Juicy, flavorful grilled chicken marinated in bold spices and citrus, served with creamy rice for a restaurant-quality meal made at home.
Ingredients:
For the chicken marinade:
1 1/2 lbs chicken thighs or breasts, boneless and skinless
1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
For the creamy rice:
1 cup long-grain white rice
2 cups chicken broth
1/2 cup heavy cream
1/4 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Directions:
In a large bowl, whisk together orange juice, lime juice, olive oil, garlic, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Add the chicken and coat well. Cover and marinate in the refrigerator for at least 1 hour, or up to 8 hours.
Heat a grill or grill pan over medium-high heat. Remove chicken from the marinade and grill for 5-6 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Let rest for 5 minutes before slicing.
To make the creamy rice, combine the rice and chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed.
Stir in heavy cream, sour cream, garlic powder, onion powder, salt, and pepper. Mix well and cook for an additional 2-3 minutes until creamy.
Serve the grilled chicken over the creamy rice, garnished with fresh cilantro if desired.
Prep Time: 15 minutes (plus marinating) | Cooking Time: 30 minutes | Total Time: 45 minutes (plus marinating)
Kcal: 400 kcal | Servings: 4 servings
Homemade Pollo Loco
- Total Time: 45 minutes (plus marinating)
- Yield: 4 servings
- Diet: Gluten Free
Description
Discover the bold flavors of Homemade Pollo Loco! This dish features juicy, spice-marinated grilled chicken paired with creamy, flavorful rice, offering a restaurant-quality meal perfect for family dinners or special occasions.
Ingredients
For the chicken marinade:
- 1 1/2 lbs chicken thighs or breasts, boneless and skinless
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the creamy rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Prepare the Marinade:
- In a large bowl, mix orange juice, lime juice, olive oil, garlic, cumin, smoked paprika, chili powder, oregano, salt, and pepper.
- Add chicken, ensuring each piece is well-coated. Cover and marinate in the refrigerator for at least 1 hour, or up to 8 hours.
- Grill the Chicken:
- Heat a grill or grill pan to medium-high. Remove chicken from the marinade and grill for 5-6 minutes per side, or until an internal temperature of 165°F (74°C) is reached. Rest for 5 minutes before slicing.
- Prepare the Creamy Rice:
- In a medium saucepan, combine rice and chicken broth. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- Stir in heavy cream, sour cream, garlic powder, onion powder, salt, and pepper. Cook for another 2-3 minutes until creamy.
- Assemble and Serve:
- Serve grilled chicken over creamy rice. Garnish with fresh cilantro if desired.
Notes
- For extra flavor, marinate the chicken overnight.
- Substitute chicken thighs with breasts for a leaner option.
- Adjust the spice level by increasing or decreasing chili powder to taste.
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Simmering
- Cuisine: Mexican-inspired
