Recipe of Homemade Almost El Pollo Loco Chicken

Hey everyone, it's John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Perfect Almost El Pollo Loco Chicken. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Almost El Pollo Loco Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Almost El Pollo Loco Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Almost El Pollo Loco Chicken is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Almost El Pollo Loco Chicken estimated approx Varies.

To begin with this recipe, we have to first prepare a few components. You can cook Almost El Pollo Loco Chicken using 16 ingredients and 8 steps. Here is how you cook that.

This is a knock off of El Pollo Loco chicken.

Ingredients and spices that need to be Prepare to make Almost El Pollo Loco Chicken:

1. (1 or 2) Whole chickens. Washed and dried
2. For The Marinade
3. (2) Tbsp white vinegar
4. (4) Cloves minced garlic
5. (2) Tsp sea salt
6. (2) Tsp dried oregano
7. Fresh ground pepper (about 4 turns)
8. (1 1/2) Cups pineapple juice
9. (1/4) Cup fresh lime juice
10. (2) Tbsp Achiote oil (See instructions below)
11. (1) Packet Sazon con Achiote
12. (1/2) Small can of Goya Chipotle peppers in Adobo Sauce (more or less depending on the level of heat)
13. (1) Tsp Turmeric powder (for color)
14. For The Achiote Oil (See step 8)
15. (1/2) Cup corn oil
16. (1) Tbsp Annatto seeds

Steps to make to make Almost El Pollo Loco Chicken

1. Put all ingredients EXCEPT the Achiote oil in a blender. Liquefy. Add the oil and stir. Do not blend in the oil as it tends to change the consistency. I just stir it in after. Set aside.
2. Butterfly then quarter the chickens (remove spine and any innards). Cut a small slit near the thigh joint (it will cook through better in that area). Make sure they are washed and dried.
3. Put 2 quarters in a foil pan that fits almost exactly a whole chicken after it is quartered. You can use Zip-lock bags if you want. I find soaking them in a foil pan is better.
4. Add marinade and cover. Refrigerate for 3 hours minimum. You can go as long as 6 but be careful as marinading too long will start to dissolve the meat. Turn them once during marinade process.
5. Remove and roast on the grill (Green Egg/Kamado Joe best) over indirect heat at 375 degrees skin side up. Place them near the outside of the grill, breast side closest to the edge away from the main heat.
6. Once chicken is around 157 degrees or so, toss them on the direct flame for a bit for a nice char. This will bring the temp up to around 165 degrees and they are done.
7. Carve up and serve with rice and beans. Add a tomatillo salsa on the side.
8. Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain off as much of the oil as you are going to use right away. Store the rest for up to 4 days at room temperature in a glass jar with a tight-fitting lid.

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