If there's one thing that warms the heart as well as the kitchen, it's the sizzle and aroma of a good meal steeped in tradition. Now, our neighbors to the south in Mexico have ways with chicken and rice that could tickle the taste buds of any soul, regardless of where home may be. And so we arrive at Pollo Loco, which translates to 'Crazy Chicken.' This dish is a symphony of flavors: tender chicken, seasoned rice, all robed in a velvety queso sauce—a Mexican masterpiece that gracefully dances along the border where comforting Midwest fare meets zesty Latin cuisine. If you're yearning for something hearty with warm spice and rich comfort, this plateful of joy might just be what your kitchen desires.

A meal like this craves simple, fresh sides. Think of a garden salad dressed lightly with lime vinaigrette or crisp sweet corn, stewed with a pat of butter and a sprinkle of salt. Maybe a side of black beans or a scoop of guacamole to round out the plate. And don't forget warm tortillas to mop up every last drop of that luscious queso sauce.

Homemade Pollo Loco (Mexican Chicken & Rice with Queso)
Servings: 4

For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil

For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/4 cup tomato sauce
- 1/2 small onion, diced
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- Salt to taste

For the Queso:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 cup shredded Monterey Jack or Cheddar cheese
- 1/4 cup chopped green chiles
- Salt and pepper to taste

To Garnish:
- Fresh cilantro, chopped
- Diced tomatoes

1. Begin by mixing chili powder, garlic powder, cumin, dried oregano, salt, and pepper. Rub this blend over the chicken breasts to coat them thoroughly.

2. In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken and cook until golden brown and cooked through, approximately 5-7 minutes per side. When done, set aside to rest.

3. Using the same skillet, add additional oil if needed, sauté the diced onions and minced garlic until fragrant and translucent. Stir in the rice, letting it toast slightly. Pour in chicken broth and tomato sauce, bring to a boil, and then reduce to a simmer. Cover and cook for 18-20 minutes or until rice is fluffy and liquid has been absorbed.

4. While rice cooks, let's start on our queso sauce. In a separate saucepan, melt the butter over medium heat. Sprinkle in flour and whisk for about a minute to make a roux. Gradually add the milk, continuing to whisk to prevent lumps. Cook until the sauce thickens slightly, then add shredded cheese and green chiles. Keep stirring until you have a smooth queso. Season with salt and pepper to taste.

5. Slice the rested chicken breasts into strips. Plate each serving with a scoop of the rice, top with sliced chicken, and generously drizzle with the warm queso sauce.

6. Garnish with chopped cilantro and diced tomatoes, if desired.

- To infuse more Mexican flair, marinate your chicken in lime juice and zest before applying the spice rub.
- For an extra kick, add a diced jalapeño to the rice or queso.
- Not a fan of chicken breasts? Thighs will be just as delicious and add a bit more richness.
- Leftovers, if you're lucky enough to have them, make a hearty filling for burritos or wraps the next day.

There's honest to goodness love in every bite of Pollo Loco, a dish packed with the kind of comfort that only home cooking can deliver. And as the days grow shorter and the air a touch cooler, there really ain't much better than warming your bones with such a heartfelt meal, reminiscent of the blending of cultures and the shared joy of a family table. Enjoy, darlings.

Copyright 2016 Cooktop Cove