Citrus El Pollo Loco Chicken Food

EL POLLO LOCO CHICKEN (COPYCAT)

Steps:

• Mix up all the ingredients except for the chicken into a large bowl.
• Whisk well then reserve 1/4 cup of the marinade in a small tupperware.
• Add the chicken to the bowl and cover with plastic wrap.
• Marinade overnight.
• Preheat your oven to 425 degrees.
• In a cast iron grill pan add the chicken skin side up.
• Cook in the oven for 25 minutes.
• Using potholders, add the pan to the stovetop on medium high heat.
• Spray some foil with canola oil spray and put sprayed side down over the top of the chicken.
• Press onto the meat with either a bacon press, a foil wrapped brick or a second heavy pan (I used my normal cast iron skillet on top of the chicken.
• Spoon half the reserved marinade over the chicken while it cooks.
• Cook for another 3 minutes then remove the bacon press/brick, flip chicken (add some more marinade) and cook a final three minutes before serving.

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.

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 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.

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.

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 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 CHICKEN

Steps:

• Rinse chicken; pat dry.
• Sprinkle with salt and pepper.
• Place chicken in plastic bag set in shallow dish.
• For marinade, combine lemon, lime, and orange juices, oil, sugar and oregano in small bowl.
• Pour over chicken; seal bag.
• Marinate in refrigerator 4 to 24 hours, turning occasionally.
• Drain chicken, reserving marinade.
• Grill chicken on rack of uncovered grill directly over medium coals 12 to 15 minutes or until tender and no longer pink inside, turning once and brushing occasionally with marinade during first half of cooking.
• Or, broil on unheated rack of broiler pan 4 to 5 inches from heat 12 to 15 minutes, turning once and brushing occasionally with marinade during first half of cooking.
• Discard any remaining marinade.