Pollo Loco (Mexican Chicken & Rice)
I had never even heard of Pollo Loco until seeing it on Plain Chicken’s Blog. As soon as I saw it, I knew it would become a family favorite. What is not to love about marinated grilled chicken, mexican rice and cheese dip? Here is our version:
Pollo Loco
The Marinade
Juice and zest of 1 orange
Juice and zest of 1 lime
3 TBSP soy sauce
3 TBSP worcestershire sauce
2 TBSP dijon mustard
2 TBSP white vinegar
2 TBSP brown sugar
6 cloves garlic, crushed or 2 TBSP minced garlic from a jar
1 packet Ortega taco seasoning
handful of fresh cilantro
1/2 cup oil
Chicken breast
*if using a gas grill or indoor grill, I add 1 TBSP of hickory flavored liquid smoke, not necessary for a charcoal grill
Directions
I like to slice the chicken breast in half so its thinner and easier to grill and gets more of the marinade flavor. Then I pour the marinade over the chicken and let it marinade overnight. Grill and serve with Mexican Cilantro Rice, topped with Queso Blanco dip! (Recipes below!)
I like to slice the chicken breast in half so its thinner and easier to grill and gets more of the marinade flavor. Then I pour the marinade over the chicken and let it marinade overnight. Grill and serve with Mexican Cilantro Rice, topped with Queso Blanco dip! (Recipes below!)
Mexican Cilantro Rice
1/4 cup unsalted butter
2 cup uncooked long grain white rice
1 large onion
3 cloves Garlic, chopped
1/2 tsp black pepper
4 cups Chicken Broth
1 (10 ounce) can diced tomatoes and green chilies, with juice
1 packet Ortega taco seasoning
1/2 tsp black pepper
4 cups Chicken Broth
1 (10 ounce) can diced tomatoes and green chilies, with juice
1 packet Ortega taco seasoning
Fresh chopped Cilantro
Directions
Heat butter over medium heat in a large skillet with a lid. Add rice and onion and sauté until the rice is starting to brown. Add the garlic and cook stirring constantly for another minute.
Add Chicken Broth, Rotel, Taco seasoning and Black Pepper. Cover and simmer (stirring occasionally) over medium/low heat for 30 – 35 minutes or until the rice is cooked and the liquid is absorbed. Stir in Cilantro.
Directions
Heat butter over medium heat in a large skillet with a lid. Add rice and onion and sauté until the rice is starting to brown. Add the garlic and cook stirring constantly for another minute.
Add Chicken Broth, Rotel, Taco seasoning and Black Pepper. Cover and simmer (stirring occasionally) over medium/low heat for 30 – 35 minutes or until the rice is cooked and the liquid is absorbed. Stir in Cilantro.
Queso Blanco (White Cheese Dip!)
16 OZ white American cheese
1 Cup whole milk
2 TBSP jalapeño juice (hot or mild, whichever you like)
Directions
Chop white American cheese into chunks. Combine, cheese, milk and jalapeño juice in a microwave safe bowl. Microwave for 1 minute. Stir. Continue microwaving in 30 second increments and stirring until cheese dip is smooth.
Chop white American cheese into chunks. Combine, cheese, milk and jalapeño juice in a microwave safe bowl. Microwave for 1 minute. Stir. Continue microwaving in 30 second increments and stirring until cheese dip is smooth.
Also, ridiculously good with Tortilla chips 🙂
<3 Aunt Bee
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