Oven roasted free range chicken, black rice, avocado, sautéed spinach, soft-boiled egg, fresh herbs

Preheat the Oven

In a bowl, mix together olive oil, minced garlic, lemon juice, smoked paprika, cumin, salt, and black pepper.

Prepare the Marinade

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.

Marinate 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.

Roast the Chicken

Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Rest the Chicken

Rinse the black rice under cold water until the water runs clear.

Rinse 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.

Cook the Rice

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute or until fragrant.

Sauté the Garlic

Add fresh spinach to the skillet. Cook, stirring frequently, until wilted, about 3-5 minutes.

Add the Spinach

Season with salt and black pepper to taste. Remove from heat.

Season the Spinach

Bring a saucepan of water to a boil. Carefully add the eggs and boil for 6-7 minutes for a soft yolk.

Boil the Eggs

Remove the eggs and place them in an ice bath for a few minutes. Peel the eggs and set aside.

Cool and Peel

On a plate, serve a portion of black rice, top with carved pieces of roasted chicken, sautéed spinach, half an avocado, and a soft-boiled egg. Garnish with fresh herbs.

pollo asado

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!