Season the Chicken:

• Pat the chicken pieces dry with a paper towel if they are moist. Sprinkle the Goya Adobo seasoning over the chicken and rub it in to ensure even coverage.

Cook the Chicken:

• In a large non-stick skillet or Dutch oven with a tight-fitting lid, heat the olive oil over medium heat. Add the seasoned chicken pieces in a single layer. Cook for about 3 minutes on one side, then flip and cook for an additional 2-3 minutes until the chicken is lightly browned.

Add Rice and Liquid:

• To the skillet with the chicken, add the Vigo Saffron Yellow Rice, Knorr Tomato Bouillon cube (if using), and water. Stir to combine all ingredients.

Cook the Rice:

• Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for approximately 20-25 minutes, or until the rice has absorbed all the liquid and is tender. Avoid lifting the lid during this time to ensure proper cooking.

Incorporate Queso:

• Once the rice is cooked, reduce the heat to low. Add the white queso dip and milk to the skillet. Gently stir until the queso is fully melted and evenly coats the chicken and rice mixture.

Serve:

• Remove the skillet from heat. Serve the Pollo Loco hot, optionally garnished with chopped fresh cilantro or diced tomatoes for added flavor and color.