El Pollo Loco Food

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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.

EL POLLO LOCO MEXICAN BEANS



El Pollo Loco Mexican Beans image

From the El Pollo Loco restaurant, these beans are simple and tasty as a sidedish to a Mexican meal.

Provided by lazyme

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

1 tablespoon vegetable oil
1 whole serrano chili
1/4 teaspoon serrano chili, ground
1 (28 ounce) can pinto beans
1/3 cup water

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.

Nutrition Facts : Calories 207.3, Fat 3.1, SaturatedFat 0.5, Sodium 1.7, Carbohydrate 34.3, Fiber 11.8, Sugar 0.5, Protein 11.8

EL POLLO LOCO CHICKEN (COPYCAT RECIPE)



El Pollo Loco Chicken (Copycat Recipe) image

One thing (there are many) that I miss in California...was the El Pollo Loco Chicken places!! I found this recipe on a copy cat site! I serve this with warm tortillas and salsa!!

Provided by katie in the UP

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup Heinz Chili Sauce
1 lemon, juice of
1 large orange, juice of
2 tablespoons vegetable oil
2 tablespoons vinegar
2 teaspoons sugar
2 teaspoons garlic powder
1 teaspoon Worcestershire sauce
Tabasco sauce
4 boneless chicken breasts

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.

Nutrition Facts : Calories 390.8, Fat 20.4, SaturatedFat 4.8, Cholesterol 92.8, Sodium 791.6, Carbohydrate 16.7, Fiber 3.2, Sugar 9.8, Protein 32

EL POLLO LOCO CHICKEN/RICE BOWL



El Pollo Loco Chicken/Rice Bowl image

I'm crazier about black beans than pintos so I think I'd change that out. And the Serrano chile, I think I'd sub a jalapeno for that. Oh, to the rice...I'd add a handful of sauted onions, too. What I'm saying, make it your own. The prep time includes the marinade time.

Provided by gailanng

Categories     One Dish Meal

Time P1DT30m

Yield 4-6 serving(s)

Number Of Ingredients 27

1/4 cup corn oil
1/4 cup melted butter
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3 drops yellow food coloring (optional)
1/4 teaspoon ground cumin
2 teaspoons lemon juice (can sub lime juice)
1 chicken, halved (or equivalent boneless, skinless chicken breasts if desired)
salt
pepper
1 tablespoon vegetable oil
1 whole serrano chili
1/4 teaspoon serrano chili, ground (can sub ancho or chipotle chile)
1 (28 ounce) can pinto beans
1/3 cup water
thin sliced green onion
1 (14 1/2 ounce) can stewed tomatoes
1 1/2 cups chicken broth
1 1/4 cups uncooked long-grain white rice
1 tablespoon butter
2 teaspoons chili powder
3/4 teaspoon oregano
1/2 teaspoon garlic salt
fresh tomato, chopped
onion, chopped
minced fresh cilantro
shredded cheddar cheese

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.

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