Pollo Asado, or roasted chicken, is a cornerstone of Mexican cuisine, a dish as comforting as it is flavorful. More than just a simple roasted bird, authentic Pollo Asado boasts a vibrant, complex taste profile built on a marinade that's both simple and deeply satisfying. This recipe captures the essence of that authentic Mexican flavor, transporting you to the bustling markets and warm kitchens of Mexico with every juicy bite. Forget bland, dry roasted chicken; this recipe promises tender, succulent meat with a perfectly crisp skin, achieved through a careful balance of marinade ingredients and roasting technique.
The rich, smoky aroma of the roasting chicken will fill your kitchen with the promise of a delicious meal. This recipe offers a step-by-step guide to achieving perfectly cooked, incredibly flavorful Pollo Asado, taking you from marinating to serving in a straightforward and easy-to-follow manner. Prepare to embark on a culinary journey that will leave you craving this mouthwatering dish again and again.
Tools Needed
- Blender
- Baking sheet
- Pan
- Splatter screen
Ingredients
- Sour orange juice: 1/2 cup
- Cooking oil (grapeseed): 1/4 cup
- Salt: 2 1/2 teaspoons
- Garlic: 1 large clove (or 2 cloves)
- Mexican oregano: 2 teaspoons
- Cumin seeds: 1 teaspoon
- Black peppercorns: 30
- Ground achiote (annatto): 2 ounces
- Onion powder: 1 1/2 - 2 teaspoons
- Boneless, skinless chicken thighs: 2 1/2 pounds
- Jalapenos: 2
- Large onion: 1
Step-by-Step Instructions
Step 1. Prepare the Marinade and Marinate the Chicken
- In a blender, combine sour orange juice, cooking oil, salt, garlic, oregano, cumin seeds, peppercorns, ground achiote, and onion powder. Blend until smooth.
- Add the marinade to the chicken thighs. Ensure the chicken is fully coated. Marinate for at least 2 hours (overnight for bone-in chicken).
Step 2. Cook the Chicken
- Heat oil in a pan over medium-high heat. Place chicken in the pan and cook for about 5 minutes per side, or until cooked through. Use a splatter screen if needed.
Step 3. Prepare the Toppings
- Roughly chop the jalapenos and onion. Saute and blister them in a pan until charred.
Step 4. Rest and Serve
- Transfer the cooked chicken to a baking sheet, cover with another baking sheet, and let it rest to keep warm.
- Slice the chicken and serve with the blistered jalapenos and onions.
Read more: Grilled Mexican Octopus Recipe: A Sakora Gastronomy Delight
Tips
- If you don't have sour oranges, use a combination of regular orange juice, lime juice, or pineapple juice with vinegar.
- Allow the marinated chicken to sit at room temperature for about 15 minutes before cooking to help with cook time.
- Cooking time will vary depending on the thickness of the chicken pieces and heat level.
Nutrition
- N/A
FAQs
1. Can I use bone-in or boneless chicken for this recipe?
Both work! Bone-in chicken will be more flavorful and juicy, but boneless cooks faster. Adjust cooking time accordingly.
2. What can I substitute for the chipotle peppers in adobo sauce?
For a milder flavor, use smoked paprika or a small amount of chili powder. For a similar smoky heat, try ancho chili powder.
This authentic Pollo Asado recipe delivers a vibrant taste of Mexico, bringing the flavors of bustling markets to your kitchen table. The tender, juicy chicken and its rich, smoky marinade will quickly become a family favorite. Enjoy the delicious results of your culinary journey!