Pollo Asado
Serves 4
This is somewhat spicy and intensely flavorful, and makes a great filling for tacos or burritos.
Here in San Antonio, I can normally find Goya-brand achiote paste at H-E-B, but if you can’t find it at the store it can be ordered online.
Ingredients #
- 2 lbs boneless, skinless chicken thighs
- Salt
- 30 g (2 tbsp) Achiote paste
- 1 habanero (or Fresno, or Serrano)
- 2 garlic cloves
- 1/2 red onion
- Juice from 1/2 orange
- Juice from 1/2 lime
- Peanut oil for the pan
Instructions #
Place the achiote paste, habanero, garlic, red onion, orange juice, and lime juice into a blender with a pinch of salt. Blend until smooth. Set aside 1/4 of the mixture.
Lay your chicken on a sheet tray or in a bowl and sprinkle with salt so that each piece is seasoned. Pour the marinade over the chicken and mix until all pieces are completely coated. Marinate for at least 1 hour, preferably overnight.
When you’re ready to cook, oil a very hot cast iron pan or griddle. Sear the chicken until cooked through and nicely charred on all sides.
Let the chicken rest for a few minutes after cooking, and then chop it into bite-sized cubes and spoon over a bit of the reserved marinade for additional flavor and moisture.