Best Pollo Loco Recipes

EL POLLO LOCO CHICKEN

Steps:

• Marinate chicken in zip-lock bag over-nite.
• Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes AFTER basting the final time--we don't want our Italian friend Sal Monilla to show up :-).
• Grill over indirect heat, turning 4 times, 12 minutes each time.
• Serve with your favorite tortillas, rice and Borracho beans.

EL POLLO LOCO MEXICAN BEANS

Steps:

• Heat oil and whole chile in sauce pan.
• When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes.

EL POLLO LOCO CHICKEN/RICE BOWL

Steps:

• For the Spanish rice:.
• In a saucepan, combine all ingredients. Bring to boil; reduce heat. Cover and simmer 25 minute or until rice is tender. Garnish with green onions.
• For the chicken:.
• Combine oil, butter, onion powder, garlic powder, food coloring, cumin and lemon juice in large shallow pan. Add chicken halves (or boneless chicken breasts), turning to coat well. Cover and marinate overnight. Remove chicken from marinade and season with salt and pepper. Cook on grill over medium coals until browned on both sides and meat is done, browning and basting frequently, about 25 minutes. Cut into pieces.
• For the pinto beans:.
• Heat oil and whole chile in sauce pan. When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes.
• Assembly:.
• Place some rice and beans in the bottom of the bowl, followed by several strips of the chicken. Top with a helping of cheddar cheese, tomatoes, onions and cilantro sprigs.

EL POLLO LOCO BARBECUE BLACK BEANS

Steps:

• In a sauce pan add the bacon grease, onion, pepper and garlic; cook until tender. Mix in all remaining ingredients. Heat until bubbling (20 to 30 minutes).

EL POLLO LOCO CHICKEN (COPYCAT RECIPE)

Steps:

• For marinade, mix all ingredients, except chicken, together.
• Add chicken and marinate for 4-24 hours.
• Remove chicken from marinade; discard marinade.
• Cook chicken on a hot grill for about 10 minutes on each side.
• Serve with tortillas and salsa.
• Time does not include marinating.

CITRUS EL POLLO LOCO CHICKEN

Steps:

• Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces in single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce.
• Arrange the chicken pieces skin-side up on broiler pan in single layer and baste with enough of mixture to evenly coat skin side. Turn and baste other side. Turn again to skin side up and broil 6" from the heat, brushing with additional sauce every few minutes until skin is really crispy and golden brown, approximately 5 to 8 minutes for large pieces.
• BASTING MIXTURE.
• Mix juices, oil, turmeric, garlic salt and pepper. This makes enough to baste nine pieces.

EL POLLO LOCO CHICKEN

Steps:

• Mix up all the ingredients well. You can save ¼ of a cup on the side to use for basting the chicken later to add even more flavor. Stick your chicken in the marinade; make sure it is completely covered and as airtight as possible. Leave it in the refrigerator overnight and somewhere around halfway turn your chicken, so all sides are equally exposed to the marinade. Then just grill up your chicken and enjoy, maybe with some warm El Pollo Loco tortillas.

EL POLLO LOCO MEXICAN BEANS

Steps:

• 1. Heat oil and whole chile in sauce pan.
• 2. When chile is tender, add ground chiles, beans and water.
• 3. Stir well.
• 4. Bring to a boil, reduce heat and simmer 10 to 15 minutes.

EL POLLO LOCO

Steps:

• Mix all seasoning ingredients in a bowl. Apply to chicken prior to BBQ.

COPYCAT EL POLLO LOCO BEANS RECIPE

Steps:

• 1. Heat oil in lrg. saucepan. 2. Add whole chilis. Cook until tender. 3. Add ground chilis, beans & water. Stir well. 4. Bring to boil, reduce heat. Simmer 17 min., stirring often.

EL POLLO LOCO STYLE CITRUS MARINADE AND GRILLING BASTE

Steps:

• Whisk ingredients together in a medium bowl.
• Pour over chicken (or other meat) in a resealable plastic bag. Place in a leak-proof dish.
• Marinate at least 30 minutes, but no longer than 3 hours as the marinade is citrus based.

POLLO LOCO MEXICAN CHICKEN AND RICE

Steps:

• Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees). While the chicken is grilling prepare the rice. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern or Taco Seasoning. 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. Fluff with a fork. Heat cheese dip according to package directions 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.

POLLO LOCO - MEXICAN CHICKEN AND RICE RECIPE - (3.7/5)

Steps:

• Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees). While the chicken is grilling prepare the rice. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern or Taco Seasoning. 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. Fluff with a fork. Heat cheese dip according to package directions 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.

POLLO LOCO SANDWICH

Steps:

• For the chicken tenders: Place the flour, eggs and crushed tortilla chips into 3 separate shallow bowls or pie plates.
• Dredge the chicken tenders one at a time into the flour, shaking to remove excess. Then dip in the egg, allowing the excess to drip off and then dredge in the crushed chips, pressing to coat. Place on a baking sheet and repeat with the remaining tenders.
• Heat enough oil to come 1 inch up the sides of a large heavy-bottomed straight-sided skillet. When the oil is hot (a bit of flour will sizzle and bubble up) slip the chicken tenders, 4 at a time, into the hot oil. Fry until the outside is crisp and the inside is cooked through, 2 to 3 minutes per side. Remove with a spider to a wire-rack-lined-baking sheet.
• For the buffalo sauce: Put the butter in a small saucepan and melt over medium heat. Stir in the hot sauce, Worcestershire sauce and cayenne pepper. Remove from the heat.
• For the sandwich: Preheat a panini press. Slice the bread in half lengthwise. Spread a couple of tablespoons of ranch dressing onto each side of the bread. Add a layer of sliced tomato on one half of the bread. Dip each tender into the buffalo sauce, flipping to coat, and then place 3 or 4 pieces in a single layer on the tomatoes. Top with pickles and lettuce. Top with the other half of the bread. Place into the panini press, close and cook until the outside is toasted. Remove and slice in half.

EL POLLO LOCO MARINADE COPYCAT

Steps:

• Combine all ingredients and let chicken marinade a minimum of 1 hour.
• Grill chicken until done.

EL POLLO LOCO BBQ BLACK BEANS DI'S WAY

Steps:

• Combine all the ingredients in medium saucepan and place over medium heat.
• When mixture begins to bubble reduce the heat and simmer uncovered for 60 to 75 minutes; or until the beans are soft and mixture thickens.

EL POLLO LOCO CHICKEN MARINADE RECIPE - (3.7/5)

Steps:

• Mix vinegar, garlic, salt, oregano, pepper, chili peppers, pineapple juice, lime juice and vegetable oil together. You can save ¼ of a cup on the side to use for basting the chicken later to add even more flavor. Stick your chicken in the marinade; make sure it is completely covered and as airtight as possible. Leave it in the refrigerator overnight and somewhere around halfway turn your chicken, so all sides are equally exposed to the marinade. Then just grill up your chicken and enjoy, maybe with some warm El Pollo Loco tortillas.

POLLO LOCO

Steps:

• Prepare a hot frying pan for frying the chicken breast. Place 2 Tablespoons of corn oil In the frying pan over a medium to high flame.
• Coat or Dress the chicken breast with powdered seasoning (not bread-crumbs). You can use Maggi complete seasoning, Adobo or similar powdered "all season".
• Fry the chicken breasts for about 3 minutes each side. Add ½ cup of water and the ½ chicken broth cube by breaking it into a powder with your fingers over the pan. Place a lid over you pan and cook on a low to medium flame for an additional 8 minutes. Turn off and remove chicken breasts (save the broth or liquid contents that is in the pan for later use). You may want to place the chicken on a paper towel covered plate to drain off the oil. Cut the breasts into portions or ½ inch cubes / strips.
• In a new frying pan add the other Tablespoon of Corn oil and place over a low flame.
• Fry the chopped onions for 2 to 3 minutes. Now add the cumin, oregano and the liquid you have reserved from when you fried the chicken breasts. Also add red wine and 1 teaspoon of fresh lime-juice. Cook or simmer on a low flame for a few minutes, sufficient to blend and integrate everything in the pan and evaporate some of the water. Turn off and allow to cool down.
• In a mixing bowl, add the ½ cup of mayonnaise, 1 teaspoon of lime juice, raisins, 1 tablespoon of tomato paste and salt & pepper to taste.
• Add this mayonnaise mixture in your bowl to the pan and mix well.
• Your crazy Dominican chicken is ready.

EL POLLO LOCO CREAMY CILANTRO DRESSING

Steps:

• Whisk together all ingredients in a medium bowl. Cover and chill.

POLLO LOCO - MEXICAN CHICKEN AND RICE

Steps:

• Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees).
• While the chicken is grilling prepare the rice.
• Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern or Taco Seasoning.
• 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. Fluff with a fork.
• Heat cheese dip according to package directions 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.