Description
Pollo Loco Chicken and Rice is a comforting and flavorful one-pan meal featuring tender chicken thighs perfectly seasoned with cumin and paprika, cooked together with aromatic vegetables and rice in savory chicken broth. This easy stovetop recipe combines rich spices and hearty ingredients for a satisfying dinner that’s ready in about an hour.
Ingredients
Scale
Protein and Vegetables
- 2 lbs chicken thighs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
Grains and Liquids
- 1 cup rice
- 2 cups chicken broth
Spices and Oils
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the pan: Heat 2 tablespoons of olive oil in a large pan over medium heat, preparing it for sautéing the vegetables and cooking the chicken.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pan and cook until they become translucent and fragrant, about 3-4 minutes.
- Add bell pepper: Stir in the diced bell pepper and cook for an additional 2 minutes to soften it slightly while blending flavors.
- Season chicken: Season the chicken thighs evenly with 1 teaspoon cumin, 1 teaspoon paprika, salt, and pepper to taste, ensuring the meat is well-coated with spices.
- Braise chicken: Place the seasoned chicken thighs in the pan and brown them on both sides until they develop a golden crust, approximately 4-5 minutes per side.
- Add rice and broth: Stir in 1 cup of rice and pour 2 cups of chicken broth into the pan, distributing the rice evenly around the chicken.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer gently for 30 minutes or until the rice is fully cooked and has absorbed the broth.
- Fluff and serve: Once cooked, fluff the rice with a fork to separate the grains and serve the chicken and rice hot for a cozy, flavorful meal.
Notes
- Use bone-in chicken thighs for more flavor and moist meat but boneless can be substituted if preferred.
- For added freshness, garnish with chopped cilantro or parsley before serving.
- Adjust the seasoning to taste; add a pinch of chili powder for a spicy kick.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or in the microwave.
- Use long grain rice like basmati or jasmine for best texture; instant rice is not recommended.
