El Pollo Loco Chicken/rice Bowl

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 for the spanish rice:.
• 2 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.
• 3 for the chicken:.
• 4 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.
• 5 for the pinto beans:.
• 6 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.
• 7 assembly:.
• 8 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.