Pollo Loco Chicken and Rice

$- 2 lbs chicken thighs, bone-in and skin-on - 1 cup long-grain rice - 2 cups chicken broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 cup frozen peas - 2 tablespoons olive oil - 1 tablespoon ground cumin - 1 tablespoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving These ingredients create a rich and tasty meal. The chicken thighs bring moisture and flavor. The rice absorbs all the good juices from the chicken. The spices add warmth and depth to every bite. - Corn kernels - Black beans - Jalapeños, diced - Fresh lime juice - Avocado slices Adding these ingredients can give your dish a twist. Corn adds sweetness, while black beans boost protein. Jalapeños offer heat, and lime brightens up the flavors. Avocado can add creaminess for a nice contrast. - Chicken thighs: Use chicken breasts for a leaner option. - Long-grain rice: Swap for jasmine or basmati rice for a fragrant touch. - Chicken broth: Vegetable broth works well for a lighter flavor. - Olive oil: Canola or avocado oil are good choices too. These substitutes can help you customize your dish based on what you have on hand. Each option still keeps the heart of Pollo Loco Chicken and Rice intact. {{ingredient_image_1}} Begin by making the marinade for the chicken. In a bowl, mix together: - 2 tablespoons olive oil - 1 tablespoon ground cumin - 1 tablespoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste Rub this mixture all over the 2 lbs of chicken thighs. Make sure to cover every part of the chicken. Let it sit for at least 30 minutes. If you have more time, marinate it in the fridge for up to 4 hours. This step adds great flavor to the chicken. Next, heat a splash of olive oil in a large skillet or Dutch oven over medium heat. Once hot, place the marinated chicken thighs skin side down in the skillet. Sear them for about 5-7 minutes until the skin is crispy and golden brown. Flip the chicken over and cook for another 5 minutes. Once done, remove the chicken and set it aside. This step locks in the juices and flavor. In the same skillet, add 1 finely chopped medium onion and 1 diced red bell pepper. Sauté these for about 5 minutes until they soften. Then, stir in 3 minced garlic cloves and cook for another minute. This will fill your kitchen with a lovely aroma. Now, add 1 cup of long-grain rice to the skillet. Stir well to coat the rice with the vegetable mix. Cook for about 2 minutes to lightly toast the rice, enhancing its flavor. Pour in 2 cups of chicken broth and bring the mixture to a simmer. Return the seared chicken thighs on top of the rice. This helps the chicken infuse flavor into the rice. Cover the skillet with a lid, reduce the heat to low, and let it cook for 25-30 minutes. This will allow the rice to absorb the broth and steam perfectly. Check that the chicken reaches an internal temperature of 165°F. In the last 5 minutes of cooking, sprinkle 1 cup of frozen peas on top. Do not stir; just cover again to steam the peas. When the dish is finished, remove it from the heat. Let it sit covered for another 5 minutes. Fluff the rice with a fork and mix in the peas. For serving, garnish with fresh cilantro and lime wedges for a bright touch. Enjoy your Pollo Loco Chicken and Rice! Marinating chicken adds flavor and juiciness. Start with good oil and spices. I use olive oil, cumin, smoked paprika, and chili powder. These ingredients work well together. Rub the marinade all over the chicken. Let it sit for at least 30 minutes. For extra flavor, marinate for up to 4 hours in the fridge. This step makes a big difference in taste. To cook rice perfectly, choose long-grain rice. Rinse it under cold water to remove excess starch. This helps keep the rice fluffy. Toast the rice in olive oil for a few minutes before adding broth. This step adds depth to the flavor. Use a 1:2 rice to broth ratio. Bring the mixture to a simmer and avoid lifting the lid. Let it cook undisturbed for 25-30 minutes. This method ensures nice, tender rice. Presentation matters when serving Pollo Loco Chicken and Rice. You can serve directly from the skillet for a cozy vibe. For a fancier look, plate the rice and chicken separately. Add fresh cilantro on top for color. Lime wedges also add a bright touch. The dish looks great and tastes even better. Enjoy your meal and impress your guests! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 4 hours for a deeper flavor profile. If time permits, overnight marination is even better! Use Bone-In Thighs: The bone-in, skin-on thighs not only add flavor but also ensure the chicken stays juicy throughout the cooking process. Toasting the Rice: Toasting the rice in the skillet before adding the broth enhances its nutty flavor and helps to prevent it from becoming mushy. Rest Before Serving: Let the dish sit covered for 5 minutes after cooking. This resting period helps the flavors meld and allows the rice to finish cooking. {{image_2}} You can easily adapt this dish to be vegetarian or vegan. Instead of chicken, use hearty vegetables like mushrooms or eggplant. These veggies add a nice texture. For a protein boost, add chickpeas or lentils. Use vegetable broth in place of chicken broth. This keeps the dish flavorful and satisfying. You can also toss in some tofu for extra protein. Marinate it with the same spices for great taste. If you want to try different proteins, there are many options. You can use skinless chicken breasts for a leaner choice. Turkey thighs also work well and have a similar taste. For seafood lovers, shrimp cooks quickly and adds a fun twist. Just add it during the last few minutes of cooking. If you prefer beef, flank steak cut into strips can be a great option. Just sauté it first before adding rice. To boost the flavors of your Pollo Loco Chicken and Rice, consider adding more spices. A pinch of cayenne pepper can give it a nice kick. Fresh herbs like parsley or basil can brighten the dish. You might also add a splash of lime juice for a zesty finish. For a sweet touch, mix in some corn or diced pineapple. This adds sweetness and pairs well with the spices. Try different combinations to find your favorite flavor! To keep your Pollo Loco Chicken and Rice fresh, store it in the fridge. Place leftovers in an airtight container. Make sure to let the dish cool before sealing it. This helps prevent moisture build-up, which can make the rice soggy. Your leftovers will stay good for about 3 to 4 days in the fridge. When ready to eat, just take out what you need! You can freeze Pollo Loco Chicken and Rice for later. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. Label the bags with the date. It’s best to use the frozen dish within 2 to 3 months for the best flavor. Thaw it overnight in the fridge before reheating. To reheat your Pollo Loco Chicken and Rice, you have a few options. If using the microwave, place the meal in a microwave-safe bowl. Cover it with a damp paper towel to keep moisture in. Heat it in 1-minute intervals, stirring in between, until hot. If you prefer the stove, add a splash of chicken broth or water to a pan. Heat over medium-low heat while stirring until warmed through. This method keeps the rice from drying out. Make sure the chicken reaches an internal temperature of 165°F before serving. Enjoy your delicious leftovers! You can serve many tasty sides with Pollo Loco Chicken and Rice. Here are some great options: - Corn salad: The sweet corn adds a nice crunch. - Guacamole: Creamy avocado pairs well with the spices. - Black beans: They add protein and fiber. - Mexican street corn: This dish brings a fresh, zesty taste. - Sautéed greens: Spinach or kale add some color and nutrition. These sides will make your meal even more delicious! Yes, you can use brown rice instead of white rice. However, the cooking time will change. Brown rice takes longer to cook. Use about 2.5 cups of chicken broth for brown rice. Cook it for about 40-45 minutes instead of 25-30 minutes. Make sure to check the rice for doneness. It should be tender and fluffy. The flavors from the chicken will still shine through! To check if the chicken is cooked, use a meat thermometer. The chicken should reach an internal temperature of 165°F. This ensures it is safe to eat. You can also cut into the thickest part. The meat should be white, not pink. Juices should run clear, not bloody. If you see any pink, cook it a bit longer. Trust your senses, and you'll have perfect chicken! This blog post covered the key ingredients, steps, and tips for making Pollo Loco Chicken and Rice. You learned how to prepare the marinade, cook the chicken, and achieve tasty rice. We also explored variations, storage options, and answered common questions. With these tools, you can create a delicious dish with ease. Enjoy your cooking adventures and share your results! Keep experimenting for the perfect meal every time.$

Pollo Loco Chicken and Rice

A flavorful dish featuring marinated chicken thighs cooked with rice, vegetables, and spices.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Mexican

Servings 4

Calories 450 kcal

Ingredients

2 lbs chicken thighs, bone-in and skin-on
1 cup long-grain rice
2 cups chicken broth
1 medium onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 cup frozen peas
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon chili powder
to taste salt and pepper
for garnish fresh cilantro
for serving lime wedges

Instructions

Start by marinating the chicken thighs. In a bowl, combine olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Rub the marinade all over the chicken thighs and let them sit for at least 30 minutes (or up to 4 hours in the fridge).
In a large, deep skillet or Dutch oven, heat a splash of olive oil over medium heat. Add the marinated chicken thighs, skin side down. Sear for about 5-7 minutes until the skin is crispy and golden brown. Flip them over and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and diced red bell pepper. Sauté for 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the rice to the skillet, stirring well to coat it with the vegetable mixture. Cook for about 2 minutes to lightly toast the rice.
Pour in the chicken broth and bring the mixture to a simmer. Return the seared chicken thighs to the skillet, placing them on top of the rice.
Cover the skillet with a lid, reduce the heat to low, and let it cook for about 25-30 minutes, or until the rice is tender and the chicken is cooked through (an internal temperature of 165°F).
In the last 5 minutes of cooking, sprinkle the frozen peas on top and cover again to steam.
Once cooked, remove from heat and let the dish sit covered for another 5 minutes. Fluff the rice with a fork and mix in the peas.
To serve, garnish with fresh cilantro and lime wedges.

Notes

Serve directly from the skillet for a rustic look, or plate the chicken and rice separately. Add a sprig of cilantro or a lime wedge on each plate for a pop of color.

Keyword chicken, Mexican, one-pot meal, rice