Thursday, June 26, 2014

EL POLLO LOCO AVOCADO SALSA


INGREDIENTS

  • 1 ripe avocado, peeled and pitted
  • 1 jalapeño, stemmed, cut in fourths
  • 1 cup water
  • 1 tablespoon white vinegar
  • 3/4 teaspoon salt
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons diced onion

DIRECTIONS

  • Combine avocado, jalapeño, water, vinegar and salt in blender. Pureé on high.
  • Pour into medium bowl. Add cilantro and onion; stir to blend. Cover and chill.
  • Yield: 1 1/2 cups
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El Pollo Loco Chicken Tortilla Soup

El Pollo Loco Chicken Tortilla Soup

Source: El Pollo Loco, Denver, Colorado

Serves 8

2 (1 1/2 pound) roasted chickens, meat shredded, skin and bones discarded
2 quarts chicken broth, no salt or low sodium
1 corn cob, kernels cut from cob, or 1/3 cup frozen corn kernels
1 fresh poblano pepper, roasted and diced
1 cup fresh pico de gallo from El Pollo Loco or grocery store
1 cup carrots, small dice
1 cup celery, small dice
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1/2 to 1 teaspoon ground coriander seed, to taste
1/4 teaspoon garlic powder
1 teaspoon fresh lime juice
Salt and pepper, to taste
1 bag corn tortilla strips, or make your own

Homemade Chips:
8 corn tortillas cut into 1/4-inch strips and fried in 2 cups corn oil
    for about 1 minute or until crispy and lightly browned.

Garnish:
1/2 cup queso cotija (Mexican cheese), grated
1/4 cup fresh cilantro, chopped and thickest stems removed
2 avocados, sliced into sixths and added to finished soup, optional

Prepare chicken by skinning and slicing off the meat, then shredding. Place meat in a 5-quart soup pot.

Wash and dry the poblano pepper. Lightly cover with oil and roast under broiler, turning so that all sides are charred. Right from oven, place poblano in a paper bag, close the bag and allow the pepper to steam for a few minutes. Remove skin, slice flesh and remove seeds. Dice into small pieces and place in soup pot. Add the chicken broth to the pot and turn on heat to medium. Chop the carrots and celery and add to the pot. Add the corn, pico de gallo and dried spices. Bring mixture to a boil, reduce heat and cover. Simmer for 20 minutes.

Stir in the lime juice and cilantro.

Ladle hot soup into bowls and top with generous portion of tortilla strips. Sprinkle with the grated cotija. Add avocado slices, if desired.

Read more at http://www.recipegoldmine.com/cce/el-pollo-loco-chicken-tortilla-soup.html#SyJFf6RtDkabfIB4.99
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El Pollo Loco Black Bean Recipe

El Pollo Loco Black Beans Recipe
PHOTO BY: CDKITCHEN STAFF




Ingredients
1 1/2 tablespoon bacon grease or oil
1 small onion, diced
1 small yellow bell pepper, diced
1/2 teaspoon garlic, minced
2 pounds canned black beans
1 cup barbecue sauce
1/4 teaspoon liquid smoke
2 tablespoons canned chipotle chiles in adobo sauce, or more to taste (optional)
Directions
In a sauce pan add the bacon grease, onion, pepper and garlic; cook until tender.

Mix in all remaining ingredients.

Heat until bubbling (20 to 30 minutes).
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Tuesday, February 18, 2014

El Pollo Loco Avocado Sauce

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  • 1 ripe avocado, peeled & pitted
  • 1 fresh jalapeno, cut into quarters
  • 1 cup water
  • 1 tablespoon white vinegar
  • 3/4 teaspoon salt
  • 2 tablespoons fresh cilantro, minced
  • 2 tablespoons onions, diced

    1. Combine all ingredients in a blender & puree.
    2. Optional: For chunkier salsa, after pureeing, place in bowl.
    3. Mix in one diced avocado into pureed mixture.
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    El Pollo Loco Creamy Cilantro Dressing





  • 1 cup mayonnaise
  • 1/3 cup whole milk
  • 4 teaspoons finely minced fresh cilantro
  • 2 teaspoons lime juice
  • 1 teaspoon white vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon finely minced garlic
  • 1 teaspoon finely minced onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground cumin

    • 1. Whisk together all the ingredients in a medium bowl. Cover and chill until ready to be served.
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    Wednesday, February 12, 2014

    El Polo Loco Marinate

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    Ingredients


                                           

    2 Garlic; minced
    1/2 ts Dried Oregano; Crumbled
    6 oz Pineapple juice
    1 tb White vinegar
    1/8 ts Ground pepper
    2 tb Lime juice
    1/4 ts Mild Chili pepper; (Anaheim
    1 tb Vegetable oil
    4 lb Frying chicken; Cut Up
    1/2 ts Salt
    8 dr Yellow food coloring

    El Pollo Loco Marinade Preparation

    In a small bowl, combine all ingredients except chicken, measure out 1/4 cup marinade and reserve for basting while grilling. Place chicken in a shallow glass baking dish and cover with marinade. Cover with lid or plastic wrap and refrigerate overnight, turning at least once. Remove chicken from refrigerator 45 minutes before cooking time. Drain chicken and grill over medium coals for 25 to 35 minutes or until no traces of pink color remain, turning every 10 minutes. Baste frequently with the reserved 1/4 cup marinade while cooking.




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    Thursday, June 27, 2013

    El Pollo Loco Mexican Beans Recipe




    Bean Recipe

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