Pollo Loco Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. Season both sides evenly with 1 tsp salt, 3/4 tsp black pepper, 1/2 tsp ground cumin, and 1/2 tsp garlic powder. Let rest 5 minutes while you heat the pan.

Sear chicken

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken breasts and sear 4-5 minutes per side until golden brown and cooked through (internal temperature 74°C / 165°F). Remove chicken to a plate and tent with foil to rest.

Sauté aromatics

Reduce heat to medium. In the same skillet add 1 tbs unsalted butter. Once melted, add 1 cup finely diced yellow onion and 1/2 seeded and minced jalapeño. Sauté 4-5 minutes until onion is soft and translucent, scraping up browned bits from the pan.

Make roux

Sprinkle 1 tbs all-purpose flour over the softened onions and stir for 1 minute to cook the flour, forming a light roux.

Add liquids

Slowly pour in 240 ml low-sodium chicken broth while whisking to dissolve the roux. Add 120 ml heavy cream and continue to whisk until the sauce is smooth. Simmer gently 3-4 minutes until sauce begins to thicken.

Finish cheese sauce

Lower heat to low. Add 200 g shredded white Mexican cheese in small handfuls, stirring until each addition melts before adding more to create a smooth, creamy sauce. Stir in 1 tbs lime juice and 2 tbs chopped cilantro. Taste and adjust seasoning with up to 1/2 tsp salt and a pinch of pepper as needed.

Combine and keep warm

Return the rested chicken to the skillet, spooning sauce over each breast. Warm through on low for 2 minutes so chicken absorbs flavor. Keep covered until serving.

Rinse 1 cup long-grain rice under cold water until water runs clear to remove excess starch. Drain well.

In a small saucepan combine rinsed rice, 2 cups water, 1 tbs vegetable oil and 1/2 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.

While rice cooks, core and dice 1 tomato and slice 1/2 cucumber. In a bowl combine 4 cups mixed salad greens, diced tomato, sliced cucumber, and 1/4 cup thinly sliced red onion.

Dress salad by whisking together 2 tsp olive oil, 1 tsp lime juice, 1/4 tsp salt and 1/4 tsp black pepper. Toss dressing with salad just before serving.

Place a serving of rice on each plate (about 1/2 cup cooked rice per serving). Top with a chicken breast and spoon generous white Mexican cheese sauce over the chicken. Add a portion of dressed salad alongside.

Garnish with remaining 1 tbs chopped cilantro and a lime wedge. Serve immediately.