Post by Granny Smith on Apr 5, 2008 21:52:56 GMT -5
El Pollo Loco Chicken
contributed by riverwalk
El Pollo Loco, pronounced “L-Po-yo Lo-co” is Spanish for “The Crazy Chicken”.
This restaurant started out in 1975 as a roadside chicken stand in Mexico. Its success spread rapidly throughout Mexico and into the US. Billed as “a wholesome, delicious alternative to traditional fast food fare.”
1 whole frying chicken – quartered
2 c water
1 tsp lime juice
2 tbsp pineapple juice
1 clove garlic
4 tsp salt
2 tsp pepper
1 pinch of ground saffron
1. Combine water, garlic, salt, pepper and saffron in a blender on high speed for 15 – 20 minutes. Add lime juice and pineapple juice to the mix and blend for an additional 5 seconds.
2. Place mixture in a bowl. Add in chicken and let it marinade for one hour.
3. Preheat grill to a low flame.
4. Cook chicken on the grill over a low flame for about 45 minutes or until the skin is golden and crispy. Turn the chicken frequently as it cooks and try not to let the flame blacken the chicken before the center is cooked.
Serves 4 - 6
El Pollo Loco (Pollo Asada)
1 whole chicken
1 c white wine vinegar
1 c olive oil
½ c white wine
Dash of oregano
Dash of thyme
Dash of salt
10 mm garlic – minced
1-1/2 tsp hot sauce
1. Mix all ingredients in a bowl.
2. Add chicken to the bowl, cover.
3. Marinate several hours in refrigerator – overnight works best.
4. Grill chickens slowly until done.
5. Serve with Mexican rice and beans or in a soft tortilla.
Serves 4 For more
contributed by riverwalk
El Pollo Loco, pronounced “L-Po-yo Lo-co” is Spanish for “The Crazy Chicken”.
This restaurant started out in 1975 as a roadside chicken stand in Mexico. Its success spread rapidly throughout Mexico and into the US. Billed as “a wholesome, delicious alternative to traditional fast food fare.”
1 whole frying chicken – quartered
2 c water
1 tsp lime juice
2 tbsp pineapple juice
1 clove garlic
4 tsp salt
2 tsp pepper
1 pinch of ground saffron
1. Combine water, garlic, salt, pepper and saffron in a blender on high speed for 15 – 20 minutes. Add lime juice and pineapple juice to the mix and blend for an additional 5 seconds.
2. Place mixture in a bowl. Add in chicken and let it marinade for one hour.
3. Preheat grill to a low flame.
4. Cook chicken on the grill over a low flame for about 45 minutes or until the skin is golden and crispy. Turn the chicken frequently as it cooks and try not to let the flame blacken the chicken before the center is cooked.
Serves 4 - 6
El Pollo Loco (Pollo Asada)
1 whole chicken
1 c white wine vinegar
1 c olive oil
½ c white wine
Dash of oregano
Dash of thyme
Dash of salt
10 mm garlic – minced
1-1/2 tsp hot sauce
1. Mix all ingredients in a bowl.
2. Add chicken to the bowl, cover.
3. Marinate several hours in refrigerator – overnight works best.
4. Grill chickens slowly until done.
5. Serve with Mexican rice and beans or in a soft tortilla.
Serves 4 For more