El Pollo Loco - Pollo Bean Dip

By littlefish

Ingredients

• Marinade:
• 2 1/2 cups water
• 1-2 tablespoons salt
• 1 1/2 teaspoons pepper
• 1 tablespoon lemon juice
• 1/2 cup orange juice
• 1 large clove garlic minced
• Bean Dip:
• 1/2 roasting chicken, cut into pieces
• 2 (16-oz.) cans refried beans
• 1 cup each of shredded Cheddar and Jack cheese
• 1 (10-oz.) can diced tomatoes, drained
• 1 (4-oz.) can each: diced green chiles and chopped olives, drained
• 1/4 cup each: sliced green onions and chopped cilantro
• 1 tsp. garlic salt
• Tortilla chips and assorted fresh cut vegetables for dipping

Preparation

Step 1

Whisk together the marinade ingredients in a bowl. Marinate the chicken pieces in a bowl for at least 1 hour in the refrigerator.

Preheat your grill on medium-low heat. Cook the chicken on the grill for 25 minutes. Brush the chicken with the remaining marinade, and cook for another 20 minutes or until cooked through. Remove and let cool.

Once cool enough to handle, remove the skin, pull the chicken off of the bone, and dice the chicken.

In a large saucepan, combine beans, diced Chicken and remaining ingredients except chips and fresh cut vegetables; blend well.

Over medium-low heat, heat until hot and bubbly and cheese is completely melted; stir often. Transfer to a fondue pot or crockpot to keep dip warm during serving.

Serve with tortilla chips and assorted fresh cut vegetables.