Pollo Oro

 

On this snowy evening of delayed starts at the University of Maryland and no school for my daughter we stopped at Pollo Oro on the way home from campus. We’ve been to Pollo Oro before, but never got around to describing it for the blog; last semester was kind of malaise-o-rama. So, here we are, chicken fans, back at it for another installment of the Langley Park rotisserie-chicken-landscape evaluation. Almost all the chicken places along University Boulevard are easily characterized as unassuming, but there’s something about Pollo Oro that makes it even more so. It’s a freestanding place, not part of a strip mall, and looks like either an old Chinese restaurant, an old Mexican restaurant, or some kind of combination, not unlike the soul food, seafood, sub, Chinese, fried chicken fusion places up and down Georgia Avenue. Georgia Avenue’s density and wall-to-wall businesses and residences is very different from the spread out strip mall phantasmagoria that is much of Langley Park. Anyhow, the chicken.

We ordered our usual cast of characters: a whole chicken, fries, coleslaw, plantains, rice and beans, and a relatively unusual one, macaroni and cheese. The chicken is among the spiciest around, with a strong garlic flavor and a good charcoal infusion. They get the skin just right, crispy and fatty. Yum. The sauces—a white and a green—were a disappointment, but at least the spiciness of the chicken compensated for the blandness of the green sauce. The white sauce has a decent mayonnaise flavor, but it was too runny for my taste. Fries were run-of-the-mill and mostly good because we were hungry. The slaw and the rice and beans are exceptionally good, especially the latter. But the slaw is nothing like the tiny-chunked, super-creamy (overly so), almost mushy stuff that’s practically everywhere else. The cabbage and carrots were fresh and of a good size. Plantains are good, nothing special, but good. The folks at Pollo Oro were friendly, and the counterman inquired as to whether we walked, surprised, when I told him we had driven, that we hadn’t used the drive-in.

It’s winter, and how. Snow, snow, and no rhythm to the days or even weeks since we haven’t had one week when my daughter went to school every day, all day. Well, maybe one, but it hardly makes a difference in this sense of no routine and deadlines and projects hanging around, occasionally being plucked from the ether to be completed.

Chicken and all that it reminds us of summer and the World Cup is the answer, a way out on a quick, early-to-dark Thursday night after a day at the U; the dirty snow lining University Boulevard reminding me of endless winters in Mpls./St. Paul, back when it was really, really cold, although, DC’s coldest day since 1896 was just last week.

Rice and beans: firm beans, well-cooked rice, not soupy, good spices. A meal in and of themselves, especially since they come in a big container.

All for less than $25.

Chicken: It could have used a less strong seasoning and more of that seasoning. It was too spicy so a less strong spice was needed to make it tastier the chicken was  also a little chewy. But pretty good in the end.

Beans and rice: out of this world so deliciousprfect amount of  salt  and good balance of rice and beans (rice was not drowned in beans beans were’nt too liquidy).

Coleslaw: a bit too creamy but very crunchy unlike most restaraunts coleslaw not the bets but okay I don’t have much too say about it.

French fries: kind of hard on the ends and needed more salt  also mushy they were not very good I just did’nt like them that much.

Sauce: pretty good but too runny it did taste good though it was just kind of plain.

Mac and cheese: the cheese taste was good but it was way too mushy like mashed potatos I did not like it and I usually love mac and cheese.

In summary not so good  but not the worst the beans were the definite best.

Sardi's Pollo a la Brasa: Charcoal Broiled Chicken

We're back, chicken fans! D and I apologize for the hiatus. A late summer vacation and getting ready for another school year took time away from our rotisserie adventures. There are still plenty of places to check out, and we're getting started again with a big, efficiently run spot on University Boulevard in Takoma Park, Sardi's Pollo a la Brasa. It was a gorgeous, sunny, fall-like Sunday afternoon when we showed up and grabbed our chow, ready to take it back and eat it outside on the porch. It's just west of New Hampshire Avenue in the same shopping center as Chuck E. Cheese. Sardi's is worth the trip.

We ordered our usual array of items: chicken, fries, plantains, coleslaw, and rice with beans.

The chicken is cooked very well: juicy and only a little bit dry in the breast meat. The skin was good, burned a bit in some spots, but that didn't stop me. The chicken has a subtle charcoal flavor and a strong pepper and salt flavor, with undertones of herbs, perhaps oregano. The herb flavors could be more pronounced for a more interesting chicken. The sides were good. The fries were typically boring, but hot. The coleslaw was better than it is at most places, decent-sized pieces of cabbage and not too much mayonnaise. The rice and beans were just fine, well cooked, the beans with just the right amount of give. The server poured the black beans over the white rice, and I think the fact that they’re stored separately until serving helps keep the rice at a good texture. The plantains were the best side, sweet, creamy, and delicious. The green sauce is spicy and herby and, for a change from most spots, the white sauce has more herbs and a little sweetness.

Overall, Sardi's is a good spot, with chicken among the best of the places we’ve tried so far.

D has a few words about Sardi's, too:

The chicken was a bit overseasoned. But I still liked it.

The plantains were delicous and not too mushy.They were crisp and caramelized on the outside.

The coleslaw was way too sweet for me.

The beans and rice were the second best I’ve had so far. They were the perfect amount salty and very delicous.

The french fries were good but they were unevenly cooked [some too mushy and some too crispy].

I loved the white sauce so much. It had the perfect amount of seasoning and it

wasn’t too thick or too thin.

Altogether it was good, but not my all-time favorite.     

El pollo sabroso

For what it’s worth, this Silver Spring restaurant’s name doesn’t include the English word “chicken”; and “sabroso” (which means flavorful) isn’t like “rico,” “loco” and “señor,” all of which are words most people would recognize even if they’re not Spanish speakers. I don’t think this means that El pollo sabroso is aiming for a predominantly Spanish-speaking clientele, since it’s unusual to see non-Spanish speakers at any place we’ve tried so far. I do think that El pollo sabroso has the best chicken we’ve tried yet. Its flavor stands out for being both peppery and sweet, which suggests chili powder combined with paprika. The chicken also falls off the bone without being overcooked, and the skin, while not crisp, holds a lot of flavor. As with the other places we’ve tried so far, the flavor doesn’t always get down into the chicken itself, especially regarding the breast meat. Let’s find that elusive, full-flavored chicken!

The coleslaw is the same as it ever was, and I’m beginning to suspect that all the places we’ve tried get their slaw from the same place, as if a tanker truck pumped it into their kitchens every morning.

El pollo sabroso also stands out for not serving plantains. We ordered the fried rice instead. Like the rice at other places, it’s well cooked. Though too salty, it’s also sweet and has good chunks of chicken in it.

The green sauce is nice and spicy, and the white sauce is good, too.

Fries and beans were serviceable, or, as they say in Spanish, “se dejan comer.” 

D writes:

 

The chicken is firmer than at other places . It is also very delicous.

The french fries are basic and pretty good.

                                                                                   

The white sauce is lemony very mayonnaisy and good but too thick.

   

The coleslaw I didn’t try but same same.

The fried rice is ok. It’s too salty and the flavor isn’t great, but I like the idea.

Chicken Rico

The latest stop on our rotisserie-chicken tour was Chicken Rico, in Hyattsville on University Boulevard just west of Riggs Rd. We went there about a month ago after buying World Cup soccer player stickers at Zodiac Sports next door. My memory of that past visit was that it was better than it turned out to be on our second trip. The chicken is definitely well cooked and tender, but a little monotonous, salt and pepper the strongest flavors by far. The mild smoky charcoal flavor does help to add depth.

For the most part the sides were good. The beans are a little too saucy, but they're also well cooked with a good texture. The plantains are caramelized nicely and their texture sets them apart from other places we've visited; it's more al dente than creamy. The fries at Chicken Rico are the best so far, crispy, hot, and tasty. Also notably good is the green sauce. It's as spicy as it is at Señor Chicken, for example, but it's got an interesting tomatillo and lime taste that's definitely different from Señor Chicken's cilantro-centered sauce. The white sauce is thick, heavy on the mayo, and has a good lemon flavor.

D says:

Chicken Rico has the best french fries. They are crispy, cooked through and not soggy at all.

The cole slaw is also very good. It’s lemony and tangy. I love it. It’s better than the cole slaw from other places.

The white sauce is lemony. And thick like mayonnaise.

The beans are good but a little too mushy.

The chicken is salty. And hard to pull off the bone.

Señor Chicken

When we went to Señor Chicken, at the corner of New Hampshire Avenue and University Boulevard in Hyattsville, we ordered one whole chicken, an order of plantains, fries, beans and rice, and house salad with dressing. With our order came the typical combination of white and green sauces.

The chicken is remarkably herby, with a strong but not overpowering oregano flavor. It’s also slightly smoky. The skin is also good, but a little too soft for my liking. As for the meat, it’s well cooked, with no dry spots, even in the breast meat.

Also well balanced, flavor-wise, are the plantains, which are both sweet and tangy. Their creamy texture also stands out. When we had them they were a little burned, but the burned edges were actually delicious, with a good caramel flavor. Like the plantains, the beans and rice at Señor Chicken are also very good, well-cooked with a good level of cumin and just enough liquid for a nice texture.

The green sauce at Señor Chicken is also outstanding. It's very spicy but also flavorful, with a strong taste of cilantro.

You wouldn’t go to Señor Chicken for the fries, but they’re not bad, and have a good potato taste. The salad isn’t all that exciting either, but at least you get some fresh veggies with your meal.

D also enjoyed our Señor Chicken meal, and she writes:

The rice and beans are probabaly the best I’ve ever had. They are so good.

The french fries are potatoey and very good. You should try them.

The  chicken  is  sticky, soft, and sweet. I love it.

The white sauce is sweet, thin, and especially good.

The salad has a great assortment of vegetables. I like the cucumbers the best.

Chicken Loco

R’s comments about Chicken Loco:

A couple days ago, D and I went to Chicken Loco, on Piney Branch Road in Silver Spring. Along with other folks in our family we shared one whole chicken, coleslaw, an order of plantains, french fries, tortillas, and a cheese pupusa. The pupusa came with its own garnish, a relish made from cabbage, onion, and tomato sauce. A creamy white sauce and a spicy green sauce come with the chicken, and we also got a fresh tomato and chile salsa.

The chicken is peppery and herby and has a slight smoky flavor. Its skin is delicious, not crisp but cooked very well. The tips of the wings were crunchy without being burned. Overall the chicken was good, but the breast meat was a tiny bit dry and some dark meat was also overcooked. The slaw, as D notes as well, is too saucy, but its mayo-based dressing has a nice lemon flavor. The plantains are a highlight at Chicken Loco, sweet and a little crispy. As for the sauces, the fresh tomato and pepper salsa is espeically good and the green sauce is refreshing and spicy.

 

D’s comments about Chicken Loco:

I think the chicken is delicious, you won’t want to let go of it.

The white sauce is the best! It’s creamy and lemony.

The french fries are not like the ones you get at Mcdonalds. They’re more homemade.

The coleslaw is way too saucy. I don’t recommend it.

The pupusas are so good! Especially the cheese ones.

The green sauce is real spicy. Sooo spicy

 Chicken, Slaw, Tomato Salsa, Plantains, Fries, and the Two Sauces

 Cheese Pupusa