Pollo asado
Pollo asado, from above
Non vegSinaloa

Pollo asado

Citrus and achiote chicken, butterflied and charred over the coals. Northern Mexico's Sunday lunch.

60 minTime
62 gProtein each
mediumSpice
Sunday chicken2 chapters · 1 min read

Make it your way

Grandma's waySinaloa style citrus achiote grilled chicken.
The original
674kcalsame
62 gproteinsame
5 gfibresame
60minutessame

Pollo asado.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)1 whole chicken, butterflied (about 1.5 kg)
Achiote paste3 tbsp
Orange juice½ cup
Lemon juicejuice of 2 limes
Garlic5 cloves
Dried oregano1 tsp, Mexican if possible
Cumin powder (ground cumin)½ tsp
Vinegar1 tbsp
Cooking oil (vegetable oil)1½ tbsp
Corn tortilla12 warm tortillas
Oniongrilled, to serve
Saltto taste

Method

5 steps
  1. 1Blend achiote, juices, garlic, oregano, cumin, vinegar, oil and salt.
  2. 2Rub into the butterflied chicken and marinate overnight.
  3. 3Grill skin side up over medium coals, covered, then flip to char the skin.
  4. 4Rest 10 minutes, then chop into pieces.
  5. 5Serve with warm tortillas, grilled onion and salsa.
Serve it like this

Chop and pile on a board with warm tortillas, grilled onions, lime wedges and a bowl of salsa roja.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Pollo asado: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tortillas de maíz30 min
Bread or rice Jeera rice30 min
On the side Frijoles charros70 min
On the side Salsa roja asada20 min
To drink Virgin margarita5 min
Something sweet Jericalla60 min
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