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Pollo Loco Recipe

Name: Rosie's Mexican Cantinas POLLO LOCO Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 pieces Boneless, skinless chicken breasts; 2 tablespoons Olive oil; 2 tablespoons Lime juice; 3 cloves Garlic, minced; 1 teaspoon Ground cumin; 1 teaspoon Paprika; 1 teaspoon Salt; 1 teaspoon Black pepper; 1 cup Long-grain white rice; 2 cups Chicken broth; 1 cup Tomato sauce; 1 medium Onion, diced; 2 cloves Garlic, minced; 1 teaspoon Ground cumin; 1 teaspoon Salt; 1 tablespoon Olive oil; 1 cup White cheese (Queso Blanco); 1 cup Milk; 1 tablespoon Cornstarch; 1 can (4 oz) Green chilies, diced; to taste Salt

Inspired by Rosie's Mexican Cantina

Time1h

Serves2

A lunch portion of Rosie’s Traditional Pollo Loco. Char-grilled Chicken breast on a bed of Mexican rice with queso blanco

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Ingredients

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Chicken Marinade

2 pieces Boneless, skinless chicken breasts

2 tablespoons olive oil

2 tablespoons ReaLime juice

3 cloves Garlic, minced

1 teaspoon Ground cumin

1 teaspoon Watkins paprika

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Mexican Rice

1 cup Long-grain white rice

2 cups Chicken broth

1 cup Tomato sauce

1 medium Onion, diced

2 cloves Garlic, minced

1 teaspoon Ground cumin

1 teaspoon Celtic sea salt

1 tablespoon olive oil

Queso Blanco

1 cup White cheese (Queso Blanco)

1 cup Milk

1 tablespoon Cornstarch

1 can (4 oz) Green chilies, diced

to taste Celtic sea salt

Method

Chicken Marinade

Marinate the Chicken

In a bowl, combine olive oil, lime juice, minced garlic, ground cumin, paprika, salt, and black pepper. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours.

Grill the Chicken

Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear. Remove from grill and let rest before slicing.

Mexican Rice

Cook the Rice

In a medium saucepan, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until onion is translucent, about 3-4 minutes. Stir in the rice and toast for 2 minutes, stirring frequently.

Simmer the Rice

Add chicken broth, tomato sauce, ground cumin, and salt to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork.

Queso Blanco

Prepare the Queso

In a saucepan, combine white cheese, milk, and cornstarch. Cook over medium heat, stirring frequently until the cheese is melted and the mixture is smooth.

Add Green Chilies

Stir in the diced green chilies and season with salt to taste. Keep warm over low heat until ready to serve.

Assembly

Plate the Dish

On a plate, place a serving of Mexican rice as the base. Top with sliced grilled chicken breast and drizzle with queso blanco. Serve immediately.