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

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.