Pollo Asado Recipe
Oven roasted free range chicken, black rice, avocado, sautéed spinach, soft-boiled egg, fresh herbs
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Ingredients
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For the Pollo Asado
For the Black Rice
For the Sautéed Spinach
For the Soft-Boiled Eggs
For Garnish
Method
For the Pollo Asado
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Marinade
In a bowl, mix together olive oil, minced garlic, lemon juice, smoked paprika, cumin, salt, and black pepper.
- 3
Marinate the Chicken
Rub the marinade all over the chicken, including under the skin. Place the chicken in a roasting pan and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 4
Roast the Chicken
Roast the chicken in the preheated oven for about 1 hour or until the internal temperature reaches 165°F (75°C). Baste occasionally with the pan juices.
- 5
Rest the Chicken
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
For the Black Rice
- 6
Rinse the Rice
Rinse the black rice under cold water until the water runs clear.
- 7
Cook the Rice
In a saucepan, combine black rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the rice is tender and the water is absorbed.
For the Sautéed Spinach
- 8
Sauté the Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute or until fragrant.
- 9
Add the Spinach
Add fresh spinach to the skillet. Cook, stirring frequently, until wilted, about 3-5 minutes.
- 10
Season the Spinach
Season with salt and black pepper to taste. Remove from heat.
For the Soft-Boiled Eggs
- 11
- 12
