Salsa Pollo Asado Tono Recipes
POLLO ASADO RECIPE (MEXICAN ROAST CHICKEN)
This pollo asado recipe is the ultimate roast chicken with bone-in chicken marinated in citrus and spices then roasted for big flavor. So tender and juicy.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 14
Steps:
- Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
- Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
- Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
- Garnish and serve!
Nutrition Facts : Calories 449 kcal, Carbohydrate 3 g, Protein 24 g, Fat 38 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 96 mg, Sodium 218 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
POLLO ASADO CON LLAJUA (CUMIN-GRILLED CHICKEN WITH SPICY SALSA)
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
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
POLLO ASADO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h
Yield 16 servings
Number Of Ingredients 11
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.
POLLO EN SALSA
Prepared Mexican-style cooking sauce and boneless, skinless chicken breasts come together in a spicy, creamy dish that will please even the pickiest eaters!
Provided by Keri
Time 6h40m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a slow cooker. Combine diced tomatoes with juice, chipotle salsa, and condensed soup in a bowl; pour over chicken. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, about 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
- Turn slow cooker off. Stir in sour cream and season with salt.
- Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.
Nutrition Facts : Calories 682 calories, Carbohydrate 66 g, Cholesterol 98.4 mg, Fat 30.3 g, Fiber 6.2 g, Protein 34.7 g, SaturatedFat 13.5 g, Sodium 1077.9 mg, Sugar 7.6 g
POLLO ASADO
This is my family's recipe for grilled chicken, mexican-style. It is very similar to what you would get at El Pollo Loco fast food restaurants - although we were eating this way before they ever existed! Achiote powder should be available in most grocery stores' mexican spice section, but is easily found at mexican grocers or online. It imparts a subtle flavor that is definitely hispanic, and it also gives the chicken it's wonderful golden color. Prep time does not include marinating time. To cut calories, use skinless chicken, but it doesn't taste as good!
Provided by Jostlori
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken breasts into two halves.
- Heat oil in small saucepan over medium high heat until very hot.
- While oil heats, mash cumin, salt, oregano, garlic and achiote powder into a paste with a mortar and pestle. Place the paste in a heat-proof bowl.
- Whisk hot oil into the garlic paste. Allow to cool slightly then add lime and orange juice, stirring well to combine.
- Pour marinade into a large ziploc bag, add chicken breast halves. Shake or knead to spread marinade throughout chicken.
- Refrigerate at least four hours to overnight.
- Grill over medium heat, turning, until chicken reaches internal temperature of 180 degrees.
- Place chicken on cutting board and let rest several minutes.
- Serve individually, or cut into bite sized pieces for making tacos or burritos.
Nutrition Facts : Calories 507.1, Fat 36, SaturatedFat 7.6, Cholesterol 123.7, Sodium 705, Carbohydrate 3.8, Fiber 0.2, Sugar 1.4, Protein 40.7
SALSA POLLO ASADO TONO
Steps:
- Mezclar los ingrediented Dejar remojando el pollo por lo menos una hora antes
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