Pizza Con Pollo Asado Recipes

POLLO ASADO WITH BLACK BEANS AND RICE

Steps:

• Preheat the oven to 400 ̊ F. In a large bowl, whisk 3 tablespoons garlic, 2 teaspoons each cumin and oregano, the orange zest, 2 tablespoons each orange juice and vinegar and 3 tablespoons olive oil. Add the chicken and toss to coat.
• Remove the chicken (with as much seasoning as possible) and season with salt and pepper; transfer skin-side up to a rack set on a baking sheet. Roast until browned and crisp and a thermometer inserted into the center registers 165 ̊ F, 30 to 35 minutes.
• Meanwhile, make the rice: Heat the remaining 2 tablespoons olive oil in a saucepan over medium heat. Add the onion, the remaining 1 tablespoon garlic, 1 teaspoon each cumin, oregano and salt and 1/4 teaspoon pepper. Cook, stirring, until the onion is translucent, 2 to 3 minutes. Add the rice, beans and 1 1/2 cups water. Bring to a boil, then stir, reduce the heat and simmer until the rice begins to absorb the liquid, 8 to 10 minutes. Mix the rice and beans together; flatten the surface. Reduce the heat to low, cover with a tight-fitting lid and cook until the liquid is absorbed and the rice is tender, 25 minutes.
• Uncover the rice, add the remaining 1 tablespoon vinegar and fluff with a fork. Serve the chicken with the rice.

POLLO ALLA PIZZAIOLA (CHICKEN BREAST IN PIZZA SAUCE)

Steps:

• Heat the olive oil in a heavy-based frying pan.
• Add the chicken and garlic and fry, stirring often, until the chicken is golden, around 10 minutes.
• Tip in the canned tomatoes, season with oregano, salt and freshly ground pepper and cook for 5 minutes.
• Place 3 slices of toasted ciabatta on each serving plate. Top each serving with a chicken breast fillet.
• Cover each chicken breast with a few slices of mozzarella, then spoon over the tomato sauce. Serve straight away.

POLLO ASADO

Steps:

• In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together.
• Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process.
• Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.
• Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.
• Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.