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Homemade Pollo Loco

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Juicy, flavorful grilled chicken marinated in bold spices and zesty citrus, paired with rich, creamy rice for a restaurant-quality meal you can whip up at home. Perfect for a cozy dinner or impressing guests

Ingredients

Scale
  1. For the chicken marinade:
    • 1 1/2 lbs chicken thighs or breasts (boneless and skinless)
    • 1/4 cup orange juice (freshly squeezed for the best flavor)
    • 2 tbsp lime juice (zesty and tangy)
    • 2 tbsp olive oil (extra virgin preferred)
    • 3 garlic cloves, minced (aromatic and flavorful)
    • 1 tsp ground cumin (earthy and warm)
    • 1 tsp smoked paprika (adds a smoky depth)
    • 1/2 tsp chili powder (mild heat)
    • 1/2 tsp oregano (herbal touch)
    • 1 tsp salt (to taste)
    • 1/2 tsp black pepper (freshly ground for boldness)

    For the creamy rice:

    • 1 cup long-grain white rice (fluffy and light)
    • 2 cups chicken broth (rich and savory)
    • 1/2 cup heavy cream (adds creaminess)
    • 1/4 cup sour cream (tangy and smooth)
    • 1/2 tsp garlic powder (subtle flavor boost)
    • 1/2 tsp onion powder (savory touch)
    • Salt and pepper to taste

Instructions

  • Prepare the Marinade:
    • In a large mixing bowl, whisk together orange juice, lime juice, olive oil, minced garlic, cumin, smoked paprika, chili powder, oregano, salt, and black pepper.
    • Add the chicken, ensuring it’s well coated. Cover and refrigerate for at least 1 hour or up to 8 hours for maximum flavor.
  • Grill the Chicken:
    • Preheat a grill or grill pan to medium-high heat.
    • Remove the chicken from the marinade and grill for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C).
    • Let the chicken rest for 5 minutes before slicing.
  • Make the Creamy Rice:
    • In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
    • Stir in heavy cream, sour cream, garlic powder, onion powder, salt, and pepper. Cook for an additional 2-3 minutes until creamy and well-combined.
  • Serve:
    • Plate the creamy rice and top it with sliced grilled chicken. Garnish with fresh cilantro if desired.

Notes

  • For a spicier kick, add a pinch of cayenne pepper to the marinade.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://grandmarecipesflash.com/homemade-pollo-loco/