or breasts
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• Salt and pepper to taste

For the Rice:

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup diced onions
• 1/2 cup diced bell pepper (any color)
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt to taste

For the Queso Sauce:

• 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
• 1 cup milk
• 1 tablespoon all-purpose flour
• 1 tablespoon butter
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt to taste

Instructions

1. Marinate the Chicken:

1. Prepare Marinade: In a bowl, mix olive oil, lime juice, garlic, cumin, paprika, oregano, chili powder, salt, and pepper.
2. Marinate Chicken: Place chicken in a resealable bag or shallow dish, pour the marinade over, and let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours).

2. Cook the Chicken:

1. Grill or Pan-Cook: Preheat grill to medium-high heat or heat a skillet over medium heat. Grill or cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing.

3. Prepare the Rice:

1. Sauté Vegetables: In a medium saucepan, heat a bit of oil over medium heat. Sauté the onions, bell pepper, and garlic until softened, about 5 minutes.
2. Cook Rice: Add the rice, cumin, paprika, and salt, stirring for another minute. Pour in the chicken broth and bring to a boil.
3. Simmer: Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork.

4. Make the Queso Sauce:

1. Prepare Roux: In a saucepan, melt butter over medium heat. Stir in flour and cook for about 1 minute to form a roux.
2. Add Milk: Gradually whisk in the milk, ensuring there are no lumps. Continue cooking until the mixture starts to thicken.
3. Add Cheese: Lower heat and add shredded cheese, stirring until melted and smooth. Season with paprika, cayenne (if using), and salt.

5. Assemble and Serve:

1. Slice Chicken: Slice the grilled chicken into strips.
2. Serve: Spoon the rice onto plates, top with sliced chicken, and drizzle with queso sauce. Garnish with fresh cilantro, lime wedges, or your favorite salsa if desired.

Enjoy your homemade Pollo Loco with all the vibrant flavors of Mexican cuisine!