Pollo Bowls from Pollo Tropical feature tender grilled chicken, seasoned rice, black beans, and fresh pico de gallo, served in a vibrant bowl that combines savory, zesty, and hearty flavors for a satisfying meal.
Equipments
- Grill or grill pan
- Rice cooker or pot
- Saucepan
- Chef’s knife
- Cutting board
- Mixing bowl
- Spoon or spatula
- Ladle
- Serving bowls
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups water
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin (for rice)
- 1/4 teaspoon salt (for rice)
- 15 oz (425g) canned black beans, drained and rinsed
- 1/4 cup water (for beans)
- 1/2 teaspoon cumin (for beans)
- 1/2 teaspoon garlic powder (for beans)
- 1/4 teaspoon salt (for beans)
- 2 medium Roma tomatoes
- 1/4 red onion
- 1 small jalapeño
- 1/4 cup fresh cilantro
- 1 lime
- Salt (for pico de gallo)
Ensure you use boneless, skinless chicken breast for tenderness and even grilling, and fresh Roma tomatoes for authentic pico de gallo flavor. Long-grain white rice seasoned with turmeric and cumin adds a subtle earthiness that complements the smoky paprika and cumin spices on the chicken. Rinse and drain canned black beans thoroughly to reduce excess sodium and avoid a watery bean mixture, seasoning them with garlic powder, cumin, and salt for depth. When preparing pico de gallo, balance the acidity of lime juice with the heat of jalapeno and the freshness of cilantro to achieve a vibrant, zesty topping. Your Pollo Bowls from Pollo Tropical copycat will capture the restaurant's savory, hearty essence by layering these well-seasoned ingredients perfectly.
Instructions
- Marinate chicken with olive oil, cumin, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper.
- Preheat grill or grill pan.
- Grill chicken until cooked through; let rest, then slice.
- Rinse rice; add to rice cooker or pot with water, turmeric, cumin, and salt.
- Cook rice until fluffy.
- Add black beans, water, cumin, garlic powder, and salt to saucepan.
- Heat beans until warmed through.
- Dice tomatoes, red onion, and jalapeño; chop cilantro.
- Combine tomatoes, onion, jalapeño, cilantro, lime juice, and salt; mix for pico de gallo.
- Assemble bowls with rice as base.
- Top with black beans, grilled chicken slices, and pico de gallo.
- Serve immediately in serving bowls.
Substitution
Pollo Bowls from Pollo Tropical copycat menu capture the essence of Caribbean-inspired flavors with grilled chicken, seasoned rice, black beans, and fresh pico de gallo. If you don't have a grill or grill pan, cooking the chicken in a skillet or oven-baking it works well while maintaining juiciness. Long-grain white rice can be substituted with brown rice or quinoa for a healthier alternative that still absorbs the turmeric and cumin spices beautifully. When fresh jalapeno is unavailable, a pinch of red pepper flakes or a splash of hot sauce can provide the necessary heat in your pico de gallo. Ensure your black beans are well-drained and rinsed to avoid excess salt and maintain the perfect balance of flavors in your bowl.
Tips
Ensure the chicken is evenly coated with the marinade for at least 30 minutes to enhance flavor and tenderness. Rinse the rice thoroughly under cold water to remove excess starch, which prevents clumping and results in fluffy grains. When grilling chicken, let it rest for 5 minutes after cooking to retain juices and improve texture before slicing. Your pico de gallo should be assembled just before serving to maintain the freshness and crispness of the vegetables.
Nutritions
Pollo Bowls provide a balanced combination of macronutrients, with lean protein from grilled chicken supporting muscle repair and growth. The seasoned rice delivers complex carbohydrates and fiber, enhanced with turmeric which offers anti-inflammatory benefits. Black beans contribute additional protein and fiber, aiding digestion and blood sugar regulation. Fresh pico de gallo adds vital vitamins and antioxidants, making this dish both nutritious and flavorful for your well-rounded meal.
Storage
Store leftover Pollo Bowls in an airtight container to maintain freshness and prevent moisture loss. Refrigerate for up to 3 days, keeping the pico de gallo separate to avoid sogginess. Reheat the grilled chicken, rice, and beans gently in a microwave or skillet before adding your fresh pico de gallo topping.
Variation or Alternatives
You can substitute grilled chicken with marinated shrimp or tofu for a different protein option that suits dietary preferences. Swap white rice for cilantro lime brown rice or quinoa to enhance the nutritional profile and add a nutty flavor. For a creamier texture, drizzle avocado crema or mix diced avocado into the pico de gallo before assembling the bowl. Using a cast iron skillet instead of a grill pan provides a smoky flavor while cooking indoors is more convenient.
Allergies
Pollo Bowls contain common allergens like black pepper and spices, which could trigger sensitivities in some individuals. The pico de gallo includes fresh vegetables such as tomatoes, onions, and jalapenos that might cause reactions in people with nightshade allergies. If you have specific food allergies, it is important to review the ingredients carefully to ensure your safety.
Why this recipe?
Pollo Bowls from Pollo Tropical are loved for their vibrant combination of marinated grilled chicken, fresh rice, black beans, and tropical salsa, delivering bold Caribbean-inspired flavors. The balance of protein, wholesome grains, and zesty toppings creates a satisfying, nutritious meal ideal for health-conscious diners. Making a copycat version allows You to customize ingredients to suit your taste preferences while enjoying the fresh, tangy essence that defines Pollo Tropical's signature dish. This flavorful bowl stands out as a convenient, delicious option that brings island flair to everyday dining.