Name: Pollo Loco (Mexican Adobo Chicken with Saffron Rice and Queso)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 oz white queso; 2 tsp olive oil; 2 tbsp milk; 1.5 lbs chicken breast; 1 tsp adobo seasoning; 10 oz saffron yellow rice; 1 cube tomato bouillon; 2½ cups water; Cooking spray

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A flavorful and comforting Mexican dish, Pollo Loco brings together juicy adobo-seasoned chicken, fluffy saffron yellow rice, and a rich layer of melted white queso. It's an easy one-skillet meal that packs bold flavors with a creamy finish, making it perfect for weeknights or casual gatherings.

Why I Love This Recipe

I love how this recipe brings bold, savory flavors together in one pan without needing hours of prep. The adobo seasoning gives the chicken a smoky depth, while the saffron rice soaks up every bit of flavor from the skillet. When I stir in the queso and milk at the end, the whole dish becomes creamy and comforting. It's the kind of meal I reach for when I want something satisfying but not too complicated.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 oz white queso
2 teaspoon olive oil
2 tablespoon milk
1.5 lbs chicken breast
1 teaspoon adobo seasoning
10 oz saffron yellow rice
1 cube tomato bouillon
2½ cups water
Cooking spray

directions

I start by patting the chicken breasts dry with paper towels. Then I season them with adobo, rubbing it thoroughly on all sides.
In a large skillet, I heat the olive oil over medium heat and sauté the chicken until both sides are browned—about 3 minutes per side.
I add the saffron yellow rice, water, and tomato bouillon cube into the skillet. After stirring everything together, I bring it to a boil.
Once boiling, I reduce the heat to low, cover the skillet, and let it simmer for 20–25 minutes until the rice is fully cooked.
When the rice is tender, I add the white queso and milk. I fluff the mixture with a fork so everything blends together smoothly.
I serve it warm, making sure each plate gets a generous scoop of chicken, rice, and creamy queso.

Servings and timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I sometimes swap the chicken breast for chicken thighs for a juicier bite.
For extra spice, I sprinkle in some crushed red pepper flakes or a dash of hot sauce before serving.
A handful of sautéed bell peppers or onions can add more color and texture.
I occasionally switch the white queso with pepper jack cheese for a spicy twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or warm it up in a skillet with a splash of milk to keep the queso nice and creamy. I avoid freezing it, as the texture of the rice and queso can become grainy.

FAQs

What is adobo seasoning made of?

Adobo seasoning is typically a blend of garlic powder, onion powder, paprika, oregano, salt, pepper, and sometimes turmeric. It adds a smoky, savory depth to meats.

Can I use another type of rice?

Yes, but I recommend using a long-grain variety. Saffron yellow rice adds a distinct color and flavor, but jasmine or basmati rice can work in a pinch.

Is this dish spicy?

Not at all! It’s rich and savory, but not spicy. If I want heat, I add hot sauce or chopped jalapeños on top.

Can I make this in advance?

Yes, I often cook it earlier in the day and reheat before serving. Just stir in a bit of milk to refresh the creamy texture.

What can I serve on the side?

I like to pair this with black beans, a crisp green salad, or even tortilla chips with salsa for a full meal.

Conclusion

Pollo Loco is one of those dishes I come back to again and again. It’s bold, comforting, and comes together easily in one skillet. Whether I’m cooking for the family or just need a flavorful dinner without much fuss, this recipe always hits the spot.

Pollo Loco (Mexican Adobo Chicken with Saffron Rice and Queso)

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Author: Sue
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
Yield: 4 Servings
Category: Main Dishes
Method: Sauté and Simmer
Cuisine: Mexican
Diet: Halal

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Description

A flavorful Mexican dish of adobo‑seasoned chicken cooked with saffron yellow rice, topped with creamy white queso.

Instructions

Pat the chicken breasts dry with paper towels, if necessary. Season the chicken with adobo seasoning, making sure to rub it thoroughly on all sides.
In a large skillet, heat the olive oil over medium heat. Sauté the chicken until browned, approximately 3 minutes per side.
Add the saffron yellow rice, water, and tomato bouillon cube to the skillet with the chicken. Stir to combine, then bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the skillet, and let the mixture simmer for 20‑25 minutes. Check the rice for doneness before removing from heat.
When the rice is fully cooked, add the white queso and milk. Fluff the mixture with a fork to combine all the ingredients.
Serve warm, ensuring each serving includes a portion of chicken, rice, and creamy queso.

Notes

For added flavor, you can top the dish with fresh cilantro or a squeeze of lime juice before serving.
This dish pairs well with a side of black beans or a simple salad.