Copycat El Pollo Loco Rice Recipes

COPYCAT EL POLLO LOCO RICE RECIPE

Steps:

• In a hot dry skilletl, toast the rice until golden.
• Add the oil & half of the onions. Saute briefly
• Transfer your rice/onion mixture into a greased inner pot of your rice cooker.
• Add the oregano, chicken broth, half of the paprika, & green chilis. Combine all these ingredients & cook your rice according to package directions. Set aside
• While waiting, saute your corn in the remaining onions, garlic, & oil until translucent.
• Add the tomatoes & pinto beans. Saute briefly, until any liquid from the tomatoes have reduced to ¼ its original content
• Add the cumin & remaining paprika. Saute briefly
• Transfer your cooked rice into a bowl, add the sauteed mixed vegetables.
• Mix until all ingredients are evenly incorporated. Season to taste with salt & pepper. Adjust accordingly
• Serve with fresh cilantro and sour cream.

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.

POLLO LOCO - MEXICAN CHICKEN AND RICE RECIPE - (3.7/5)

Steps:

• Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees). While the chicken is grilling prepare the rice. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern or Taco Seasoning. Stir in onion flakes, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. Heat cheese dip according to package directions set aside. To assemble the Pollo Loco - place 1/4 of the rice on a plate, top with grilled chicken. Pour 2-3 Tbsp cheese dip over chicken and rice and top with chopped tomatoes.

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.