Pollo Loco Andre Akers
What is el pollo loco? • 4 boneless, skinless chicken breasts1 bottle Lawry's Baja Chipotle marinade3 Tbsp vegetable oil1 cup uncooked long grain rice1 Tbsp dried minced onion flakes1 tsp taco seasoning2 cups chicken broth1/2 cup tomato sauce1 container Mexican queso
How is it cooked? • Marinate chicken breasts in Baja Chipotle marinade in the refrigerator for at least 30 minutes (overnight is best). When ready, grill chicken until done (165 degrees). While the chicken is grilling, prepare the rice.Heat oil in a large pot over medium heat, and add rice. Cook, stirring constantly, until puffed and golden (8-10 minutes). While rice is cooking, sprinkle with taco seasoning. Stir in onion flakes, chicken broth, and tomato sauce; bring to a boil. Reduce heat to low; cover and simmer for 20-25 minutes. Fluff with a fork. Heat cheese dip according to package directions, and set aside.To assemble the pollo loco, spoon 1/4 of the rice on a plate, top with a chicken breast, and spoon 2-3 tablespoons of queso on top. Garnish with chopped tomatoes and cilantro, if desired.