Pollo Loco Recipe
Ingredients:
• 4 boneless, skinless chicken breasts
• 4 tablespoons olive oil, divided
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 cup fresh mushrooms, sliced
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth
• 1/4 cup white wine
• 1/4 cup fresh cilantro, chopped
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
3. Add the chicken breasts and cook until lightly browned, about 5 minutes per side.
4. Transfer the chicken to a baking dish and set aside.
5. In the same skillet, heat the remaining 2 tablespoons of olive oil.
6. Add the bell peppers, onion, and mushrooms and sauté until tender, about 5 minutes.
7. Add the garlic powder, oregano, cumin, paprika, chili powder, salt, and pepper and stir to combine.
8. Pour the chicken broth and white wine into the skillet and bring to a simmer.
9. Pour the mixture over the chicken in the baking dish.
10. Bake for 25 minutes, or until the chicken is cooked through.
11. Sprinkle with fresh c
Pollo Loco, or “crazy chicken” is a popular Mexican entree that is served everywhere from street stalls to upscale restaurants. It is typically marinated, deep fried, and served with an array of toppings and sauces.
History:
Pollo Loco has its roots in the 1970s Mexico City, when street vendors began selling prepared chicken dishes. As the popularity of the dish spread, restaurants added it to their menus and it quickly became a popular Mexican specialty.
Tips:
-Be sure to marinate the chicken for a few hours to ensure the flavor is infused into the meat.
-If you are deep frying, use a light and flavorful oil such as canola or peanut oil to reduce the fat content and add a hint of flavor.
-Use a flavorful marinade that incorporates garlic, chili powder, cumin, and other bold spices.
Techniques:
-When prepping the chicken, be sure to remove the fat and skin if you are looking to create a healthier version of the dish.
-Start by frying only one side of the chicken in a hot pan. Once the underside is lightly browned, turn over and cook the other side.
-Once the chicken is fully cooked, place it on a greased and heated plancha (griddle) for about 45 seconds to achieve a perfect golden and crunchy crust.
-Top the chicken with a variety of condiments such as hot sauces, guacamole, salsa, sour cream, and cheese to create a flavorful and colorful dish.