Pollo Asado
Pollo Asado, or grilled chicken, is a flavorful and succulent Mexican dish known for its vibrant taste. Marinated in a zesty blend of citrus juices, garlic, herbs, and spices, the chicken is grilled to perfection, resulting in tender and juicy meat with a slightly crispy exterior. The marinade infuses the chicken with a delightful combination of tangy, savory, and smoky flavors, making Pollo Asado a delicious and versatile dish that can be enjoyed on its own or used in tacos, burritos, salads, or other Mexican-inspired meals.
Recipe - Iowa #704
Pollo Asado
Prep Time15 Minutes
Servings4
Cook Time45 Minutes
Ingredients
5 cloves garlic, peeled
1 small yellow onion, peeled and quartered
3 dried guajillo chiles
3 dried pasilla chiles
2 tsp coriander seeds
1 tsp cumin seeds
1/2 cup orange juice
1/2 cup lime juice
1 Tbs salt
1 tsp achiote powder (see note)
1 tsp Mexican oregano
1 tsp paprika
4 Brookshire’s Bone-In, Skin-On Chicken Thighs
6 Brookshire’s Bone-In, Skin-On Chicken Drumsticks
2 Tbs vegetable oil
1/4 cup fresh cilantro leaves, for serving
2 limes, cut into wedges (for serving)
cilantro rice, for serving
Directions
- Heat a skillet over high heat with no oil. Add garlic and onions. Char them on all sides. Transfer to a blender. Lower heat to medium. Cut the tops off all of the chiles, and discard the seeds. Cut the chiles open, so they lay flat. Place in the skillet, and press with tongs. Cook the chiles for about 30 seconds on each side until they are blistered but not burnt. Add to blender. Turn off the heat for the skillet. Add coriander seeds and cumin seeds to skillet. Let the seeds toast until golden, stirring often for 30 seconds to one minute. Transfer to blender. Add orange juice, lime juice, salt, achiote powder, oregano and paprika. Blend until smooth.
- Place the chicken in a large resealable bag or 9 x 13 pan. Pour the sauce over the chicken. Let marinate for at least 4 hours or overnight. Turn the chicken once, so the marinade has a chance to soak into both sides.
- Preheat oven to 375° F. Add vegetable oil to the bottom of a roasting pan. Add the chicken, and discard excess marinade. Cook for 25 minutes. Increase heat to 425° F, and cook for 20 more minutes. When chicken is ready, transfer to a platter. Garnish with cilantro and lime wedges. Serve the chicken with cilantro rice.
Note: Achiote is also known as annatto. Most of the ingredients for this recipe can be found near the produce department where the Hispanic seasonings and peppers are located.
Nutritional Information
Per Serving: Calories: 540, Fat: 33 g (8 g Saturated Fat), Cholesterol: 195 mg, Sodium: 1,990 mg, Carbohydrates: 23 g, Fiber: 3 g, Protein: 39 g
Prep Time
Cook Time
Servings
Shop Ingredients
Makes 4 servings
Fresh Garlic Bulb - 1 Each
$0.79
Fresh Onion, Sweet - 0.6 Pound
$0.95 avg/ea$1.59/lb
Not Available
Not Available
Not Available
Brookshire's Ground Cumin - 1.7 Ounce
$2.79 was $3.59$1.64/oz
Simply Orange Pulp Free Orange Juice - 11.5 Fluid ounce
$2.19$0.19/fl oz
Brookshire's Lime Juice 100% Juice - 15 Ounce
$1.99$0.13/oz
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Not Available
Not Available
Not Available
Brookshire's Chicken Thighs - 2.03 Pound
$4.45 avg/ea$2.19/lb
Brookshire's Chicken Drumsticks - 1.95 Pound
$4.86 avg/ea$2.49/lb
Crisco Oil, Pure Vegetable - 16 Fluid ounce
$4.19$0.26/fl oz
Fresh Cilantro - 1 Each
$0.59
Fresh Lime - 1 Each
$0.79
Not Available
Nutritional Information
Per Serving: Calories: 540, Fat: 33 g (8 g Saturated Fat), Cholesterol: 195 mg, Sodium: 1,990 mg, Carbohydrates: 23 g, Fiber: 3 g, Protein: 39 g
Directions
- Heat a skillet over high heat with no oil. Add garlic and onions. Char them on all sides. Transfer to a blender. Lower heat to medium. Cut the tops off all of the chiles, and discard the seeds. Cut the chiles open, so they lay flat. Place in the skillet, and press with tongs. Cook the chiles for about 30 seconds on each side until they are blistered but not burnt. Add to blender. Turn off the heat for the skillet. Add coriander seeds and cumin seeds to skillet. Let the seeds toast until golden, stirring often for 30 seconds to one minute. Transfer to blender. Add orange juice, lime juice, salt, achiote powder, oregano and paprika. Blend until smooth.
- Place the chicken in a large resealable bag or 9 x 13 pan. Pour the sauce over the chicken. Let marinate for at least 4 hours or overnight. Turn the chicken once, so the marinade has a chance to soak into both sides.
- Preheat oven to 375° F. Add vegetable oil to the bottom of a roasting pan. Add the chicken, and discard excess marinade. Cook for 25 minutes. Increase heat to 425° F, and cook for 20 more minutes. When chicken is ready, transfer to a platter. Garnish with cilantro and lime wedges. Serve the chicken with cilantro rice.
Note: Achiote is also known as annatto. Most of the ingredients for this recipe can be found near the produce department where the Hispanic seasonings and peppers are located.