POLLO ASADO
Pollo Asado is easy, marinated, grilled or roasted chicken chock full of zippy, smoky, earthy, spicy Latin flavors! It's stand alone scrumptious or add it to tacos, burritos, or bowls! It's big on flavor and low on effort so it's perfect for all your summer cookouts or an easy weeknight meal - the marinade literally does all the work! The Pollo Asado is marinated in an intensely flavorful mixture of citrus, spices and achiote powder, which imparts its signature red-orange color and big flavor. You can grill the chicken or roast the chicken and use the marinade on any cut of chicken you like! Serve the Pollo Asada with warm tortillas, beans and/or your favorite side dishes such as cilantro lime rice, corn salad and pina colada fruit salad for the ultimate feast.
Provided by Jen
Number Of Ingredients 10
Steps:
- Whisk all of the Marinade ingredients together in a large bowl or freezer size plastic bag. Add chicken and turn to coat. Marinate in the refrigerator 4 to 24 hours. Let chicken sit at room temperature for 20-30 minutes before cooking. (If using chicken breasts, only marinate up to 12 hours or else it can become mushy.)
- Note: These instructions are for bone-in chicken thighs - see below for different cuts of chicken. Preheat the grill to medium-high heat, 425-450°F, clean and grease grates with vegetable oil. Grill chicken skin side down first (if leaving on). Grill for 5-7 minutes per side, or until chicken is cooked through and an internal temperature reaches 175 degrees F on an instant read thermometer. Transfer chicken to a cutting board and let rest 5 minutes before slicing.
- Line a baking sheet with foil and spray with cooking spray. Add chicken to baking sheet in a single layer so they aren't touching. Bake at 400 degrees F for 25-35 minutes (depending on thickness), until the internal temperature reaches 175 degrees F.
- Serve pollo asado with warm tortillas, Mexican street corn (elotes) pina colada fruit salad and Mexican rice or cilantro lime rice. We also love it with avocado corn salsa, corn salsa, mango salsa, or pineapple salsa.
BLACK BEANS AND RICE
Provided by Ingrid Hoffmann
Categories side-dish
Time 1h5m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
- Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.
MOJO ROAST CHICKEN (POLLO ASADO)
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
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
POLLO ASADO
Super easy and super good.
Provided by Jenny Egelhoff
Categories World Cuisine Recipes Latin American Mexican
Time 2h20m
Yield 4
Number Of Ingredients 10
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
BEANS AND RICE
Steps:
- In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, cayenne, cumin, chili powder and cook for 1 minute. Stir in tomatoes, beans, and water and stir well. Simmer mixture for 15-20 minutes or until it has thickened. Stir in the chopped parsley or cilantro. Serve hot over rice with various toppings.
BLACK RICE
Black rice is an ancient grain known for its nutty, earthy taste, distinctive color and high levels of antioxidants. There are many different varietals from places such as China, the Philippines, Indonesia, India, Thailand and the United States. Some cultures prepare black rice as congee (rice pudding) or as a side dish topped with cooked chicken, eggs or pickled vegetables. Steamed black rice is also delicious served plain or used as a base for rice salads topped with nuts, herbs and roasted vegetables. It is perfect as a substitute for sushi rice too because of its slightly chewy, sticky and tender texture.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 3 cups
Number Of Ingredients 2
Steps:
- Stir together the rice, 1 3/4 cups of water and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat and simmer until all the water is absorbed and the rice is tender, about 30 minutes. Turn off the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and serve.
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