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El Pollo Regio

Does anyone have any idea how they make that wonderful chicken ? What do you think they marinade it in , besides lemon juice and lime juice ? TIA , 'tis appreciated .

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  1. Let's start the guessing - I'd guess that instead of lime or lemon, some sort of orange is used along with achiote and some sort of a mild smoked chile, like pasilla or something. There may an herbed,salt water brine (the flavor is actually inside the chicken), perhaps with another marinade. I can't re-create it exactly at home, and since I can't make it at home at a lower cost, I've given up trying.

    6 Replies
    1. re: rudeboy

      I don't think the marinade is that special. It's the GREEN SAUCE that makes me go to El Polo Rico (note the name change - are there really Any El Pollo Regio's left?). I stop there just to get their green sauce and eat it right off my fingers or sip it right out of the tub.

      1. re: sqwertz

        I just went to El Pollo Regio on Berkman, just off 290, south of Reagan High.

        1. re: sqwertz

          According to El Pollo Regio's Facebook page, they are suing El Pollo Rico for using that name.....so they are definitely not connected. There are many El Pollo Regio's around the metroplex.

          1. re: BluffViewChound

            Could you explain further, please? Was there a break between El Pollo Rico and and El Regio? What metroplex are you referring to? Thanks for any elucidation you have to offer.

            1. re: agoodbite

              He means Dallas. I did indeed see them all over last weekend in Dallas.

            2. re: BluffViewChound

              They don't stand a chance, is my guess. But maybe there's more to the story.

              They do have the exact same food, though. And Rico now occupies all the old Reggio stands.

        2. Not sure how they do it, but a citrus brine would achieve a similar result if you cook it the same way they do.

          1. Same for me, the green sauce has me coming back to El Pollo Regio/El Pollo Rico time after endless time. The chicken's seasoning is wonderful. I'm thinking the same as rudeboy, it's probably orange juice and achiote with ground smoked chile & salt. I love my El Pollo Rico on Stassney. We still call it "Jesus Chicken" even thought when they repainted they painted over the huge mural of the chicken with wings out and something that looked like a halo around it's head.

            6 Replies
              1. re: RoundSparrow

                Any green sauce hounds around Anderson Lane would be well served at La Casita next to the railroad tracks.The red's good too but the green...wow.Hot,fluorescent and delicious.

                I haven't been this impressed in some time. Homemade corn tortillas are hot off the comal.Make sure you get some chorizo with your refrieds though otherwise you'll be missing out on the pork fat[they don't use it in their beans].

                Little place is pretty hopping,food's cheap and the service;a team of Mexican girls,spot-on.

                1. re: scrumptiouschef

                  The Chron shows some love for La Casita this week as well. I haven't been there but will have to add it to my to-try

                  http://www.austinchronicle.com/gyroba...

                  1. re: scrumptiouschef

                    There is also an El Pollo Regio near the corner of Research and Ohlen In Austin, TX. I ate there today and ended up here after following a link in search of a copycat recipe for their incredible chicken. (I picked up a half chicken yesterday, had it for lunch and dinner and finished it off for breakfast. It was so good, I had my son pick us up some today for lunch since he wasn't around to enjoy it yesterday.)

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                    El Pollo Regio
                    704 W Stassney Ln, Austin, TX 78745

                  2. re: RoundSparrow

                    Nope, sorry. I don't know what time they open but I do know that they usually close around 10pm, sometimes sooner if they run out of chicken.

                    1. re: RoundSparrow

                      If I understand correctly, they're open from 10:00 a.m. to 10:00 p.m., but they usually run out of everything except the chickens 5:00 p.m. or so.

                  3. Try this recipe from Rick Bayless: http://www.chefs.com/RecipeDetails.as...

                    I made it with much less or no cinnamon and it's pretty close. Needs tinkering to be an exact replica, but they are very very similar.

                    1. http://chowhound.chow.com/topics/547584

                      I made a thread on the Home Cooking Board in my quest to replicate El Regio's pollo asado. Some recipes and ideas there. I still haven't manages an exact duplicate.

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                      El Regio
                      6615 Berkman Dr, Austin, TX 78723