Best 6 Pollo Asado Recipes

**Pollo Asado: A Culinary Journey into the Realm of Roasted Chicken Delights**

In the culinary realm, few dishes evoke such universal appeal as the succulent and savory flavors of Pollo Asado. This delectable roasted chicken dish, deeply rooted in the traditions of Latin American cuisine, has captured the hearts and taste buds of food enthusiasts worldwide. From the sizzling street stalls of Mexico to the vibrant markets of Peru, the aroma of Pollo Asado wafts through the air, beckoning food lovers to indulge in its irresistible charm. This article presents a curated collection of Pollo Asado recipes, each offering a unique interpretation of this beloved dish.

**Our culinary expedition begins with the Classic Pollo Asado Recipe, a cornerstone of Mexican cuisine.** Marinated in a vibrant blend of spices, herbs, and citrus, the chicken is meticulously roasted until the skin achieves a golden-brown crispness while the meat remains tender and juicy. The Pollo Asado a la Parrilla recipe takes us to the heart of Argentinian grilling culture, where the chicken is flame-kissed over charcoal, imparting a smoky and charred flavor that tantalizes the senses.

**For those who prefer a Peruvian twist, the Ají de Gallina con Pollo Asado recipe offers a harmonious fusion of flavors.** Juicy chicken pieces are enveloped in a creamy, delicately spiced sauce infused with the unique flavors of ají amarillo peppers, creating a dish that is both comforting and captivating. The Pollo Asado con Papas recipe, a staple in many Latin American households, showcases the perfect marriage of tender chicken and roasted potatoes, seasoned with a medley of herbs and spices that transform this simple dish into a hearty and satisfying meal.

**Venturing into the realm of Tex-Mex cuisine, the Pollo Asado Tacos recipe presents a vibrant and flavorful symphony of textures and tastes.** Tender chicken, marinated in a zesty blend of Mexican spices, is grilled to perfection and served nestled in warm tortillas, accompanied by an array of toppings that invite customization to suit every palate. The Pollo Asado Burrito recipe takes this Tex-Mex delight to new heights, enveloping the succulent chicken in a warm tortilla filled with a medley of beans, rice, and vegetables, creating a portable and utterly satisfying culinary experience.

**Our culinary journey concludes with the Pollo Asado con Arroz recipe, a harmonious blend of Latin American and Spanish influences.** Chicken pieces, lovingly marinated in a medley of spices, are roasted to perfection and served atop a bed of fluffy rice, infused with the vibrant flavors of saffron and other aromatic spices. This elegant and flavorful dish is a testament to the rich culinary heritage that Pollo Asado embodies.

**Embark on this culinary adventure and let the diverse flavors and aromas of Pollo Asado transport you to the heart of Latin American cuisine. Whether you prefer the classic simplicity of the Classic Pollo Asado recipe or the vibrant fusion of flavors in the Ají de Gallina con Pollo Asado, each recipe promises a unique and unforgettable dining experience.**

Let's cook with our recipes!

POLLO ASADO

Pollo Asado image

Super easy and super good.

Provided by Jenny Egelhoff

Categories World Cuisine Recipes Latin American Mexican

Time 2h20m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup chopped onion
¼ cup olive oil
¼ cup lime juice
2 teaspoons white vinegar
2 teaspoons ground cumin
2 cloves garlic, smashed
2 small dried red peppers
1 teaspoon sea salt
½ teaspoon ground black pepper
4 boneless, skinless chicken breasts

Steps:

Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.6 calories, Carbohydrate 11.8 g, Cholesterol 67.2 mg, Fat 17.7 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 2.7 g, Sodium 548.6 mg, Sugar 1.1 g

MOJO ROAST CHICKEN (POLLO ASADO)

Mojo Roast Chicken (Pollo Asado) image

Mojo-marinated roast chicken, just like grandma used to make! Serve with white rice, which is the traditional way. It's also great with mashed potatoes or in sandwiches with Cuban bread or fresh rolls. You can use half the mojo recipe for a smaller bird, drumsticks, or thighs.

Provided by karmicflower

Categories World Cuisine Recipes Latin American Caribbean

Time 5h10m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup extra-virgin olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons kosher salt
½ teaspoon dried oregano
2 tablespoons minced garlic
3 tablespoons lime juice
3 tablespoons orange juice
1 (6 pound) whole chicken, cut into pieces

Steps:

Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.
Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.
Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Nutrition Facts : Calories 562 calories, Carbohydrate 2 g, Cholesterol 145.5 mg, Fat 39.8 g, Fiber 0.2 g, Protein 46.2 g, SaturatedFat 9.1 g, Sodium 501 mg, Sugar 0.6 g

MEXICAN POLLO ASADO

Mexican Pollo Asado image

Make and share this Mexican Pollo Asado recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories Chicken Breast

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 chicken breasts
1/2 teaspoon black pepper
1/4 cup lime juice or 1/4 cup any citrus juice
2 teaspoons ground cumin
2 teaspoons white vinegar
1/4 cup olive oil
1/2 cup onion
1 teaspoon sea salt
2 garlic cloves
2 small dried red peppers

Steps:

Smash garlic cloves.
Place all ingredients except chicken in blender.
Pour over chicken breasts.
Marinate 2 to 24 hours.
Grill chicken breasts.
Serve as desired.

CUBAN ROASTED CHICKEN (POLLO ASADO CUBANO)

Cuban Roasted Chicken (Pollo Asado Cubano) image

Make and share this Cuban Roasted Chicken (Pollo Asado Cubano) recipe from Food.com.

Provided by diner524

Categories Whole Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs whole chickens
2 teaspoons dry oregano leaves
1/2 teaspoon black pepper (to taste)
3 teaspoons butter
6 garlic cloves
1/2 teaspoon cumin
1 lemon, juice of

Steps:

Rinse chicken, pat dry. Place chicken breast up in foil-lined shallow roasting pan. In mortar, place garlic, salt, oregano and black pepper, mash them well together. Mix garlic mixture with butter and lemon juice. With your fingers, carefully separate skin from breast, massage 1/2 of mixture gently between breast and skin, then spread the remaining mixture evenly over the whole chicken. Tuck wings under and tie legs together. The chicken will taste better if marinated overnight.
Place pan in center of rack and cook for 55 minutes at 350° F, basting occasionally. Cook uncovered at 400° F for 5-7 minutes.

POLLO ASADO

POLLO ASADO image

Categories Sandwich Chicken Quick & Easy Backyard BBQ Dinner Healthy

Number Of Ingredients 12

Ingredients

POLLO ASADO AL CARBON
Marinade:
1-1/2 Tbsps. ground ancho chile powder (optional)
1 tsp. dried oregano (orégano)
1 tsp. ground cumin (comino)
1/4 tsp. ground cloves (clavos)
1/4 tsp. ground cinnamon (canela)
4 garlic cloves, peeled & minced or put through a garlic press (use more or less, to taste)
3 Tbsps. apple cider vinegar
1/4 cup orange juice
1/4 cup lime juice
1 tsp. salt

Steps:

In a small bowl, mix all ingredients together. Set aside, and start the charcoal. Follow instructions given above for preparing the grill. 1 large roasting or frying chicken, about 3 pounds (1.36 kilos). Remove neck, feet and giblets (if present) from the cavity, rinse chicken well in cold water and pat dry. This is the fun part. You can cut the chicken in half and roast the halves, but it looks fancier and stays juicier if you follow these steps. 1. Flip the chicken onto its breast. 2. Using kitchen shears or sharp knife, cut through the back as close to the backbone as possible (you want to keep as much skin intact as possible) The two halves will still be connected in the front of the chicken. 3. Flip chicken back over, breast up, and give it a mighty wallop on the breastbone to break it free so the two halves will lie flat. 4. Tuck wing tips securely behind the back. Tie drumsticks together close to the body, or at least make sure they are turned inward. 5. Smear the chicken all over, on both sides, with marinade and let rest until the grill is heated. 6. Place the chicken in the center of the grill, where the coals have been removed per instructions above, and roast without turning for about 45 minutes, or until juices run clear when thickest part of thigh is pierced with a fork. You will want to add more charcoal every 20- 30 minutes to keep the temperature in the grill at about 325 degrees, and baste the chicken with marinade every ten minutes. Just before the chicken is done, flip it over onto its breast for additional browning if desired. 7. Remove to a platter, cover loosely with foil, and let rest for 10 to 15 minutes

POLLO ASADO CON LLAJUA (CUMIN-GRILLED CHICKEN WITH SPICY SALSA)

Pollo Asado Con Llajua (Cumin-Grilled Chicken With Spicy Salsa) image

Adapted from Planet Barbecue. Llajua is an extremely hot Bolivian salsa. It is normally made with locoto (rocoto) peppers, but if you can't find them, feel free to use Scotch bonnets or jalapenos, depending on your heat tolerance. Bolivians claim that the peppers need to be cut exactly as described in the recipe, or the flavor will be different. Leave the seeds in if you want it even hotter. Prep time includes marinating time. The salsa may be made up to 2 hours in advance. Note: this recipe is best made with bone-in chicken breasts. If you use boneless, reduce cooking time accordingly.

Provided by Chocolatl

Categories Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 -2 hot pepper (locoto or rocoto preferred, Scotch bonnets or jalapenos acceptable)
2 tomatoes, cored and coarsely chopped (peeling is optional)
1 garlic clove, coarsely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
coarse salt
pepper
3 tablespoons coarsely chopped fresh cilantro (or parsley)
4 chicken breast halves (8-10 ounces each)
1 1/2 teaspoons coarse salt
1 teaspoon black pepper
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil

Steps:

Remove stems from peppers.
Slice peppers in half lengthwise and remove seeds (or leave them in for very hot salsa).
Slice half peppers crosswise into 1/2 inch pieces.
Place in a food processor.
Add tomatoes and garlic and puree to a coarse paste.
Work in the olive oil and vinegar.
Season lightly with salt and pepper.
Add cilantro, pulsing to mix. There will be about 1 1/2 cups.
Rinse chicken and pat dry.
Generously season on both sides with salt, pepper and cumin.
Drizzle oil over both sides of chicken.
Rub oil and spices in with your fingertips.
Cover and refrigerate 30-60 minutes.
Preheat grill to high.
Brush and oil grill grate.
Grill chicken until cooked through and golden brown, 4-6 minutes per side.
Transfer chicken to a platter and spoon llajua over it.

Nutrition Facts : Calories 295.6, Fat 23.9, SaturatedFat 4.3, Cholesterol 46.4, Sodium 924, Carbohydrate 4.3, Fiber 1.1, Sugar 2.2, Protein 16.1

Tips:

To get the best flavor, use a whole chicken that has been brined for at least 4 hours.
Be sure to pat the chicken dry before roasting it to help the skin crisp up.
Roast the chicken at a high temperature for the first 30 minutes to help the skin brown.
Reduce the temperature to 350 degrees Fahrenheit for the remaining cooking time to ensure that the chicken cooks through without drying out.
Baste the chicken with the marinade or a mixture of olive oil and herbs every 30 minutes to keep it moist.
Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
Serve the chicken with your favorite sides, such as rice, beans, or roasted vegetables.

Conclusion:

Pollo Asado is a flavorful and versatile dish that can be enjoyed by people of all ages. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, Pollo Asado is sure to please. With its simple ingredients and delicious flavor, Pollo Asado is a dish that you will want to make again and again.