Chicken Brasa Recipe

Time2h 30m

Serves4

Cilantro Rice, Black Beans, Pollo a la Brasa, Criolla Salsa, Radish, Microgreens, Avocado, Jalapeño Ranch & Yellow Corn Tostada

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Chicken
Marinate the whole chicken with your favorite spices and a generous amount of lime juice. Let it sit for at least 2 hours, preferably overnight.
2
Cook the Chicken
Preheat the oven to 375°F (190°C). Place the marinated chicken in a roasting pan and cook for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
3
Prepare the Cilantro Rice
Cook rice according to package instructions. Once cooked, stir in chopped cilantro, lime juice, and salt to taste.
4
Prepare the Black Beans
Heat the canned black beans in a small saucepan over medium heat until warmed through. Season with salt and pepper.
5
Make Criolla Salsa
Chop onions, tomatoes, and cilantro. Mix with lime juice, salt, and pepper to create a fresh salsa.
6
Prepare the Toppings
Slice the radish and avocado. Prepare jalapeño ranch by mixing ranch dressing with finely chopped jalapeño.
7
Assemble the Dish
On a plate, serve a generous portion of cilantro rice, black beans, pieces of pollo a la brasa, a dollop of criolla salsa, radish slices, microgreens, jalapeño ranch, and yellow corn tostada on the side.