Go Back
- 4 boneless, skinless chicken thighs - 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 4 cloves garlic, minced - 1 bell pepper, chopped - 1 cup long-grain white rice - 2 cups chicken broth - 1 can diced tomatoes with green chilies - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon freshly ground black pepper - ½ teaspoon salt (to taste) - 1 cup frozen sweet corn - Fresh cilantro, finely chopped, for garnish - Lime wedges, for serving Gathering the right ingredients sets you up for success. I love using chicken thighs because they stay juicy and tender. Extra virgin olive oil adds a nice flavor when we cook. The onion and garlic bring a strong base to the dish. You can pick any bell pepper you like, but red or green adds a great touch. Long-grain white rice gives the best texture. Chicken broth keeps the dish rich and warm. Diced tomatoes with green chilies add a little spice. The spices—smoked paprika, cumin, chili powder, black pepper, and salt—give this dish its bold flavor. Frozen sweet corn adds a pop of sweetness and color. Finally, fresh cilantro and lime wedges bring everything together with a burst of freshness. {{ingredient_image_2}} How to prepare the chicken for cooking Start with four boneless, skinless chicken thighs. Rinse them under cold water and pat them dry with a paper towel. This helps the seasoning stick better. Heating the oil and seasoning the chicken Heat one tablespoon of extra virgin olive oil in a large skillet over medium heat. While the oil warms, season both sides of the chicken with salt, black pepper, smoked paprika, ground cumin, and chili powder. Make sure each piece is well coated. Searing the chicken thighs Once the oil shimmers, carefully place the chicken thighs in the skillet. Sear them for 5 to 6 minutes on each side. Look for a golden brown color and ensure they are no longer pink in the center. Remove the chicken and set it aside on a plate. Sautéing the vegetables and adding garlic In the same skillet, add one medium onion, finely diced, and one chopped bell pepper. Sauté for 3 to 4 minutes. Stir often until the onion becomes soft and fragrant. Toasting the rice and simmering with broth Next, add four minced garlic cloves to the skillet and cook for one more minute. Then, stir in one cup of long-grain white rice. Toast the rice for about two minutes, stirring to prevent sticking. Gradually pour in two cups of rich chicken broth and one can of diced tomatoes with green chilies. Stir well and bring to a gentle simmer. Cooking the chicken and incorporating the corn Return the seared chicken to the skillet. Cover with a lid and reduce the heat to low. Cook for 18 to 20 minutes, or until the rice is tender and most of the liquid absorbs. In the last five minutes, add one cup of frozen sweet corn. Stir it in to heat through. Once done, fluff the rice with a fork and garnish with fresh cilantro. Serve hot with lime wedges for that zesty kick. - To achieve perfect seared chicken, heat your olive oil until it shimmers. - Season the chicken thighs well with salt, pepper, and spices. - Cook them for about 5-6 minutes on each side for a golden brown finish. - For fluffy rice, rinse it under cold water before cooking. This removes excess starch. - Stir the rice in the skillet for about 2 minutes to toast it slightly. - Always add broth gradually and keep the heat low once it simmers. - Enhance flavors with spices like smoked paprika and cumin. - A pinch of chili powder adds warmth. - Adjust salt to your taste for the best flavor balance. - Pair your Pollo Loco Chicken and Rice with fresh salads or grilled veggies. - A simple avocado salad works well with this dish. - You can also serve it with warm tortillas for a fun twist. - Use lime wedges to squeeze over the dish for a zesty kick. - The lime adds brightness and balances the rich flavors. - Don’t skip this step; it really elevates your meal. - For presentation, fluff the rice before serving. - Garnish with freshly chopped cilantro for color and flavor. - Serve it in a large bowl to show off the vibrant colors. Pro Tips Let the Chicken Rest: After cooking, allow the chicken thighs to rest for a few minutes before slicing. This helps the juices redistribute, making the meat more tender and flavorful. Enhance the Flavor: For an extra flavor kick, marinate the chicken thighs in the seasoning for at least 30 minutes or overnight in the refrigerator before cooking. Perfect Rice Texture: To achieve fluffy rice, avoid stirring it too much during cooking. This prevents it from becoming gummy and ensures each grain remains separate. Fresh Herbs Boost: Add a handful of fresh herbs like parsley or green onions along with the cilantro for an additional layer of freshness and color before serving. {{image_4}} You can switch up the main protein in Pollo Loco Chicken and Rice. Instead of chicken, use turkey or tofu. Both options bring a new taste to the dish. Turkey has a rich flavor, while tofu absorbs spices well. Try these swaps for a different meal vibe. For the rice, consider using cauliflower rice or quinoa. Cauliflower rice is lower in carbs and adds a light texture. Quinoa adds a nutty flavor and protein boost. These swaps keep the meal fresh and exciting. Add more veggies to your Pollo Loco for extra nutrition. Zucchini and peas work great! They add color and texture, making your dish even more appealing. Just toss them in during the last few minutes of cooking. Explore different spice blends to change the heat level. You can increase the chili powder for more kick. Or, try a milder spice mix if you prefer less heat. Adjusting spices allows you to create a dish tailored to your taste. To keep your Pollo Loco Chicken and Rice fresh, follow these tips: - Refrigerated Storage: Place leftovers in an airtight container. Store in the fridge for up to three days. This helps keep flavors locked in and prevents spoilage. - Freezing Leftovers: If you want to save some for later, freeze the dish. Use freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. It can last for about three months in the freezer. You want your Pollo Loco Chicken and Rice to taste just as good when reheating. Here’s how: - Best Methods: The oven or stovetop works best. For the oven, preheat to 350°F (175°C). Place the dish in an oven-safe pan, cover with foil, and heat for about 20 minutes. - Stovetop: Add a splash of chicken broth in a skillet. Heat over medium-low, stirring occasionally, until warmed through. This keeps the rice moist. - Safe Temperatures: Always reheat to at least 165°F (74°C) to ensure it is safe to eat. Use a food thermometer to check. These steps will help you enjoy your Pollo Loco Chicken and Rice again, keeping it tasty and safe! What can I serve with Pollo Loco Chicken and Rice? You can serve this dish with a fresh salad or warm tortillas. Black beans also pair well. Try adding some guacamole or salsa for a fun twist. Can I make this dish ahead of time? Yes! You can cook it and store it in the fridge for up to three days. Just reheat it on the stove or in the microwave. What is the best way to customize this recipe? You can swap chicken thighs for chicken breasts or use tofu for a vegan option. Add more vegetables like zucchini or spinach for extra flavor and nutrition. Caloric content per serving Each serving has about 450 calories. This makes it a filling meal without being too heavy. Breakdown of key nutrients - Protein: 30 grams - Fats: 15 grams - Carbohydrates: 50 grams This dish gives you a balanced meal with protein, healthy fats, and carbs. Enjoy a tasty dinner that fuels your body! In this blog post, we explored a tasty dish: Pollo Loco Chicken and Rice. We covered the main ingredients you need and provided step-by-step cooking instructions. I shared tips for getting the best flavor and texture. You can even swap in different proteins or veggies to make it your own. Keep these ideas in mind next time you cook. Enjoy creating your version of this dish, and have fun with each flavorful bite!

Fiery Pollo Loco Chicken and Rice Fiesta

A spicy and flavorful chicken and rice dish with a kick from smoked paprika and chili powder.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 1 bell pepper chopped (red or green)
  • 1 cup long-grain white rice
  • 2 cups rich chicken broth
  • 1 can (15 oz) diced tomatoes with green chilies, undrained
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon salt (to taste)
  • 1 cup frozen sweet corn
  • 1 bunch fresh cilantro, finely chopped, for garnish
  • as needed wedge lime, for serving

Instructions
 

  • Begin by heating the extra virgin olive oil in a large, deep skillet or sauté pan over medium heat.
  • While the oil heats, season the chicken thighs generously on both sides with salt, pepper, smoked paprika, cumin, and chili powder, ensuring they are well coated.
  • Once the oil is shimmering, carefully add the seasoned chicken thighs to the skillet. Sear them for approximately 5-6 minutes on each side, or until they are golden brown and no longer pink in the center. Remove the chicken from the skillet and set aside on a plate.
  • In the same skillet, add the diced onion and chopped bell pepper. Sauté these vegetables for 3-4 minutes, stirring occasionally, until the onion is translucent and fragrant.
  • Add the minced garlic to the skillet and sauté for an additional minute, allowing the garlic to release its aroma.
  • Next, stir in the long-grain white rice, allowing it to toast slightly in the oil for about 2 minutes. Stir continuously to prevent any sticking.
  • Gradually pour in the chicken broth, followed by the entire can of diced tomatoes with their juices. Stir to combine, and bring the mixture to a gentle simmer.
  • Once the broth is simmering, return the seared chicken thighs to the skillet. Cover the skillet with a lid, then reduce the heat to low. Allow the dish to cook for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
  • In the final 5 minutes of cooking, stir in the frozen corn, allowing it to heat through and meld with the other ingredients.
  • Once cooking is complete, remove the skillet from the heat. Use a fork to fluff the rice gently, and sprinkle the top with freshly chopped cilantro for a burst of freshness.
  • Serve the dish hot, with lime wedges on the side for squeezing over the chicken and rice, enhancing the flavor with zesty freshness.

Notes

Serve with lime wedges for added zest.
Keyword chicken, fiesta, rice, spicy