Pollo Loco – Mexican Chicken and Rice Pressure Cooker Recipe
Pollo Loco – tender marinated chicken served over flavorful Mexican rice and smothered in creamy white queso. A quick and satisfying pressure cooker twist on your favorite restaurant dish.
Equipment
- 1 Skillet Large
Ingredients
Main ingredients
- 4 boneless skinless chicken breasts
- 1 bottle Lawry's Baja Chipotle Marinade or Lawry's Mesquite Marinade
- 3 tablespoon vegetable oil
- 1 cup uncooked long grain rice not instant
- 1 tablespoon dried minced onion flakes
- 1 teaspoon garlic salt
- 1 teaspoon southwestern seasoning or taco seasoning
- 2 cups chicken broth
- 0.5 cup tomato sauce
- 1 container refrigerated white Mexican Queso such as Gordo's Cheese Dip
- 1 chopped tomato
Instructions
Instructions
- Place the chicken breasts in a big resealable plastic bag. Pour marinade over and seal. Refrigerate for at least 30 minutes or up to 8 hours.
- Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Remove chicken from marinade, shake off excess, and cook for 6-7 minutes per side until golden brown and done. Let rest.
- In the same skillet, add the remaining 2 tablespoons of oil. Add rice and stir for 2-3 minutes until toasted and nutty smelling.
- Sprinkle in the dried onion flakes, garlic salt, and southwestern seasoning. Stir to coat rice with spices.
- Pour in chicken broth and tomato sauce. Stir to combine well.
- Bring to a boil, then cover and simmer on low heat for 20 minutes until rice is tender and liquid absorbed.
- Heat white Mexican Queso according to package directions. Slice rested chicken and serve over rice. Top with warm queso and chopped tomato. Serve immediately.
Notes
If you don’t have a grill, you can sear the chicken in a pan and finish in the oven at 425°F for 10 minutes. Marinate ahead for best flavor. Rice and queso can be made while chicken cooks. Store leftovers in the fridge or freezer.