El Pollo Loco

As of November 3, 2009 Beaverton has a new El pollo Loco (Spanish for “The Crazy Chicken”) restaurant. The new Beaverton restaurant is located at 3260 SW Cedar Hills BLVD.  It is approximately 2900 Sq Ft and has seating for 60 guests. This is the second El Pollo Loco in Oregon. The first location opened in July of 2008 in the city of Wood Village.

El Pollo Loco is famous for it’s signature citrus-marinated, flame grilled chicken served with warm tortillas. They also serve a wide variety of fresh Mexican inspired entrees. 

Lunch at El Pollo Loco

This Saturday I finally got the chance to stop by for lunch. For several months I have been watching as they built El Pollo Loco.

The first thing you see and smell when you walk up to the counter is chicken being grilled on the open flame.

I decided to try the 2 piece combo meal which includes 2 pieces of chicken, 2 side dishes ( I chose the rice and coleslaw ), 2 tortillas and a drink. the Price was very reasonable, I spent $7.39.

Front Counter at El Pollo Loco

I was very pleased with the portions and quality of the food, the chicken was fresh off the grill with a great flavor and the sides were also very tasty.

I really enjoyed the circular, self serve salsa bar featuring El Pollo Loco’s House Salsa, Avocado, Chipotle and Pico De Gallo Salsas, made fresh daily.

I think El Pollo Loco is a welcome addition to the Beaverton lunch scene. Check It Out!  

El Pollo Loco –

3260 SW Cedar Hills Blvd, Beaverton, Oregon, 97005 

Close

gourmet traveller - Breadcrumbed Fried Chicken

I’ve called this B’s Fried Chicken but it’s actually something his Dad used to make for him and his sisters when they were little. He has fond memories of clutching onto the bone (the thighs are partly deboned so that they resemble chicken lollipops) and chomping away greedily on the fried chicken. He’s all grown up but still loves it (even if he now has to make it himself!), and I must admit it’s pretty darn good.

B’s Fried Chicken
serves 2

8 chicken thighs
1-1 1/2 cup breadcrumbs
2 spring onions (green parts only), thinly sliced
1 tsp ginger, finely chopped
2-3 cloves garlic, minced
2 eggs, beaten
1 1/2 tbsp white wine vinegar
vegetable oil (for frying)
freshly ground black pepper
sea salt

Carefully start deboning the chicken, working the meat away from the thigh bone with the blunt edge of a knife but leave one end of the bone still attached to the thigh.

Combine the chicken thighs with the ginger, garlic, spring onion, vinegar and a generous sprinkle of salt and pepper. Leave to marinate for 15-20 minutes.

When you are ready to fry, dip into the beaten egg, then coat with breadcrumbs, making sure you press well so the chicken is properly coated.

Heat the oil (about 2-inches deep) in a wok or deep pan, then fry the chicken in batches until golden and cooked through, about minutes on each side. Remove and drain on paper towels and repeat with the remaining chicken.

Pick up with your fingers (when cool enough!) and enjoy. It doesn’t need any sauce as it’s so tasty as is, but if you fancy some then chilli sauce or ketchup would do nicely. Oh, and be sure to wash it down with an ice cold beer!

~ by gourmettraveller on January 5, 2010.