Monday, October 16, 2017

Mojo Chicken - Pollo Asado

A flavorful grilled chicken, marinated in a bold and zesty blend of oil, citrus, garlic and fiery seasonings. Traditionally served with white rice, shown here with a mild, Spanish rice and skillet fried green beans.
A flavorful grilled chicken, marinated in a bold and zesty blend of oil, citrus, garlic and fiery seasonings. Traditionally served with white rice, shown here with a mild, Spanish rice and skillet fried green beans.

Mojo Chicken - Pollo Asado


Literally translated, polo asado means barbecued or grilled (and sometimes even roasted) chicken, though it appears that it most often refers to chicken that is soaked in a mojo-style marinade and cooked on a grill. It's another one of those roadside/food truck favorites, in the same camp with the vinegar chicken I shared recently.

In this case I'm using a homemade mojo marinade in place of a commonly used commercial sour orange product {affil link} which not only is next to impossible to find here on the Mississippi coast, but also tends to contain additional sugars and preservatives you may not want.

I've made the marinade with fresh citrus zest and juices and some bold seasonings, including, achiote (annato), a brightly hued ingredient typically used in both Latin and Asian recipes. Made from ground annatto seeds, it's bright reddish-orange in color, nutty and sweet in flavor, with a bit of peppery aroma and adds a fabulous color to foods. For ease of prep I just used a Goya product {affil link} containing it, one you can find all over, however, it can also be omitted if you can't.


Chicken thighs and legs seem to be on sale here a lot, so that's what I have on hand in the freezer most often, and what I wrote the recipe for. You can, of course, use any kind of chicken pieces you prefer, including a whole, cut up or spatchcocked chicken, keeping in mind that they all cook differently timewise. Just use your handy dandy Polder thermometer {affil link} to make sure internal temperature reaches 165 degrees F on the thigh meat.


Super easy to make. Zest the citrus - I use a microplane zester {affil link} - and juice them - I love my citrus press {affil link} too, and whip up the marinade, throw in some chicken, let it soak for at least 4 hours or up to overnight, grill or bake for yummy, deliciousness!


Pollo Asado is often served with plain white rice, but I decided to go with some Spanish rice instead. It's a flavorful, but milder version of the popular Mexican rice, making it a perfect match for this chicken. On the side are some skillet-fried green beans with onions.


You may also serve the chicken with warmed flour or corn tortillas, green or red salsa or pico de gallo, and offer hot sauce at the table. Refried beans, especially homemade, are another fabulous side dish for this chicken. Here's how to make it.

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Yum


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Posted by on October 16, 2017
Posted by on January 1, 2017

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