Bella never meant to invent anything. She just wanted dinner. Said was hungry, the chicken was thawed, and the queso dip? Leftover from a party. With no plan and no measuring spoons, she grabbed the skillet and started cooking.
Somewhere between the sizzling chicken and the cheesy drizzle, they both paused. This wasn’t just food. It smelled like summer. Like something you’d eat at a roadside grill with salsa playing in the background. Every bite had a little kick, a creamy finish, and just enough mess to require a napkin or two.
They named it Homemade Pollo Loco right then. Not because it was crazy complicated. But because it made their quiet kitchen feel like a fiesta. Since that day, it’s been their go-to when they want bold flavor, quick steps, and happy chaos on a plate.
Table of contents
Contents
Why You’ll Love This Homemade Pollo Loco
- Perfect for summer – Light, colorful, and easy to prep ahead for outdoor dining.
- WW-friendly – Just 8 WW points per hearty 1.5-cup serving.
- Loaded with flavor – From saffron to queso, every ingredient brings something to the party.
- Quick & easy – Done in under 30 minutes with minimal prep.
Let’s break it down step-by-step, so you can bring the flavors of your favorite Mexican kitchen right to your table.
Ingredients You’ll Need
Here’s everything you’ll need to make this summer-ready Homemade Pollo Loco:
- 2 tsp olive oil
- 1.5 lbs uncooked boneless skinless chicken breast, cut into small bite-size pieces
- 1 tsp Goya Adobo Seasoning
- 1 10 oz pkg Vigo Saffron Yellow Rice (Arroz Amarillo)
(If you only have a family-size package, weigh out 10 oz) - 1 cube Knorr Tomato Bouillon (optional)
(For added depth and authentic flavor) - 2½ cups water
- 3 oz White Queso Dip
(Check notes below for options) - 2 tbsp milk
(Skim, 1%, 2%, or whole – your choice) - Cooking spray
Instructions: How to Make Homemade Pollo Loco
Step 1: Cook the Chicken
- Spray a large skillet with cooking spray and heat over medium-high heat.
- Add the olive oil and then the chicken pieces.
- Sprinkle the Adobo seasoning over the chicken and cook until golden brown and cooked through (about 8–10 minutes), stirring occasionally.
- Transfer the cooked chicken to a bowl and cover to keep warm.
Step 2: Make the Yellow Rice
- In the same skillet, pour in 2½ cups of water and bring to a boil.
- Stir in the Vigo Saffron Yellow Rice and optional Knorr Tomato Bouillon cube for added flavor.
- Cover and simmer on low for about 20 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff with a fork and set aside.
Step 3: Make the Queso Drizzle
- In a small saucepan over low heat, combine 3 oz white queso dip and 2 tbsp milk.
- Stir until smooth and warmed through. do not let it boil.
- Keep warm until ready to serve.
Step 4: Assemble Your Pollo Loco
- On a plate or shallow bowl, spoon about 1.5 cups of rice.
- Top with a generous scoop of the seasoned chicken.
- Drizzle with the creamy queso mixture.
- Garnish with chopped cilantro, jalapeño slices, or lime wedges if desired.
And there you have it. your homemade version of Pollo Loco is ready to steal the show!
Nutrition Info & WW Points
- Serving Size: 1.5 cups
- WW Points: 8 points (based on lean chicken breast and light queso)
- Calories: Approx. 380 per serving (may vary by brand of queso and rice)
Chef’s Tips
- Queso Tip: If you’re short on queso dip, a mix of shredded Monterey Jack and milk can be a quick fix. Melt gently and season with a dash of chili powder.
- Make it spicy: Add diced jalapeños to the rice or sauté with the chicken.
- Meal prep: Store components separately in airtight containers. Combine before serving and heat in the microwave.
A Summery Mexican Classic with a Healthy Twist
This recipe was inspired by the vibrant, community-focused street food of Mexico, a cuisine that celebrates flavor, family, and fresh ingredients. Though my roots are in the rolling hills of Tuscany, I’ve always admired the way Mexican cooking layers heat and brightness into everyday meals.
I first made a variation of this dish on a hot July evening for a group of friends after a day at the beach. We were hungry, tired, and in need of something comforting but not heavy. This Homemade Pollo Loco did the trick, and has been a favorite ever since.
It’s filling without being fussy, festive without the fuss, and thanks to WW-friendly ingredients, something you can enjoy even on a health-focused journey.
What to Serve with Homemade Pollo Loco
- Simple avocado salad with lime and red onion
- Fresh pico de gallo or homemade salsa
- Charred corn on the cob with Tajín
- Grilled summer veggies like zucchini and bell pepper
Pair it with a sparkling lime agua fresca or a light Mexican beer, and you’ve got a meal that’s as refreshing as a summer breeze.
Pair your Homemade Pollo Loco with fresh tortilla chips and dips. Our guide to chips and salsa has everything you need.
Frequently asked questions:
1.Can I make Homemade Pollo Loco ahead of time?
Absolutely! You can prep the chicken and rice up to 2 days in advance. Store them separately in airtight containers in the fridge. When ready to serve, simply reheat and drizzle with freshly warmed queso for the best flavor and texture.
2. What can I substitute for Vigo Saffron Yellow Rice?
If you can’t find Vigo saffron rice, use any long-grain yellow rice and add a pinch of saffron or turmeric for color and flavor. You can also cook plain white rice and season it with a bit of garlic, onion, and a bouillon cube for a tasty alternative.
3. Is Homemade Pollo Loco spicy?
Not inherently! The recipe is mildly seasoned with Adobo, which adds depth without much heat. If you like it spicy, toss in diced jalapeños with the chicken or serve with hot salsa on the side.
4. Can I use leftover chicken for this recipe?
Yes! This recipe is great for repurposing leftover grilled or rotisserie chicken. Just dice and warm it with olive oil and seasoning before adding it to the rice and finishing with queso drizzle.
Final Thoughts
Whether you’re keeping things cozy with a weeknight dinner or hosting a laid-back summer gathering, this Homemade Pollo Loco recipe delivers flavor, balance, and just the right amount of spice. It’s proof that healthy, delicious, and satisfying don’t have to be mutually exclusive.
Try it once, and it might just become your new go-to.
Print
Easy Homemade Pollo Loco Recipe
- Total Time: 40 minutes
- Yield: 4 servings
Description
Juicy chicken, fluffy saffron rice, and creamy queso sauce come together in this easy Homemade Pollo Loco recipe made right on the stovetop in under 40 minutes.
Ingredients
2 tsp olive oil
1.5 lbs uncooked boneless skinless chicken breast, cut into small bite-size pieces
1 tsp Goya Adobo Seasoning
1 (10 oz) pkg Vigo Saffron Yellow Rice (Arroz Amarillo)
1 cube Knorr Tomato Bouillon (optional)
2½ cups water
3 oz White Queso Dip
2 tbsp milk (skim, 1%, 2%, or whole)
Cooking spray
Instructions
1. Spray a large skillet with cooking spray and heat over medium-high heat.
2. Add the olive oil and then the chicken pieces.
3. Sprinkle the Adobo seasoning over the chicken and cook until golden brown and cooked through (about 8–10 minutes), stirring occasionally.
4. Transfer the cooked chicken to a bowl and cover to keep warm.
5. In the same skillet, pour in 2½ cups of water and bring to a boil.
6. Stir in the Vigo Saffron Yellow Rice and optional Knorr Tomato Bouillon cube for added flavor.
7. Cover and simmer on low for about 20 minutes, or until the rice is tender and the liquid is absorbed.
8. Fluff with a fork and set aside.
9. In a small saucepan over low heat, combine 3 oz white queso dip and 2 tbsp milk.
10. Stir until smooth and warmed through. Do not let it boil.
11. Keep warm until ready to serve.
12. On a plate or shallow bowl, spoon about 1.5 cups of rice.
13. Top with a generous scoop of the seasoned chicken.
14. Drizzle with the creamy queso mixture.
15. Garnish with chopped cilantro, jalapeño slices, or lime wedges if desired.
Notes
You can use leftover grilled chicken if desired. Just warm it in a pan with olive oil and adobo before assembling.
Use any type of milk for the queso sauce.
This dish is mild by default. Add hot sauce or fresh jalapeños if you want it spicy.
Optional toppings: cilantro, lime wedges, jalapeños, or tortilla strips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 890mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg