Pollo Loco Recipes

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EL POLLO LOCO CHICKEN RECIPE (COPYCAT)



El Pollo Loco Chicken Recipe (Copycat) image

Marinated overnight in pineapple juice and citrus this El Pollo Loco Chicken Recipe will be enjoyed by everyone. El Pollo Loco Copycat is really easy to make and has got all the classical flavors needed. Have you experienced El Pollo Loco in your area? I believe it might be a mostly West Coast chain of Mexican fast food. I recall my mom picking it up when I was little and enjoying the juicy chicken stuffed in a tortilla. It absolutely was so simple but always so delicious. Eventually she developed a recipe that is an excellent El Pollo Loco Chicken recipe Copycat. This really is just excellent chicken. I really enjoy simple recipes that don't take much preparation and this really is one amongst them. This El pollo loco chicken is excellent because the marinade takes five minutes to make and you are able to just throw the chicken in and just forget about it. Be sure to also check the video for this amazing El Pollo Loco Chicken Recipe at the bottom of the article. El Pollo Loco Chicken is not easy to explain if you haven't tried it. There is a certain citrus flavor, but there's also an absolute chicken quality to it. I used to observe them make El Pollo Loco chicken on my break while looking forward to be done. And what I saw is they put a steel press on top of it. You don't need to do this, but it is the better way to acquire a delicious crispy skin on the chicken. Does El Pollo Loco refer to the crazy chicken? El Pollo Loco (Spanish for "The Crazy Chicken") is the name of two independent restaurant chains that specialize in Mexican-style grilled chicken. Both were founded by Juan Francisco Ochoa. He established the first El Pollo Loco restaurant in Guasave, Sinaloa, Mexico in 1974. What to serve with El Pollo Loco Chicken? Yes, this El pollo loco chicken is great on it's own. However, the best way to serve it is to add some macaroni and cheese on the side and some warm delicious tortillas. Important Notes For El Pollo Loco Chicken Recipe It is true that El Pollo Loco uses coloring. Yes, El Pollo Loco uses food coloring. They get it done to help make the chicken look better. This has no effect to the flavor so I left it out but noted it to this recipe. Chicken is marinated a long period of time. That's why it's so rich in flavor without adding any sauce! You are able to cook it using your stovetop too, if you do not wish to bake, but careful that you don't burn the chicken skin too much. The flavor of the crispy chicken skin is crucial to el pollo loco recipe. Ingredients 1 Tbsp of white vinegar 2 cloves of minced garlic 1/2 tsp of salt 1/2 tsp of dried oregano 1/4 tsp of ground pepper 1/4 of jalapeno seeded, minced 1 cup of pineapple juice 2 Tbsp of lime juice 1 Tbsp of canola oil 8 chicken thighs, bone in How to make El Pollo Loco Chicken Recipe (Copycat) Combine all the ingredients with the exception of the chicken using a large bowl. Whisk the ingredients nicely, then save 1/4 of the cup of marinade in a small Tupperware. Place the chicken into the bowl, cover with plastic wrap and let marinate overnight. Heat the oven to 425F. Using a cast iron pan for grilling, place the chicken skin side up. Cook for about 25 minutes in the oven. Turn the stovetop on medium heat and add the pan using potholders. Use the canola oil spray to spray foil, and put sprayed side down over the top of the chicken. Now press the chicken eather with a foil wrapped brick, bacon press or using another pan. Pour the rest of the marinade, that you've saved over the chicken while it cookes. Cook for about 2-3 minutes and take away the bacon press, flip the chicken, pour more marinade and cook your final 2-3 minutes before ready to serve. El Pollo Loco Chicken Video Recipe https://www.youtube.com/watch?v=47wT_xY-7SI If you've like this El Pollo Loco Chicken, you must try these popular copycat recipes below: El Pollo Loco Avocado Salsa Copycat recipe Popeyes chicken sandwich recipe KFC Chicken Littles recipe (Copycat) McDonald's Chicken McGriddles (Copycat) Chick-Fil-A Chicken Minis and Burgerville Fried Asparagus with Garlic Aioli (Copycat)

Provided by Cooking Frog

Number Of Ingredients 10

1 Tbsp of white vinegar
2 cloves of minced garlic
1/2 tsp of salt
1/2 tsp of dried oregano
1/4 tsp of ground pepper
1/4 of jalapeno seeded
1 cup of pineapple juice
2 Tbsp of lime juice
1 Tbsp of canola oil
8 chicken thighs

Steps:

  • Combine all the ingredients with the exception of the chicken using a large bowl. Whisk the ingredients nicely, then save 1/4 of the cup of marinade in a small Tupperware. Place the chicken into the bowl, cover with plastic wrap and let marinate overnight. Heat the oven to 425F. Using a cast iron pan for grilling, place the chicken skin side up. Cook for about 25 minutes in the oven. Turn the stovetop on medium heat and add the pan using potholders. Use the canola oil spray to spray foil, and put sprayed side down over the top of the chicken. Now press the chicken eather with a foil wrapped brick, bacon press or using another pan. Pour the rest of the marinade, that you've saved over the chicken while it cookes. Cook for about 2-3 minutes and take away the bacon press, flip the chicken, pour more marinade and cook your final 2-3 minutes before ready to serve.

Nutrition Facts : Calories 292

POLLO LOCO



Pollo Loco image

Make and share this Pollo Loco recipe from Food.com.

Provided by Yesi09

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

6 chicken breasts (cook as per instructions and cut into 1/2 inch portions)
1/2 chicken bouillon cube
1/2 cup water
1 teaspoon seasoning (Use complete season or what you like)
3 tablespoons corn oil
1/4 cup raisins
1/2 cup mayonnaise
1 small onion (chopped)
1 tablespoon tomato paste
1/2 cup red wine
1 bay leaf
2 teaspoons fresh lime juice
1/4 teaspoon cumin
1/4 teaspoon oregano
salt and pepper

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.

Nutrition Facts : Calories 583.5, Fat 33.5, SaturatedFat 7.7, Cholesterol 146.9, Sodium 501, Carbohydrate 17.8, Fiber 0.8, Sugar 8.8, Protein 46.4

EL POLLO LOCO CHICKEN



El Pollo Loco Chicken image

El Pollo Loco knock-off recipe. This is it, from Nancy Berry from the Orange County Register newspaper. The company used to sell a dry seasoning packet that you just added the juice too, but I cant find it anymore. This is as close as you will get to the origianal

Provided by LsuGrrl

Categories     Poultry

Time P1DT48m

Yield 1 chicken dinner, 4 serving(s)

Number Of Ingredients 11

6 ounces pineapple juice
2 tablespoons lime juice
1 tablespoon white vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon ground pepper
1/4 teaspoon mild chili pepper, remove stem and seeds from chiles, finely minced (Anaheim or California)
8 drops yellow food coloring (but accurate) (optional)
1 tablespoon vegetable oil
4 lbs frying chicken, cut up

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.

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