You’re gonna go crazy for this easy, cheesy, craving-crusher dish!
If you’ve been craving queso and want to try something new, this recipe’s got you covered… in cheese! This dish goes well with almost any Tex-Mex meal – breakfast, lunch, or dinner. The satisfying combo of citrus, cheese, chicken, and spices earns it the name “crazy chicken” – and truly, your whole family is bound to go loco for this Southern comfort food.
Not only is it delicious, but it can also be an affordable use of leftover shredded chicken from a different recipe. Whether you’re repurposing leftovers or making this dish from scratch, a little goes a long way. Plus, you’re welcome to spice it up or tone it down based on preference. And that’s only the beginning of the flavorful adventure this pollo loco can take you on…
Is Pollo Loco Healthy?
By comparison, this dish is much healthier than chips and queso or loaded nachos. There’s less grease (as it uses rice instead of fried chips) and more protein with the chicken. However, this recipe is high in both fat and carbohydrates, so like all food, it should be enjoyed in moderation.
For the dairy-intolerant, trusted plant-based alternatives will also work, as long as they can melt to make the queso sauce. Veggie lovers can easily replace chicken with shredded jackfruit and/or black beans.
The best way to ensure the wholesomeness of this recipe is to make your own queso; that way you know it’s free of added refined sugars or preservatives. (And it tastes way better too!) You can also choose quinoa instead of white rice for an extra boost of fiber and protein.
Super Spicy or Nah?
Whichever you prefer, this dish can make it happen. As it is, the flavors are savory but not spicy, so if you like the heat, I recommend adding one teaspoon of cayenne pepper, one teaspoon of chili pepper, and a half teaspoon of smoked paprika to the (not-so-secret) sauce to kick it up a notch. You can also top this dish with freshly chopped jalapeños, which are like little emeralds of spicy sweetness!
INGREDIENTS
- 4 boneless skinless chicken breasts
- 1/2 cup orange juice
- 1/4 cup lime juice
- 6 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 cup white queso dip
INSTRUCTIONS
Marinate
Prepare and marinate chicken.
Grill
Cook chicken on grill and cook rice.
Assemble
Serve chicken over rice with queso.
Devour!
FAQs & Tips
While I recommend marinating the raw chicken before cooking (see below), it’s also a good idea to prep the other ingredients too, if you’re making it ahead of time. Cook the rice as per the instructions below, and while it’s still hot, store it in an airtight container in the refrigerator until it’s ready to be served. When you’re ready, just reheat the rice in the microwave and lightly fluff it with a fork before serving. If you’re making your own queso, you can also prepare that in advance and store it covered in the fridge until you’re ready to assemble the full recipe.
This pollo loves to soak! So give it plenty of time (8 to 24 hours is best) to marinate in a well-sealed container in the refrigerator before cooking. This not only flavors the meat, but the acid in the marinade also tenderizes it, which will help it stay soft and juicy even after you’ve grilled it.
While chicken enjoys a nice long soak, the same can’t be said for its cooking time. Be careful not to overcook the bird, grill it just until its internal temperature reaches 165°F – this ensures a juicy, tender, and happy pollo loco.
Serving Suggestions
As it is, this dish stands strong… but no pollo loco would be 100% without a classic side of Refried Beans or Black Beans.
You can also try it topped with Mango Avocado Salsa for a boost of vibrant sweetness, healthy fats, and fiber. (My mouth is watering already!)
To add on extra heat, swap the regular queso for this Chile Con Queso, or if you made the rice too spicy, drizzle over some Mexican Crema to cut through the heat.
Prep: 1 day
Cook: 20 minutes
Total: 1 day 20 minutes
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup orange juice
- 1/4 cup lime juice
- 6 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup long grain white rice
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 cup white queso dip
Instructions
-
Marinate the chicken in a mixture of orange juice, lime juice, garlic, cumin, oregano, olive oil, salt, and pepper for at least 4 hours or overnight.
-
Grill the marinated chicken over medium heat until fully cooked and internal temperature reaches 165°F, about 10 minutes per side.
-
While the chicken is grilling, cook the rice in chicken broth with tomato sauce until tender, about 20 minutes.
-
Serve the grilled chicken over the cooked rice, topped with warm queso dip.
Nutrition Info:
Calories: 534kcal (27%) Carbohydrates: 47g (16%) Protein: 33g (66%) Fat: 24g (37%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 2g Monounsaturated Fat: 11g Trans Fat: 0.01g Cholesterol: 90mg (30%) Sodium: 1031mg (45%) Potassium: 705mg (20%) Fiber: 2g (8%) Sugar: 5g (6%) Vitamin A: 260IU (5%) Vitamin C: 25mg (30%) Calcium: 59mg (6%) Iron: 2mg (11%)
Recipes written and produced on Food Faith Fitness are for informational
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