Jul 14 2026
Restaurants›Bocado Tapas Wine Bar›Pollo Asado Lento Recipe

Pollo Asado Lento Recipe

Inspired by Bocado Tapas Wine Bar
Time3h 30m
Serves4

slow-roasted chicken thigh, creamy cheddar polenta, Calabrian chili-cherry tomato salsa, pimenton crema, herb oil

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Ingredients

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For the Pollo Asado Lento

For the Creamy Cheddar Polenta

For the Calabrian Chili-Cherry Tomato Salsa

For the Pimenton Crema

For the Herb Oil

Method

For the Pollo Asado Lento

  1. 1

    Prepare the Marinade

    In a bowl, mix the olive oil, minced garlic, chopped oregano, cumin, salt, black pepper, and lemon juice to create a marinade.

  2. 2

    Marinate the Chicken

    Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

  3. 3

    Slow Roast the Chicken

    Preheat your oven to 325°F (165°C). Place the marinated chicken thighs on a baking sheet and roast for 1.5 to 2 hours, or until the chicken is tender and the skin is crispy.

For the Creamy Cheddar Polenta

  1. 4

    Boil Water

    In a pot, bring 4 cups of water to a boil.

  2. 5

    Cook the Polenta

    Gradually whisk in the polenta, stirring continuously to prevent lumps. Reduce heat to low and cook for about 30 minutes, stirring often.

  3. 6

    Add Cream and Cheese

    Once the polenta is thick and creamy, stir in the heavy cream, cheddar cheese, salt, and black pepper. Mix until the cheese is melted and the polenta is smooth.

For the Calabrian Chili-Cherry Tomato Salsa

  1. 7

    Prepare the Salsa

    In a bowl, combine halved cherry tomatoes, Calabrian chili paste, olive oil, minced garlic, and chopped basil. Mix well.

  2. 8

    Season

    Add salt to taste, and adjust the seasoning if necessary. Set aside to let the flavors meld.

For the Pimenton Crema

  1. 9

    Mix the Crema

    In a small bowl, whisk together sour cream, smoked paprika, lemon juice, and salt until well combined.

  2. 10

    Chill

    Cover and refrigerate the crema until ready to serve.

For the Herb Oil

  1. 11

    Combine Ingredients

    In a small bowl, mix together chopped parsley, chopped cilantro, and olive oil. Season with salt to taste.

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