El Pollo Loco, my version

Chicken is chicken anywhere and it's an all time favourite poultry. Usually, fast foods' fried chicken is a fall back meal when time is against you. Thanks to technology, oven was invented to make a speedy cooking. It's a case of putting all ingredients together, cutting, mixing, marinating and baking. Pop into the oven and let the oven do the cooking. Set your timer and ting!!! It's done.



Tonight is another reinvention of the popular "Crazy Chicken", a mexican delicacy but is so much similar to the local Chicken Inasal of the Philippines. Just take a little bit of this and that, one can never tell the difference.

El Pollo Loco

Ingredients:

1 whole chicken

1/2 c kalmansi
3/4 c pineapple juice
1/2 tbsp salt
ground pepper
coarse black pepper
1 big whole garlic
1/2 tbsp annatto powder
1 tbsp EVOO
sprigs of rosemary, chopped

Mix all ingredients and marinate chicken overnight.

Bake at 175 degrees for 1 to 1 1/2hrs or until done.

Serve with your favourite hot rice, salad and cold juice.