Broiler Basting Sauce:
Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces in single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce. Arrange the chicken pieces skin-side up on broiler pan in single layer and baste with enough of mixture to evenly coat skin side. Turn and baste other side. Turn again to skin side up and broil 6" from the heat, brushing with additional sauce every few minutes until skin is really crispy and golden brown, approximately 5 to 8 minutes for large pieces.
Mix juices, oil, turmeric, salt and pepper. This makes enough to baste nine pieces.
Source: Gloria Pitzer's Secret Recipes Newsletter
In 1975, in the small town of Guasave, a roadside chicken stand named El Pollo Loco opened serving flame-grilled chicken marinated in an old family recipe of herbs, spices and citrus juices then served hot off the grill.
In 1980, people lined up around the block as the first American El Pollo Loco opened on Alvarado Street in Los Angeles. Several years later it added self-serve salsa bars to its growing number of locations, featuring its famous House Salsa, Spicy Chipotle Salsa, Avocado Salsa and Pico de Gallo - ALL prepared fresh every day.
As El Pollo Loco has grown, it has introduced a wide variety of Mexico inspired entrées including made-to-order signature grilled burritos, The Original Pollo Bowl®, Pollo Salads, Tacos al Carbon, quesadillas, Chicken Tortilla Soup and more.
For more information, check out www.elpolloloco.com It has a variety of information including nutrition, promotions, and what's new.
©1972-2014 Gloria Pitzer, The Recipe Detective®. All rights reserved. Limited, non-commercial duplication is granted by permission.
For more information, please write to; Gloria Pitzer, 1700 River Rd #13, Marysville, MI 48040