Homemade Pollo Loco

Ingredients

For the chicken marinade:

1 1/2 lbs chicken thighs or breasts, boneless and skinless

1/4 cup orange juice

2 tablespoons lime juice

2 tablespoons olive oil

3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1/2 teaspoon oregano

1 teaspoon salt

1/2 teaspoon black pepper

For the creamy rice:

1 cup long-grain white rice

2 cups chicken broth

1/2 cup heavy cream

1/4 cup sour cream

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Directions

In a large bowl, whisk together orange juice, lime juice, olive oil, garlic, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Add the chicken and coat well. Cover and marinate in the refrigerator for at least 1 hour, or up to 8 hours.

Heat a grill or grill pan over medium-high heat. Remove chicken from the marinade and grill for 5-6 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Let rest for 5 minutes before slicing.

To make the creamy rice, combine the rice and chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed.

Stir in heavy cream, sour cream, garlic powder, onion powder, salt, and pepper. Mix well and cook for an additional 2-3 minutes until creamy.

Serve the grilled chicken over the creamy rice, garnished with fresh cilantro if desired.

Prep Time: 15 minutes (plus marinating) | Cooking Time: 30 minutes | Total Time: 45 minutes (plus marinating)