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To make Pollo Loco Chicken and Rice, you need the following: - 4 chicken thighs (boneless, skinless) - 1 tablespoon olive oil - 1 onion, diced - 4 garlic cloves, minced - 1 bell pepper (red or green), chopped - 1 cup long-grain white rice - 2 cups chicken broth - 1 can (15 oz) diced tomatoes with green chilies - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon ground black pepper - ½ teaspoon salt (adjust to taste) - 1 cup frozen corn - Fresh cilantro, finely chopped (for garnish) - Lime wedges (for serving) You can change some ingredients if you need to. Here are a few ideas: - Use chicken breast instead of thighs for a leaner option. - Swap olive oil for avocado oil or canola oil. - Use yellow or white onion instead of a regular onion. - Replace long-grain rice with jasmine or basmati rice. - You can use vegetable broth instead of chicken broth for a vegetarian option. Choosing fresh ingredients makes a big difference. Here’s how to pick the best: - Chicken: Look for bright pink color and firm texture. Avoid any with a strong odor. - Vegetables: Choose onions that are firm and without soft spots. Pick bell peppers that are shiny and have a firm skin. - Rice: Check the packaging for damage. Look for grains that are clear and not broken. - Cilantro: Fresh cilantro should be bright green with no yellow leaves. It should smell fragrant. - Limes: Select limes that feel heavy for their size and have a smooth skin. This means they are juicy. {{ingredient_image_1}} Start by heating olive oil in a large skillet over medium heat. This oil adds flavor. While the skillet warms, season the chicken thighs with salt, black pepper, smoked paprika, cumin, and chili powder. Mix these spices well. When the oil is hot, place the chicken thighs in the skillet. Cook for about 5 to 6 minutes on each side. You want them golden brown and fully cooked. Once done, take the chicken out and set it aside on a plate. In the same skillet, add the diced onion and chopped bell pepper. Sauté them for about 3 to 4 minutes. You want the onion to become soft and see-through. Next, add the minced garlic and cook for one more minute. This will release a lovely aroma. Now, stir in the long-grain white rice. Toast it for about 2 minutes while stirring. This step adds a nice flavor to the rice. After that, pour in the chicken broth along with the can of diced tomatoes. Bring the mix to a simmer. Once it bubbles, return the cooked chicken thighs to the skillet. Cover the skillet and lower the heat. Cook for 18 to 20 minutes until the rice is tender and has absorbed the liquid. In the last 5 minutes, stir in the frozen corn. After cooking, remove the skillet from the heat. Use a fork to fluff the rice gently. This makes it light and airy. Then, sprinkle the chopped cilantro over the top. Serve the dish hot. Don’t forget to add lime wedges on the side. A squeeze of lime will brighten the meal and enhance the flavors. To get the best flavor in your Pollo Loco chicken and rice, use fresh herbs. Fresh cilantro adds a bright taste. The spices are key too. Use smoked paprika, cumin, and chili powder for depth. When you season the chicken, let it rest for a few minutes. This lets the spices soak in, making each bite packed with flavor. Start by searing the chicken thighs. This gives a nice golden crust. Use medium heat and don’t overcrowd the pan. Once the chicken is done, use the same skillet for the rice. This adds extra flavor from the chicken. Toast the rice before adding broth. This step brings out a nutty taste. Cook on low heat with a lid to keep the steam in. This way, the rice cooks evenly and absorbs all the flavors. Presentation matters, even for a simple meal. After cooking, fluff the rice with a fork. This makes it light and airy. Top with chopped cilantro for color and freshness. Serve with lime wedges on the side. A squeeze of lime adds a zesty kick. You can also add avocado slices for creaminess. This makes your dish look vibrant and appetizing. Pro Tips Marinate for More Flavor: For an extra kick of flavor, marinate the chicken thighs in the spices and olive oil for at least 30 minutes or overnight before cooking. Use Homemade Chicken Broth: If you have it, use homemade chicken broth instead of store-bought for a richer and more authentic taste. Adjust the Heat: If you prefer a milder dish, use diced tomatoes without green chilies or reduce the amount of chili powder. Perfectly Cooked Rice: Ensure the rice is cooked perfectly by not lifting the lid while it simmers, as this can release steam and affect the cooking process. {{image_2}} You can spice up your Pollo Loco Chicken and Rice easily. Adding more heat is simple. Use extra chili powder or diced jalapeños for a kick. If you like smokiness, add chipotle peppers in adobo sauce. This will give your dish a deeper flavor. Another option is to use hot salsa instead of diced tomatoes. It will enhance your dish with bold flavors. You can make a tasty vegetarian version too! Replace chicken with firm tofu or tempeh. Use vegetable broth instead of chicken broth. For flavor, add smoked paprika and cumin just like the chicken version. You can also use black beans or chickpeas for protein. These swaps make a healthy and satisfying meal. Feel free to mix in different vegetables. Add zucchini, carrots, or spinach for more nutrients. You can also use peas or green beans. If you want more protein, consider shrimp or ground beef. Just make sure to adjust cooking times based on what you add. This flexibility keeps the dish fun and fresh every time you make it. To store leftover Pollo Loco chicken and rice, wait for it to cool. Place it in an airtight container. This keeps the dish fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. This helps you keep track of how long it has been stored. When you are ready to eat the leftovers, you can reheat them easily. The best way is to use the stove. Heat a skillet on medium heat. Add a splash of chicken broth or water to avoid sticking. Stir the chicken and rice until hot. You can also use a microwave. Place the food in a microwave-safe bowl. Cover it loosely and heat for 1-2 minutes. Stir halfway to heat evenly. If you want to store the dish longer, freezing is a great option. First, let the chicken and rice cool completely. Then, place it in a freezer-safe container or zip-top bag. Remove as much air as you can before sealing. You can freeze leftovers for up to three months. When you are ready to eat, thaw it in the fridge overnight before reheating. El Pollo Loco's chicken and rice is a tasty dish that combines chicken, rice, and spices. You cook chicken thighs with spices like smoked paprika and cumin. Then, you add rice, chicken broth, and tomatoes. This dish is simple but full of flavor. To make this dish healthier, use skinless chicken thighs or breast. You can also cut down on oil and salt. Add more veggies like spinach or carrots for extra nutrients. You can swap white rice for brown rice to boost fiber. Yes, you can use brown rice instead of white rice. Brown rice has more fiber, which is good for digestion. Keep in mind that brown rice takes longer to cook. Adjust the cooking time to about 30-35 minutes instead of 18-20 minutes. Pollo Loco chicken and rice can stay fresh in the fridge for about 3-4 days. Store it in an airtight container. Make sure it cools down before putting it in the fridge to keep it safe. Great side dishes for this meal include: - Black beans - Grilled corn on the cob - Fresh guacamole - A simple green salad - Tortilla chips with salsa These sides add flavor and make your meal even better. This blog post covered how to make Pollo Loco Chicken and Rice. We talked about key ingredients, smart swaps, and tips for fresh selections. You learned step-by-step instructions for cooking and serving the dish. We shared tips for great flavor and presentation ideas. We also explored tasty variations and how to store leftovers. In closing, cooking this dish can be simple and fun. Enjoy your meal and feel good sharing it with others.

Spicy Pollo Loco Chicken and Rice Fiesta

A flavorful and spicy chicken and rice dish with vibrant ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 1 tablespoon olive oil
  • 1 onion diced
  • 4 cloves garlic, minced
  • 1 bell pepper chopped (red or green)
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon salt (adjust to taste)
  • 1 cup frozen corn
  • Fresh cilantro, finely chopped (for garnish)
  • Lime wedges (for serving)

Instructions
 

  • Heat olive oil in a large skillet over medium heat.
  • Season the chicken thighs with salt, pepper, smoked paprika, cumin, and chili powder.
  • In the skillet, cook the seasoned chicken thighs for about 5-6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
  • In the same skillet, add diced onion and bell pepper. Sauté until the onion becomes translucent, about 3-4 minutes.
  • Add minced garlic and cook for an additional minute until fragrant.
  • Stir in the rice, allowing it to toast slightly in the oil for about 2 minutes, stirring continuously.
  • Pour in the chicken broth and the entire can of diced tomatoes with their juices. Bring to a simmer.
  • Once simmering, return the cooked chicken thighs to the skillet, cover, and reduce heat to low. Cook for 18-20 minutes or until the rice is tender and has absorbed the liquid.
  • In the last 5 minutes of cooking, stir in the frozen corn until heated through.
  • Once cooked, remove from heat, fluff the rice with a fork, and top with chopped cilantro.
  • Serve hot, garnished with lime wedges on the side for an extra burst of flavor.

Notes

Adjust salt and spices to taste.
Keyword chicken, fiesta, rice, spicy