Go Back
–+ servings
Pollo Loco Mexican Chicken

Pollo Loco Mexican Chicken: A Flavor-Packed One-Pot Wonder

Pollo Loco Mexican Chicken is a vibrant, one-pot meal featuring tender chicken, fluffy rice, and savory toppings, making it a delightful comfort food for any dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Can substitute with boneless skinless thighs for richer flavor.
  • 2 tablespoons Vegetable Oil Neutral oils like canola or grapeseed can be used.
For the Spice Mix
  • 1 teaspoon Ground Cumin Can substitute with coriander if needed.
  • 1 tablespoon Chili Powder Crucial for authentic Mexican flavor.
  • 1 teaspoon Garlic Powder Fresh garlic can be used but may require adjustments.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Smoked Paprika Can be replaced with regular paprika.
  • to taste Salt Essential for balancing flavors.
  • to taste Pepper Essential for balancing flavors.
For the Rice Mixture
  • 1 cup Long-Grain White Rice Can substitute with brown rice but adjust liquid and cooking time.
  • 2 cups Chicken Broth Vegetable broth for a vegetarian option.
  • 1 can Diced Tomatoes with Green Chilies (14 oz) Consider adjusting heat levels based on preference.
  • 1 cup Frozen Corn Fresh or canned corn can be used.
  • 1 can Black Beans (15 oz) Rinsed to remove excess sodium.
For Toppings
  • 1 cup Queso Blanco (or other melting cheese) Alternatives include Monterey Jack or mozzarella.
  • to taste Fresh Cilantro Optional garnish.
  • 1 lime Lime Wedges For serving.

Equipment

  • Large oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, mix together ground cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Rub the spice mixture evenly over the chicken breasts.
  4. Heat vegetable oil in a large oven-safe skillet over medium-high heat and sear the chicken for 2–3 minutes on each side.
  5. Remove the chicken and toast long-grain rice in the same skillet for 2–3 minutes.
  6. Pour in chicken broth, diced tomatoes with green chilies, frozen corn, and black beans into the skillet and stir well.
  7. Nestle the seared chicken back into the rice mixture, cover the skillet with a lid or foil.
  8. Bake in the oven for 25–30 minutes until chicken reaches 165°F and rice is tender.
  9. Sprinkle shredded queso over the top and return to the oven for an additional 5 minutes.
  10. Remove from oven, garnish with cilantro, and serve with lime wedges.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 35gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

For optimal flavor, allow leftovers to sit overnight in the refrigerator. Keep an eye on moisture while baking, and add broth if necessary.

Tried this recipe?

Let us know how it was!