Pollo Asado Recipe
hominy, pablano, ancho condiment, smoked jus
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
In a large bowl, combine olive oil, ancho chili powder, smoked paprika, minced garlic, salt, and black pepper. Add the chicken thighs and coat well. Let marinate for at least 30 minutes.
- 2
Cook the Chicken
Preheat the oven to 425°F (220°C). Place the marinated chicken thighs on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the chicken is cooked through and has a nice golden color.
- 3
Prepare the Poblano Peppers
While the chicken is baking, roast the poblano peppers over an open flame or in a broiler until charred. Place them in a plastic bag for about 10 minutes to steam. Once cooled, peel off the skin, remove the seeds, and chop.
- 4
Cook the Hominy
In a saucepan, combine the hominy with chicken broth and the chopped poblano peppers. Simmer on medium heat for about 10-15 minutes until heated through and flavors meld.
- 5
Serve
Plate the roasted chicken thighs with the hominy mixture on the side. Squeeze fresh lime juice over the dish before serving.
