ADVERTISEMENT
Prepare the Chicken: If the chicken is moist, dry it with a paper towel. Sprinkle with adobo seasoning and coat thoroughly.
Cook the Chicken: Warm olive oil in a large Dutch oven or non-stick deep skillet over medium heat. Add the seasoned chicken and sauté for about three minutes on each side until the chicken is cooked through and golden.
Add Rice and Bouillon: Once the chicken is cooked, add the Vigo Saffron Yellow Rice package, crushed tomato bouillon (if using), and 2½ cups of water. Stir to combine and bring the mixture to a boil.
Simmer and Cook: Lower the heat to a simmer, cover the pot, and let it cook for 20-25 minutes. Check the rice for doneness after 20 minutes.
Add Queso and Milk: When the rice is fully cooked, add the white queso dip and milk. Gently fluff everything together with a fork.
Serve: Serve warm and enjoy your delicious Pollo Loco – Mexican Chicken!
Prep Time: 10 mins | Total Time: 35 mins | Servings: 4
ADVERTISEMENT
