El Pollo Loco Chicken/Rice Bowl

Submitted by gailanng

"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."

 

• Ready In: 24hrs 30mins
• Ingredients: 27
• Serves: 4-6

ingredients

• For the chicken

• 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

• For the pinto beans

• 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

• For the Spanish Rice

• 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

• For garnish

• fresh tomato, chopped
• onion, chopped
• minced fresh cilantro
• shredded cheddar cheese

directions

1. For the Spanish rice:

2. 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.

3. For the chicken:

4. 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.

5. For the pinto beans:

6. 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.

7. Assembly:

8. 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.

Reviews

[Kevin F.]

This recipe does a great job of recreating the essence of that amazing Pollo Loco Pollo Bowl. The key ingredient, as usual, is cumin. One thing jumped out at me as not as expected, and that was, when I opened the pot of Spanish rice after letting it set, I saw 14 stewed tomatoes staring back at me. i don't remember stewed tomatoes in my Pollo Bowl. I'd go with something further reduced next time. Other than that, brilliant.