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Pollo Asado is a succulent and juicy roasted chicken marinated with a sour orange mix and a bunch of spices!
My grandmother makes pollo asado all the time. She always invites me over when she does because she knows it’s my favorite. I love pollo asado especially with some black beans. Although, grandma makes it a bit different. She uses adobo and sazon completo instead of individual spices. Also, she uses a store bought sour orange marinade that she swears by.
I wanted to make it using fresh oranges because some of you might not be able to find a sour orange marinade in their local supermarket. Plus fresh is always good.
I made this in the oven but of course, you may grill this on the barbecue. Make this and serve it with some rice and beans or just the chicken and a salad would be amazing.
More delicious recipes you’ll love:
Pollo Asado
Ingredients
- 1 whole chicken
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp oregano
- 1/2 tsp chili powder
- salt and pepper to taste
Naranja Agria (Sour Orange Mixture)
- 2 oranges
- 1 lemon
- 2 limes
- 2 garlic cloves
Salsa Criolla
- 1 small onion
- 1 green bell pepper
- 1 red bell pepper
- 2 cups tomato sauce
- 2 cups water
- 1/2 cup dry white wine
- 1 tsp granulated garlic
- 1 tsp oregano
- 1/2 tsp cumin
- 2 bay leaves
- salt and pepper to taste
Instructions
- Season the chicken with salt, pepper, granulated garlic, granulated onion, oregano, and chili powder.
- In a small bowl, combine the juice of the oranges, lemon, and limes, and stir in the minced garlic.
- Pour the orange mixture all over the chicken, cover, and place in the fridge for a minimum of 2 hours.
- After marinating, let the chicken come up to room temperature.
- Preheat oven to 350 degrees F.
- While the chicken comes to room temperature, heat a large skillet over medium-high heat with olive oil.
- Add the onions, green, and red bell peppers and cook for 3-4 minutes.
- Add the tomato sauce, water, granulated garlic, cumin, oregano, salt, pepper, bay leaves, and dry white wine.
- Let the sauce come to a rapid boil, then reduce the heat to low and cook for 30 minutes.
- Place the chicken in a baking dish, pour the sauce over the chicken, cover, and place it in the oven for 45 minutes.
- Uncover the chicken and place it back in the oven for an additional 45 minutes or until the chicken is fully cooked through and the juices run clear.
- Spoon out the grease from the sauce and pass the sauce through a sieve.
- Serve the chicken on a platter and spoon over the sauce.
- Garnish with cilantro if desired and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
