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.