El Pollo Loco Chicken-Rice Bowl

Jun 06, 2023June 6, 20230 1
El Pollo Loco Chicken-Rice Bowl
in Main

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 can pinto beans
1/3 cup water
thin sliced green onion
1 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

Nutrision Information

Servings Per Recipe
4
Calories
800
Sugar
6g
Fat
37g
El Pollo Loco Chicken-Rice Bowl is a popular dish in Southern California, known for its flavorful combination of grilled chicken, rice, and beans. The dish is inspired by Mexican cuisine and is often served with salsa, sour cream, and guacamole. El Pollo Loco, which means 'The Crazy Chicken' in Spanish, is a fast-food chain that specializes in flame-grilled chicken. Their signature dish, the Chicken-Rice Bowl, is a healthier alternative to traditional fast food and is a favorite among health-conscious diners.

Instructions

1.Preheat the grill to medium-high heat.
2.In a large bowl, combine the corn oil, melted butter, onion powder, garlic powder, yellow food coloring, ground cumin, and lemon juice.
3.Rub the chicken with the mixture and season with salt and pepper.
4.Grill the chicken until cooked through, about 35-40 minutes.
5.While the chicken is cooking, heat the vegetable oil in a large pan over medium-high heat.
6.Add the serrano chili and ground chili and cook for 1-2 minutes, stirring constantly.
7.Add the pinto beans, water, and stewed tomatoes and bring to a boil.
8.Reduce the heat to low and simmer for 10-15 minutes.
9.In a large saucepan, combine the chicken broth, white rice, butter, chili powder, oregano, and garlic salt.
10.Bring to a boil, then cover and reduce heat to low.
11.Simmer for 18-20 minutes, until the rice is tender.
12.Serve the rice and beans alongside the grilled chicken, topped with diced tomatoes, chopped onions, cilantro, and shredded cheddar cheese.

PROS

The combination of grilled chicken, rice, and beans makes for a satisfying and filling meal.

The dish is high in protein, fiber, and nutrients.

CONS

The dish contains a high amount of sodium and saturated fat.

It is not recommended for those on a low-sodium or low-fat diet.

HEALTH & BENEFITS

The chicken in this dish is a good source of protein, which is essential for building and repairing tissue in the body.
The rice and beans provide fiber, which can help to lower cholesterol levels and improve digestive health.
The dish also contains essential vitamins and minerals, such as vitamin C and iron.

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