Pollo Vallarta Recipe
Marinated chicken breasts seasoned and grilled, topped with sautéed onions, mushrooms, gold peppers, red peppers, and zucchini, served with spanish rice, topped with lettuce, sour cream, pico de gallo, and cheese sauce.
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Ingredients
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Chicken Marinade
Vegetables
Spanish Rice
Toppings
Method
Marinating Chicken
- 1
- 2
Marinate Chicken
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour or overnight for best results.
Cooking the Chicken
- 3
Sautéing Vegetables
- 4
Prepare Vegetables
Slice the onion, mushrooms, gold bell pepper, red bell pepper, and zucchini into thin strips.
- 5
Sauté Vegetables
In a skillet, heat a tablespoon of olive oil over medium heat. Add the sliced onion and cook until translucent. Then add the mushrooms, gold bell pepper, red bell pepper, and zucchini. Sauté until the vegetables are tender, about 5-7 minutes.
Cooking Spanish Rice
- 6
Cook Rice
In a saucepan, heat a tablespoon of oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until fragrant. Stir in the rice and toast for about 2 minutes.
- 7
Add Liquids
Pour in the chicken broth and tomato sauce. Add salt, stir well, and bring to a boil.
- 8
Simmer Rice
Reduce heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed. Fluff with a fork before serving.
Assembly
- 9
Serve Pollo Vallarta
On a plate, serve a portion of Spanish rice. Top with the grilled chicken breast, sautéed vegetables, and garnish with shredded lettuce, sour cream, pico de gallo, and cheese sauce.