Best 3 El Pollo Loco Chickenrice Bowl Recipes

Embark on a culinary journey with our delectable El Pollo Loco Chicken Rice Bowl, a harmonious blend of flavors and textures that will tantalize your taste buds. Succulent chicken, tender and juicy, is expertly marinated in a symphony of spices, capturing the essence of El Pollo Loco's signature taste. Perfectly cooked rice, fluffy and aromatic, provides a soft foundation for the savory chicken, while a vibrant medley of vegetables adds a delightful crunch and freshness. Drizzle our zesty cilantro sauce over the bowl, creating a lively burst of flavor, and top it off with a sprinkle of refreshing lime zest, awakening your senses with a citrusy aroma. Experience the harmonious union of flavors with every bite, transporting you to a culinary paradise.

Indulge in our collection of El Pollo Loco Chicken Rice Bowl recipes, each offering a unique twist on this beloved dish. From the traditional El Pollo Loco Chicken Rice Bowl, capturing the authentic flavors of the restaurant, to our innovative Avocado-Lime Chicken Rice Bowl, injecting a refreshing tang, our recipes cater to diverse palates. Embark on a culinary adventure with our Cilantro-Garlic Chicken Rice Bowl, tantalizing your taste buds with a vibrant combination of herbs and spices, or explore the smoky depths of our Chipotle-Honey Chicken Rice Bowl. With each recipe, we unveil a culinary masterpiece, guaranteeing a delightful dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

EL POLLO LOCO CHICKEN/RICE BOWL

El Pollo Loco Chicken/Rice Bowl image

I'm crazier about black beans than pintos so I think I'd change that out. And the Serrano chile, I think I'd sub a jalapeno for that. Oh, to the rice...I'd add a handful of sauted onions, too. What I'm saying, make it your own. The prep time includes the marinade time.

Provided by gailanng

Categories One Dish Meal

Time P1DT30m

Yield 4-6 serving(s)

Number Of Ingredients 27

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 (28 ounce) can pinto beans
1/3 cup water
thin sliced green onion
1 (14 1/2 ounce) 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

Steps:

For the Spanish rice:.
In a saucepan, combine all ingredients. Bring to boil; reduce heat. Cover and simmer 25 minute or until rice is tender. Garnish with green onions.
For the chicken:.
Combine oil, butter, onion powder, garlic powder, food coloring, cumin and lemon juice in large shallow pan. Add chicken halves (or boneless chicken breasts), turning to coat well. Cover and marinate overnight. Remove chicken from marinade and season with salt and pepper. Cook on grill over medium coals until browned on both sides and meat is done, browning and basting frequently, about 25 minutes. Cut into pieces.
For the pinto beans:.
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.
Assembly:.
Place some rice and beans in the bottom of the bowl, followed by several strips of the chicken. Top with a helping of cheddar cheese, tomatoes, onions and cilantro sprigs.

POLLO LOCO - MEXICAN CHICKEN AND RICE WITH QUESO

Pollo Loco - Mexican Chicken and Rice with Queso image

Pollo Loco is delicious rice and tender chicken served with queso on top.

Provided by Star @ the skinny-ish dish

Categories Main Course

Number Of Ingredients 9

Ingredients

2 tsp olive oil
1.5 lbs uncooked boneless skinless chicken breast (cut into small bite size pieces )
1 tsp Goya Adobo Seasoning
1 10 oz pkg Vigo Saffron Yellow Rice (Arroz Amarillo)
1 cube Knorr Tomato Bouillon ((optional))
2½ cups water
3 oz White Queso Dip (*see notes)
2 tbsp milk (skim, 1%, 2%, or whole all work)
cooking spray

Steps:

If the chicken seems "wet" pat it dry with a paper towel and then sprinkle with the adobo seasoning and rub it in all over.
Heat oil in a large dutch oven or non stick large deep skillet with tight fitting lid over medium heat. Add diced chicken breast and cook on one side for about 3 minutes and then turn and continue to cook for a few minutes.
When the chicken is cooked and browned add in the package of rice, crushed up tomato bouillon, and water. Stir and bring to a boil for one minute. Reduce heat to a simmer. Cover and let cook for at least 20 minutes before checking the rice for doneness. It should be done between 20-25 minutes.
When rice is cooked add in queso and milk then fluff all together with fork. Serve warm!*see notes about rice cooking*

CITRUS EL POLLO LOCO CHICKEN

Citrus El Pollo Loco Chicken image

EDIT after several reviews general opinion says that it's NOT the real deal. Be that as it may I still think that it makes a fine flavored chicken EDIT. Reportedly this is the real thing. Please decide for yourself, I can't say as I have never had chicken from this restaurant. While I don't know if it's "The Real Deal" I do know that it's mighty good chicken.

Provided by Annacia

Categories Chicken

Time 23m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

8 chicken pieces (with skin on)
canned chicken broth, as needed (for simmering meat)
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
1/3 cup canola oil or 1/3 cup vegetable oil
1 teaspoon turmeric
1/2 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper (or to taste)

Steps:

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

Nutrition Facts : Calories 86.8, Fat 9.1, SaturatedFat 0.7, Sodium 0.5, Carbohydrate 1.9, Fiber 0.2, Sugar 0.4, Protein 0.1

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
Don't be afraid to experiment: There are many different ways to make chicken and rice bowls, so feel free to customize it to your liking.
Make a big batch: Chicken and rice bowls are great for meal prep, so make a big batch on the weekend and enjoy them throughout the week.
Get creative with your toppings: There are endless possibilities when it comes to toppings for chicken and rice bowls. Some popular options include salsa, guacamole, sour cream, cheese, and vegetables.
Enjoy! Chicken and rice bowls are a delicious and easy meal that can be enjoyed by people of all ages.

Conclusion:

Chicken and rice bowls are a versatile and customizable dish that can be enjoyed by people of all ages. They are a great option for busy weeknights or for meal prep. With endless possibilities for toppings, you can create a bowl that is tailored to your own taste. So next time you are looking for a quick and easy meal, give chicken and rice bowls a try. You won't be disappointed!