El Pollo Loco Chicken/Rice Bowl Recipe

Name: El Pollo Loco Chicken/Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup corn oil; ¼ cup melted butter; ½ teaspoon onion powder; ½ teaspoon garlic powder; 3 drops yellow food coloring (optional); ¼ 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; ¼ teaspoon serrano chili, ground (can sub ancho or chipotle chile); 1 (28 ounce) can pinto beans; ⅓ cup water; thin sliced green onion; 1 (14 1/2 ounce) can stewed tomatoes; 1 ½ cups chicken broth; 1 ¼ cups uncooked long-grain white rice; 1 tablespoon butter; 2 teaspoons chili powder; ¾ teaspoon oregano; ½ teaspoon garlic salt; fresh tomato, chopped; onion, chopped; minced fresh cilantro; shredded cheddar cheese

Servings: persons

¼ cup corn oil
¼ cup melted butter
½ teaspoon onion powder
½ teaspoon garlic powder
3 drops yellow food coloring (optional)
¼ 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
¼ teaspoon serrano chili, ground (can sub ancho or chipotle chile)
1 (28 ounce) can pinto beans
⅓ cup water
thin sliced green onion
1 (14 1/2 ounce) can stewed tomatoes
1 ½ cups chicken broth
1 ¼ cups uncooked long-grain white rice
1 tablespoon butter
2 teaspoons chili powder
¾ teaspoon oregano
½ teaspoon garlic salt
fresh tomato, chopped
onion, chopped
minced fresh cilantro
shredded cheddar cheese

1
For the Spanish rice:.
2
In a saucepan, combine all ingredients.
3
Bring to boil; reduce heat.
4
Cover and simmer 25 minute or until rice is tender.
5
Garnish with green onions.
6
For the chicken:.
7
Combine oil, butter, onion powder, garlic powder, food coloring, cumin and lemon juice in large shallow pan.
8
Add chicken halves (or boneless chicken breasts), turning to coat well.
9
Cover and marinate overnight.
10
Remove chicken from marinade and season with salt and pepper.
11
Cook on grill over medium coals until browned on both sides and meat is done, browning and basting frequently, about 25 minutes.
12
Cut into pieces.
13
For the pinto beans:.
14
Heat oil and whole chile in sauce pan.
15
When chile is tender, add ground chiles, beans and water.
16
Stir well.
17
Bring to a boil, reduce heat and simmer 10 to 15 minutes.
18
Assembly:.
19
Place some rice and beans in the bottom of the bowl, followed by several strips of the chicken.
20
Top with a helping of cheddar cheese, tomatoes, onions and cilantro sprigs.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: ¼ cup corn oil, ¼ cup melted butter, ½ teaspoon onion powder, ½ teaspoon garlic powder, and more.

Yes, El Pollo Loco Chicken/Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

El Pollo Loco Chicken/Rice Bowl

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