Recipe for chicken casserole

recipe for chicken casserole
El Pollo Loco, pronounced “L-Po-yo Lo-co” is Spanish for “The Crazy Chicken.” This restaurant star ted out in 1975
as a roadside chicken stand in Mexico. It’s success spread rapidly throughout Mexico and into the US. Billed as
“a wholesome, delicious alternative to traditional fast food faire.”


1 whole frying chicken - quartered
2 cups water
1 teaspoon lime juice
2 tablespoons pineapple juice
1 garlic clove
4 teaspoons salt
2 teaspoons pepper
1 pinch of ground saffron


1. Combine water, garlic, salt, pepper, and saffron in a blender and blend on high speed for 15-20 seconds. Add
lime juice and pineapple juice to the mix and blend for an additional 5 seconds.
2. Place mixture in a bowl. Add in chicken and let it marinate for one hour.
3. Preheat grill to a low flame.
4. Cook chicken on the grill over a low flame for about 45 minutes or until the skin is golden and crispy. Turn the
chicken frequently as it cooks and try not to let the flames blacken the chicken before the center is cooked.


Serves 4-6

by: amwr