Pollo Loco Skillet with Creamy Queso
A vibrant Mexican dish featuring adobo-seasoned chicken, saffron rice, and creamy white queso for a flavorful, one-pan dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 1.5 lbs chicken breast
- 1 tsp adobo seasoning
- 2 tsp olive oil
- 10 oz saffron yellow rice
- 2½ cups water
- 1 cube tomato bouillon
- 3 oz white queso
- 2 tbsp milk
- Cooking spray
Instructions
1. Pat the chicken breasts dry with paper towels, if necessary.
2. Season the chicken with adobo seasoning, making sure to rub it thoroughly on all sides.
3. In a large skillet, heat the olive oil over medium heat.
4. Sauté the chicken until browned, approximately 3 minutes per side.
5. Add the saffron yellow rice, water, and tomato bouillon cube to the skillet with the chicken.
6. Stir to combine, then bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover the skillet, and let the mixture simmer for 20-25 minutes.
8. Check the rice for doneness before removing from heat.
9. When the rice is fully cooked, add the white queso and milk.
10. Fluff the mixture with a fork to combine all the ingredients.
11. Serve warm, ensuring each serving includes a portion of chicken, rice, and creamy queso.
Notes
For added flavor, you can top the dish with fresh cilantro or a squeeze of lime juice before serving.
This dish pairs well with a side of black beans or a simple salad.
Make ahead up to 2 days and reheat gently with a splash of broth or water.
Substitute white queso with cream cheese and shredded Monterey Jack if needed.
Use rotisserie chicken for a quicker version.
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg
Find it online: https://paulakitchen.com/mexican-chicken-and-rice-with-queso/