Feast your taste buds on this Pollo Loco Mexican Chicken and Rice recipe that’s bursting with vibrant flavors and spices. Perfect for a weeknight dinner or a festive gathering, this dish is a guaranteed crowd-pleaser.
Why This Recipe Works
- The marinade infuses the chicken with a depth of flavor that’s both tangy and spicy.
- Cooking the rice in the same skillet as the chicken allows it to soak up all the delicious flavors.
- The combination of fresh vegetables and spices creates a colorful and nutritious meal.
- It’s a one-pan wonder, meaning less cleanup and more time to enjoy your meal.
- Customizable heat levels make it perfect for everyone at the table.
Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Equipment Needed
- Large skillet with lid
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
Instructions
Marinate the Chicken
In a large bowl, combine the chicken thighs with chili powder, cumin, paprika, salt, and pepper. Let it marinate for at least 30 minutes to allow the flavors to penetrate the meat. Tip: For an even richer flavor, marinate overnight in the refrigerator.
Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
Sauté the Vegetables
In the same skillet, add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
Add the Rice and Broth
Stir in the rice, making sure it’s well coated with the vegetable mixture. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
Combine and Finish
Return the chicken to the skillet, nestling it into the rice. Cover and cook for an additional 10 minutes, or until the chicken is cooked through and the rice is tender. Garnish with fresh cilantro before serving. Tip: Let the dish rest for 5 minutes before serving to allow the flavors to meld.
Tips and Tricks
For an extra kick, add a diced jalapeño to the vegetable mix. If you’re short on time, use pre-cooked chicken and adjust the cooking time accordingly. To make the dish more colorful, use a mix of red, yellow, and green bell peppers. For a smokier flavor, substitute smoked paprika for regular paprika. Always taste and adjust the seasoning before serving.
Recipe Variations
- Swap the chicken for shrimp or tofu for a different protein option.
- Use brown rice or quinoa instead of white rice for a healthier twist.
- Add black beans or corn for extra texture and flavor.
- Top with avocado slices or a dollop of sour cream for added creaminess.
- For a spicier version, increase the amount of chili powder or add cayenne pepper.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may dry out faster. To prevent this, reduce the cooking time and consider brining them before marinating.
How can I make this dish vegetarian?
Simply omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables or a plant-based protein like tofu or tempeh.
Can I make this recipe in a rice cooker?
While possible, the flavors may not develop as deeply. If using a rice cooker, sauté the vegetables and brown the chicken separately before adding everything to the cooker.
Summary
This Pollo Loco Mexican Chicken and Rice recipe is a vibrant, flavorful dish that’s easy to make and customizable to suit any taste. Perfect for a hearty family dinner or a festive gathering.