Description
Juicy homemade pollo loco brings Mexican street flavor right to kitchen counters. Crispy, seasoned chicken promises a zesty culinary adventure you won’t want to miss.
Ingredients
Scale
Proteins:
- 1.5 pounds (680 grams) chicken thighs or breasts, boneless and skinless
Marinade and Seasoning:
- 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
Rice Components:
- 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
- Whisk together zesty orange juice, tangy lime juice, rich olive oil, minced garlic, aromatic cumin, smoky paprika, vibrant chili powder, earthy oregano, salt, and pepper in a spacious mixing bowl to create a robust marinade.
- Submerge chicken pieces completely in the marinade, ensuring each morsel is thoroughly coated. Seal and refrigerate for a minimum of one hour, allowing flavors to deeply penetrate the meat.
- Preheat grill or grill pan to medium-high temperature, creating ideal searing conditions for the marinated chicken.
- Transfer chicken from marinade, shaking off excess liquid. Position chicken on hot grill, cooking approximately 5-6 minutes per side until internal temperature reaches 165°F, developing beautiful caramelized exterior and ensuring complete cooking.
- After grilling, allow chicken to rest for 5 minutes, enabling juices to redistribute and maintaining optimal moisture.
- In a medium saucepan, combine rice and chicken broth, bringing mixture to a rolling boil before reducing heat to low.
- Cover and simmer rice for 15 minutes, until liquid is fully absorbed and grains are tender and fluffy.
- Incorporate heavy cream, sour cream, garlic powder, onion powder, salt, and pepper into the cooked rice, stirring thoroughly to create a luxuriously creamy texture.
- Continue cooking creamy rice for an additional 2-3 minutes, allowing flavors to meld and sauce to thicken slightly.
- Plate grilled chicken atop the decadent creamy rice, optionally garnishing with fresh cilantro for a vibrant finishing touch.
Notes
- Boost marinade flavor by gently scoring chicken before marinating to help seasonings penetrate deeper.
- Swap regular chicken breasts with bone-in thighs for more succulent and juicy results.
- Create dairy-free version by replacing heavy cream with coconut milk or unsweetened almond milk for a lighter alternative.
- Use leftover marinade to baste chicken during grilling for extra moisture and enhanced taste profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 80 mg