Pollo Loco
Pollo Loco could be just the dairy free recipe you've been looking for. This recipe serves 4 and costs $2.3 per serving. One serving contains 436 calories, 30g of protein, and 14g of fat. This recipe is liked by 125 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. Plenty of people really liked this main course. Head to the store and pick up vegetable oil, skinless boneless chicken breasts, korean marinade, and a few other things to make it today. It is brought to you by Normal Cooking. With a spoonacular score of 79%, this dish is solid. If you like this recipe, take a look at these similar recipes: El Pollo Loco Chicken, El Pollo Loco Avocado Sauce, and El Pollo Loco Chicken (Copycat).
Servings: 4
Ingredients:
2 cups chicken broth
1 Tbsp dried minced onion flakes
1 tsp garlic salt
1 bottle Lawry's Baja Chipotle marinade or Lawry's Mesquite Marinade
1 cup uncooked long grain rice (not instant)
1 container Mexican Queso
4 boneless, skinless chicken breasts
1 tsp Taco Seasoning
chopped tomato
1/2 cup tomato sauce
3 Tbsp vegetable oil
Equipment:
Cooking instruction summary:
Stir in onion flakes, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes or until rice is tender. Fluff with a fork. Heat cheese dip according to package directions and set aside. To assemble the Pollo Loco place 1/4 of the rice on a plate, top with grilled chicken. Pour 2-3 Tbsp cheese dip over chicken and rice and top with chopped tomatoes.
Step by step:
1. Stir in onion flakes, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes or until rice is tender. Fluff with a fork.
2. Heat cheese dip according to package directions and set aside.
3. To assemble the Pollo Loco place 1/4 of the rice on a plate, top with grilled chicken.
4. Pour 2-3 Tbsp cheese dip over chicken and rice and top with chopped tomatoes.
Nutrition Information:
covered percent of daily need
