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ADDRESS 53 Jones Circle Nashville Tennessee 37138
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Copyright 2002 Live n Let Dine All Rights Reserved
El Pollo Loco
    Lovingly titled, The Crazy Chicken is a tribute to the great Mexican grandmother cooking at 5 Agaves restaurant in Old Hickory Tennessee. I call it THE Pollo Loco because it is nearly indistinguishable from the dish served to me. The secret is to get the Chorizo from your local Mercado (Mexican Grocery). This was a late entry because originally I used a retail Chipotle Lime marinade that is no longer available. Since that time I have come up with a marinade that I think is even better, so I am proudly passing it along to you!    

INGREDIENTS

4 Chicken Breast Cutlets, marinated and grilled Plain White Cheese Mercado Style Ground Chorizo Cilantro Roma Tomatoes Fresh Onions Chipotle Lime Marinade 3 Tblsp White Vinegar 4 Tbsp Lime Juice 1 Small Can Tomato Sauce 3-5 Chipotles in Adobo 2 tsp Cumin 1 Tbsp Mexican Oregano Salt and Fresh Ground Black Pepper 1 Tbsp Brown Sugar (to taste) 3-4 Garlic Cloves, minced ½ tsp MSG or Accent (optional) ½ Cup Water
El Pollo Loco This Chicken Recipe is Crazy Good ! 
To Marinate the Chicken Cut the Chicken Breasts into appropriately sized cutlets. I often will butterfly then separate the breast to promote marination (its also how I was served the first time I had this dish). Place in a bag with a generous amount of marinade. You can save the remaining (unused) marinade for later use. Marinate the chicken for at least 24 hours (I prefer 48). When ready to cook: Grill the chicken over coals or on a grill till cooked through yet still juicy. Remove to a hotel pan, cover with foil and place into a warmer till needed. Place a portion of pre browned chorizo on the griddle. When It looks crispy and oily top it with a piece of the grilled chicken. Allow to heat for one minute then flip so the chicken rests in the chorizo fat. Cook till well heated. Plate topped with the Chorizo, a bland white cheese sauce. Garnish with fresh chopped onion, tomato and cilantro.
El Pollo Loco This Chicken Recipe is Crazy Good ! 
El Pollo Loco
    Lovingly titled, The Crazy Chicken is a tribute to the great Mexican grandmother cooking at 5 Agaves restaurant in Old Hickory Tennessee. I call it THE Pollo Loco because it is nearly indistinguishable from the dish served to me. The secret is to get the Chorizo from your local Mercado (Mexican Grocery). This was a late entry because originally I used a retail Chipotle Lime marinade that is no longer available. Since that time I have come up with a marinade that I think is even better, so I am proudly passing it along to you!    

INGREDIENTS

4 Chicken Breast Cutlets, marinated and grilled Plain White Cheese Mercado Style Ground Chorizo Cilantro Roma Tomatoes Fresh Onions Chipotle Lime Marinade 3 Tblsp White Vinegar 4 Tbsp Lime Juice 1 Small Can Tomato Sauce 3-5 Chipotles in Adobo 2 tsp Cumin 1 Tbsp Mexican Oregano Salt and Fresh Ground Black Pepper 1 Tbsp Brown Sugar (to taste) 3-4 Garlic Cloves, minced ½ tsp MSG or Accent (optional) ½ Cup Water
NAVIGATION
SOCIAL
ADDRESS 53 Jones Circle Nashville Tennessee 37138
CONTACT  livenletdine@gmail.com f: 303-961-4619
Copyright 2002 Blacks Culinary
To Marinate the Chicken Cut the Chicken Breasts into appropriately sized cutlets. I often will butterfly then separate the breast to promote marination (its also how I was served the first time I had this dish). Place in a bag with a generous amount of marinade. You can save the remaining (unused) marinade for later use. Marinate the chicken for at least 24 hours (I prefer 48). When ready to cook: Grill the chicken over coals or on a grill till cooked through yet still juicy. Remove to a hotel pan, cover with foil and place into a warmer till needed. Place a portion of pre browned chorizo on the griddle. When It looks crispy and oily top it with a piece of the grilled chicken. Allow to heat for one minute then flip so the chicken rests in the chorizo fat. Cook till well heated. Plate topped with the Chorizo, a bland white cheese sauce. Garnish with fresh chopped onion, tomato and cilantro.
Live n Let Dine
Live n Let Dine