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El Pollo Loco Chicken & Mexican Beans recipes

A couple Slow Carb friendly recipes I came across:

I don't know who put them together.

El Pollo Loco (Pollo Asada)

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Chicken Cheese/Eggs

Amount Measure Ingredient -- Preparation Method




1 cup White wine vinegar

1 cup Olive oil

1/2 cup White wine

Oregano

Thyme

Salt

10 milliliters Garlic -- mince

1 1/2 teaspoons Hot sauce

Mix all ingredients and marinate two whole chicken which have been cut in

half. Marinate several hours in refrigerator. Grill chickens slowly until

done.


El Pollo Loco Mexican Beans

Recipe By : Greg Young of El Pollo Loco via LA Times

Serving Size : 6 Preparation Time :0:30

Categories : Beans and Legumes California

Mexican Side Dishes

Low Fat

Amount Measure Ingredient -- Preparation Method




1 tablespoon vegetable oil

1 whole serrano chile

1/4 teaspoon serrano chiles -- ground

1 28-oz. can pinto beans

1/3 cup water

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.


El Pollo Loco Chicken***

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Chicken Sauces

Amount Measure Ingredient -- Preparation Method




1 Chicken -- cut pieces w/skin

BROILER BASTING SAUCE

1/3 cup Lemon juice***

1/3 cup Lime juice***

1/3 cup Canola or vegetable oil

1 teaspoon Ground turmeric

1/2 teaspoon Garlic salt

1/4 teaspoon Black pepper

Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces

in single layer without crowding them, until the meat appears milky white

and the juices run clear, no longer pink. Allow to cool in the broth,

uncovered, while you prepare the basting sauce. Arrange the chicken pieces

skin-side up on broiler pan in single layer and baste with enough of

mixture to evenly coat skin side. Turn and baste other side. Turn again to

skin side up and broil 6" from the heat, brushing with additional sauce

every few minutes until skin is really crispy and golden brown,

approximately 5 to 8 minutes for large pieces. BASTING MIXTURE-Mix juices,

oil, turmeric, salt and pepper. This makes enough to baste nine pieces.

***uh oh lemon & lime juice!! : )

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