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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Pollo Loco Recipe

Pollo Loco Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Pollo Loco Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces boneless skinless chicken breasts; 2 tbs olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs fresh lime juice; 4 pieces sliced deli ham (about 1 slice per breast); 4 slices Monterrey Jack cheese slices; 1 large ripe avocado; 2 tbs fresh cilantro (optional garnish); 2 cups ripe tomatoes, seeded and diced; 0.5 cup white or red onion, finely diced; 0.25 cup fresh cilantro, chopped; 1 piece jalapeño, seeded and minced; 1 tbs fresh lime juice; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 4 servings warm tortillas or rice; 4 pieces lime wedges

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time40m

Serves4

Grilled chicken breast topped with a slice of ham, Monterrey jack cheese and sliced avocado, served with pico de gallo.

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Ingredients

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Chicken

4 pieces boneless skinless chicken breasts

2 tbs olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs Fresh lime juice

Toppings

4 pieces sliced deli ham (about 1 slice per breast)

4 slices Monterrey Jack cheese slices

1 large ripe avocado

2 tbs fresh cilantro (optional garnish)

Pico de Gallo

2 cups ripe tomatoes, seeded and diced

1/2 cup white or red onion, finely diced

1/4 cup Fresh cilantro, chopped

1 piece jalapeño, seeded and minced

1 tbs Fresh lime juice

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Optional Serving Extras

4 servings warm tortillas or rice

4 pieces Lime wedges

Method

Chicken

Pound and marinate

If chicken breasts are uneven thickness, place each between plastic wrap and pound gently to about 3/4-inch thickness so they cook evenly.

In a medium bowl combine 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 tablespoon fresh lime juice. Whisk to make a paste/marinade.

Brush or rub the marinade evenly over both sides of each chicken breast. Let rest at room temperature for 15 minutes or refrigerate for up to 2 hours for more flavor (if refrigerating, remove 20 minutes before cooking).

Grill the chicken

Preheat an outdoor grill or stovetop grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly. Grill chicken 4–6 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) and juices run clear. Cooking time will vary with thickness.

Transfer grilled breasts to a plate and tent loosely with foil for 3 minutes to rest.

Toppings

While chicken rests, place one slice of deli ham on top of each hot chicken breast.

Top the ham with one slice of Monterrey Jack cheese. Return the topped breasts to the grill (or under a broiler) for 1–2 minutes just until the cheese is melted and slightly bubbly. Watch closely to avoid burning.

Slice the avocado: halve, remove pit, peel (or scoop), and cut into 1/4-inch slices. Fan or arrange 3–4 slices over the melted cheese on each breast. Sprinkle 2 tablespoons chopped fresh cilantro across the four breasts if using.

Pico de Gallo

While the chicken is grilling or resting, make the pico. In a medium bowl combine 2 cups diced tomatoes, 1/2 cup finely diced onion, 1/4 cup chopped cilantro and 1 minced seeded jalapeño.

Add 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Stir to combine and taste; adjust salt or lime as needed. Let sit 10 minutes for flavors to meld.

Serve

Plate each grilled chicken breast topped with ham, melted Monterrey Jack and sliced avocado. Spoon 1/2 cup pico de gallo alongside or on top of each serving.

Serve with warm tortillas or rice and lime wedges. Garnish with additional cilantro if desired.