- Pollo Loco (Chicken & Bricks)
8-10 2 1/2 to 3 pounds boneless chicken breasts with skin
2 1/2 to 3 pounds boneless chicken thighs with skin
1 tablespoon ancho chile powder
1 tablespoon granulated sugar
1 tablespoon kosher salt
2 teaspoons black pepper
2 teaspoons Spanish smoked paprika
Zest from 2 limes then cut limes into wedges
1/3 cup olive oil
1/2 cup minced cilantro
2 jalapeno chiles, stems removed, minced with seeds
2 bricks wrapped in foil
Cherry tomatoes and cilantro sprigs (optional garnish)
Rinse chicken and place in large bowl. Use poultry shears to cut off any excess fat. Stir together the chile powder, sugar, salt,
black pepper, smoked paprika and lime zest. Rub the dry marinade
over all surfaces of the chicken, heavier on the skin side. Drizzle
1/3 cup olive oil over all the chicken and layer pieces with the
minced cilantro, jalapeno and lime wedges. Marinate in refrigerator overnight or up to 24 hours.
Preheat oven to 375Remove the chicken from the refrigerator.
Heat two 10-inch heavy, ovenproof skillets over medium heat on top
of the stove. When hot, add 2 teaspoons oil to each pan. Place
chicken in the pans, skin-side down. Place one foil-wrapped brick on top of the chicken in each skillet.
The brick will not completely cover the chicken. It's used more as
a weight to promote even cooking and to crisp up the skin. Cook
7 to 10 minutes. When chicken is golden brown
on bottom, remove brick using pot holders, and turn chicken over.
Place bricks back on top of chicken. Place skillets in the oven
7 minutes more for boneless breasts and 15 minutes
more for boneless thighs. Remove chicken from oven when it reaches
an internal temperature of 160; the temperature will continue to
rise as it rests. Use oven mitt and potholder to remove bricks and place in sink as they will be very, very hot. Place chicken on
platter, garnishing with something pretty like cherry tomatoes and sprigs of cilantro, if desired.
