Sunday, August 7, 2011
Pollo Loco - Mexican Chicken and Rice
This was absolutely fantastic! This is just as good, if not better, than the best chicken and rice you get at your favorite Mexican restaurant. It will have to be a once-a-week meal in this house.
I could have done more with the presentation in the photo to wow you, so if the photo doesn't do it for you, please try this recipe anyway. It was delicious, and the leftovers were great, too! Thank you, Steph at Plain Chicken, for sharing the recipe!
4 boneless, skinless chicken breasts
1 bottle Lawry's Baja Chipotle marinade
3 Tbsp vegetable oil
1 cup uncooked long grain rice--not instant (but I used medium grain and it was fine)
1 Tbsp dried minced onion flakes
1 tsp taco seasoning
2 cups chicken broth
1/2 cup tomato sauce
1 container Mexican queso (I used Gordon's cheese dip)
Marinate chicken breasts in Baja Chipotle marinade in the refrigerator for at least 30 minutes (overnight is best). When ready, grill chicken until done (165 degrees).
While the chicken is grilling, prepare the rice.
Heat oil in a large pot over medium heat, and add rice. Cook, stirring constantly, until puffed and golden (8-10 minutes). While rice is cooking, sprinkle with taco seasoning.
Stir in onion flakes, chicken broth, and tomato sauce; bring to a boil. Reduce heat to low; cover and simmer for 20-25 minutes. Fluff with a fork.
Heat cheese dip according to package directions, and set aside.
To assemble the pollo loco, spoon 1/4 of the rice on a plate, top with a chicken breast, and spoon 2-3 tablespoons of queso on top. Garnish with chopped tomatoes and cilantro, if desired.