Chicken Asado Recipe (Pollo Asado)

Introduction

Indulge in the vibrant and savory flavors of Chicken Asado, also known as Pollo Asado. This mouthwatering dish hails from the heart of Latin American cuisine and is loved for its zesty and tangy marinade, which infuses every bite of chicken with a burst of flavor. In this article, we’ll guide you through the process of creating this tantalizing dish that’s perfect for gatherings, family dinners, or any occasion where you want to savor the taste of Latin-inspired cuisine.

Ingredients You’ll Need

Before we dive into the cooking process, let’s gather all the ingredients required to make Chicken Asado.

For the Marinade:

1. 4 bone-in, skin-on chicken thighs
2. Juice of 2 oranges
3. Juice of 2 limes
4. 4 cloves of garlic, minced
5. 2 tablespoons of fresh cilantro, chopped
6. 1 teaspoon of ground cumin
7. 1 teaspoon of dried oregano
8. 1/2 teaspoon of paprika
9. Salt and black pepper to taste
10. 2 tablespoons of olive oil

For Cooking:

1. 2 tablespoons of vegetable oil
2. 1 onion, thinly sliced
3. 1 bell pepper (red, green, or yellow), thinly sliced
4. Lime wedges and fresh cilantro leaves for garnish

Making Chicken Asado

Now that we have our ingredients ready, let’s dive into the flavorful process of making Chicken Asado.

Step 1: Prepare the Marinade

In a bowl, combine the orange juice, lime juice, minced garlic, chopped cilantro, ground cumin, dried oregano, paprika, salt, black pepper, and olive oil. Mix these ingredients thoroughly to create a well-balanced marinade.

Step 2: Marinate the Chicken

Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is coated evenly. Seal the bag or cover the dish and refrigerate for at least 2 hours, allowing the flavors to infuse into the chicken.

Step 3: Heat the Vegetable Oil

In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it shimmers.

Step 4: Sear the Chicken

Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken thighs in the hot skillet, skin-side down. Sear them for about 5-7 minutes on each side, or until they develop a golden brown crust. Remove the chicken from the skillet and set it aside.

Step 5: Sauté the Onions and Bell Peppers

In the same skillet, add the thinly sliced onions and bell peppers. Sauté them for 3-4 minutes, or until they become tender and slightly caramelized.

Step 6: Return the Chicken

Return the seared chicken thighs to the skillet, nestling them among the sautéed onions and peppers.

Step 7: Simmer and Cook

Reduce the heat to medium-low and cover the skillet. Allow the chicken to simmer for about 15-20 minutes, or until it is cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C).

Step 8: Garnish and Serve

Once your Chicken Asado is cooked to perfection, garnish it with fresh cilantro leaves and lime wedges. This adds a final burst of freshness and brightness to the dish.

Conclusion

Chicken Asado, or Pollo Asado, is a culinary masterpiece that showcases the bold and harmonious flavors of Latin American cuisine. The combination of citrus juices, aromatic spices, and the tenderness of chicken thighs creates a dish that is both comforting and invigorating.

Whether you serve it with rice, tortillas, or a side of beans, Chicken Asado is sure to transport your taste buds to the streets of Latin America. Share this delightful recipe with family and friends, and watch their faces light up as they savor each flavorful bite.

FAQs

1. Can I use boneless chicken thighs for this recipe?

   Yes, you can use boneless chicken thighs if you prefer. Adjust the cooking time slightly, as boneless thighs tend to cook faster.

2. What can I substitute for orange juice?

   If you don’t have fresh oranges, you can use bottled orange juice. However, fresh-squeezed juice is recommended for the best flavor.

3. Is it necessary to marinate the chicken for 2 hours?

   Marinating for at least 2 hours allows the flavors to fully penetrate the chicken, but if you’re short on time, marinating for 30 minutes will still yield delicious results.

4. Can I use different bell pepper colors?

   Absolutely! You can use any color of bell pepper you prefer or even a combination for a visually appealing dish.

5. Is there a spicier version of Chicken Asado?

   If you like heat, you can add diced jalapeños or red pepper flakes to the marinade for a spicy kick. Adjust the amount to your preferred level of spiciness.

Source: carlsbadcravings.com

Yield: 4

Chicken Parmesan Meatballs Recipe

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Chicken Parmesan Meatballs are a delicious twist on the classic Italian dish. Combining the flavors of traditional Chicken Parmesan with the convenience of bite-sized meatballs, this recipe is perfect for any meal. Whether you’re serving them over pasta or as an appetizer, these meatballs are sure to be a hit.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 1 pound ground chicken
• 1 egg
• 1/2 cup panko breadcrumbs
• 1 cup freshly grated parmesan cheese divided
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• Pepper to taste
• 2 tablespoons olive oil for frying
• 1 (24 ounce) jar marinara sauce
• 2 cups shredded mozzarella

Instructions

• Preheat your oven to 375F and move the rack to the top third of the oven.

• To a prep bowl, add the meatball ingredients (chicken, egg, panko, half of the parmesan, Italian seasoning, garlic powder, onion powder, salt & pepper). With your hands, mix everything together well, but don't overwork the mixture. The mixture will be quite wet. Form 1" meatballs (it'll make around 20 or so). Place them on a parchment paper lined baking sheet for easy clean-up.

• Add the olive oil to an oven-safe skillet and heat it up for a few minutes over medium-high heat. Fry the meatballs in 2 batches until they're browned all over (about 5 min/batch). I use tongs to turn them quickly and easily. They will brown quite fast, so turn them often. If needed, add another splash of olive oil to the skillet for the second batch. Transfer meatballs to a plate once they're browned.

• If there's a lot of excess oil in the skillet, drain it, but leave the browned pieces (don't wipe out the pan). Take the skillet off the heat for a couple of minutes to let it cool a bit so the marinara sauce doesn't splatter everywhere when you add it in.

• Pour the marinara sauce into the skillet, and then add the meatballs back (spread them around the skillet fairly evenly). Sprinkle the remaining parmesan cheese and the mozzarella over top.

• Transfer the skillet to the oven and bake for 15 minutes to finish cooking the meatballs, and then broil if desired to brown the cheese (watch it carefully so it doesn't burn).