Ingredients Jump to Instructions ↓

  1. Pollo Loco (Chicken & Bricks)

  2. 8-10 2 1/2 to 3 pounds boneless chicken breasts with skin

  3. 2 1/2 to 3 pounds boneless chicken thighs with skin

  4. 1 tablespoon ancho chile powder

  5. 1 tablespoon granulated sugar

  6. 1 tablespoon kosher salt

  7. 2 teaspoons black pepper

  8. 2 teaspoons Spanish smoked paprika

  9. Zest from 2 limes then cut limes into wedges

  10. 1/3 cup olive oil

  11. 1/2 cup minced cilantro

  12. 2 jalapeno chiles, stems removed, minced with seeds

  13. 2 bricks wrapped in foil

  14. Cherry tomatoes and cilantro sprigs (optional garnish)

  15. Rinse chicken and place in large bowl. Use poultry shears to cut off any excess fat. Stir together the chile powder, sugar, salt,

  16. black pepper, smoked paprika and lime zest. Rub the dry marinade

  17. over all surfaces of the chicken, heavier on the skin side. Drizzle

  18. 1/3 cup olive oil over all the chicken and layer pieces with the

  19. minced cilantro, jalapeno and lime wedges. Marinate in refrigerator overnight or up to 24 hours.

  20. Preheat oven to 375Remove the chicken from the refrigerator.

  21. Heat two 10-inch heavy, ovenproof skillets over medium heat on top

  22. of the stove. When hot, add 2 teaspoons oil to each pan. Place

  23. chicken in the pans, skin-side down. Place one foil-wrapped brick on top of the chicken in each skillet.

  24. The brick will not completely cover the chicken. It's used more as

  25. a weight to promote even cooking and to crisp up the skin. Cook

  26. 7 to 10 minutes. When chicken is golden brown

  27. on bottom, remove brick using pot holders, and turn chicken over.

  28. Place bricks back on top of chicken. Place skillets in the oven

  29. 7 minutes more for boneless breasts and 15 minutes

  30. more for boneless thighs. Remove chicken from oven when it reaches

  31. an internal temperature of 160; the temperature will continue to

  32. 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

  33. platter, garnishing with something pretty like cherry tomatoes and sprigs of cilantro, if desired.


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