Pollo Loco Mexicano Recipe

Name: My Brother's Soul Food Heavens Pollo Loco Mexicano Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 10 oz boneless skinless chicken breasts; 1 tbs olive oil (for marinade); 1 tbs fresh lime juice; 1 tsp garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1 tbs olive oil (for sautéing); 0.5 cup yellow onion, thinly sliced; 0.5 cup red bell pepper, thinly sliced; 0.5 cup green bell pepper, thinly sliced; 0.5 cup roma (plum) tomato, diced; 1 tbs fresh cilantro, chopped; 0.25 tsp salt; 0.125 tsp black pepper; 1 tsp butter; 1 to taste lime wedge (for serving); 0.25 tsp crushed red pepper flakes (optional)

Inspired by My Brother's Soul Food Heaven

Time35m

Serves1

10 oz. grilled boneless breast of chicken, sauteed with onions, tomatoes & bell peppers.

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Ingredients

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Chicken & Marinade

10 oz boneless skinless chicken breasts

1 tbs olive oil (for marinade)

1 tbs Fresh lime juice

1 tsp Garlic, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp kosher salt

1/4 tsp black pepper

Sautéed Vegetables

1 tbs olive oil (for sautéing)

1/2 cup yellow onion, thinly sliced

1/2 cup red bell pepper, thinly sliced

1/2 cup green bell pepper, thinly sliced

1/2 cup roma (plum) tomato, diced

1 tbs Fresh cilantro, chopped

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Finishing & Optional

1 tsp Butter

1 to taste lime wedge (for serving)

1/4 tsp crushed red pepper flakes (optional)

Method

Chicken & Marinade

Prep and marinate chicken

Pat the 10 oz chicken breast dry with paper towels. In a bowl, whisk together 1 tablespoon olive oil, 1 tablespoon fresh lime juice, 1 teaspoon minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the chicken and coat thoroughly. Let marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours (bring to room temperature before cooking).

Grill the chicken

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grill grates or brush the pan with a little oil. Grill the marinated chicken breast 4–6 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from heat and let rest 5 minutes, then slice thinly against the grain into 1/4" strips.

Sautéed Vegetables

Prepare vegetables

While the chicken rests, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the thinly sliced 1/2 cup yellow onion and sauté 2–3 minutes until beginning to soften.

Add the 1/2 cup red bell pepper and 1/2 cup green bell pepper to the skillet. Cook, stirring occasionally, 4–5 minutes until peppers are tender-crisp and onions are translucent.

Stir in 1/2 cup diced roma tomato and continue cooking 1–2 minutes just to warm the tomato and combine flavors. Season the vegetables with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and optional 1/4 teaspoon crushed red pepper flakes if using. Reduce heat to medium-low.

Add 1 teaspoon butter to the pan and stir to incorporate for a glossy finish. Taste and adjust seasoning as needed.

Stir in 1 tablespoon chopped fresh cilantro right before removing the pan from heat.

Assembly & Serve

Arrange the sliced grilled chicken on a plate or on a bed of warm rice, beans or tortillas if desired.

Spoon the sautéed onion, tomato and bell pepper mixture over the chicken so the vegetables are distributed evenly.

Garnish with an additional sprinkle of chopped cilantro and serve with a lime wedge to squeeze over the top. Serve immediately.