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.

Easy Homemade Pollo Loco Recipe

Name: Easy Homemade Pollo Loco Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-American
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

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

Scale

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

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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