1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup long-grain white rice
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and diced (optional, for extra heat)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
1 cup chicken broth
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 cup heavy cream
Salt and pepper to taste
Chopped cilantro for garnish (optional)
Instructions
Begin by cutting the chicken breasts into 1-inch pieces, ensuring they cook evenly. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and sauté for 2-3 minutes until translucent. Toss in the minced garlic and jalapeño (if using) and cook for an additional minute, stirring constantly to prevent burning.
Next, add the cubed chicken to the skillet and season with cumin, chili powder, oregano, salt, and pepper. Cook the chicken, stirring occasionally, until it’s no longer pink on the outside, about 5-7 minutes.
While the chicken is cooking, prepare the rice according to the package instructions, using the chicken broth instead of water for added flavor.
In a separate saucepan, combine the Monterey Jack and cheddar cheeses. Pour in the heavy cream and whisk the mixture over medium heat until the cheeses are fully melted and the sauce is smooth and creamy, about 5 minutes.
Once the chicken and rice are cooked, remove the skillet from the heat and stir in the prepared queso sauce. Gently fold the components together until they’re evenly combined.
Serve the Pollo Loco immediately, garnished with fresh chopped cilantro if desired.
