Pollo Asado Recipe
Grilled chicken breast, served with rice, beans, & tortillas.
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.
Chicken Marinade
Rice
Beans
Tortillas
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine olive oil, lime juice, minced garlic, ground cumin, paprika, salt, and black pepper. Mix well to create a marinade. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
- 2
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing.
Rice
- 3
Cook the Rice
In a medium saucepan, heat olive oil over medium heat. Add the rice and toast it for 2-3 minutes, stirring frequently. Add water and salt, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Beans
- 4
Prepare the Beans
In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cumin, and cook for an additional minute. Stir in the canned black beans (drained and rinsed) and salt. Cook for about 5-7 minutes until heated through.
Tortillas
- 5
Warm the Tortillas
In a dry skillet or on the grill, warm the flour tortillas for about 30 seconds on each side until pliable and heated through.