Pollo Asado

Serves 1
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Directions

  1. 1Cut 2 whole chickens to remove the neck and wing tips, or use leg & thigh. Adjust the recipe for the amount of chicken you prep.
  2. 2Cut 2 whole chickens to remove the neck and wing tips, or use leg & thigh. Adjust the recipe for the amount of chicken you prep.
  3. 3Cut 2 whole chickens to remove the neck and wing tips, or use leg & thigh. Adjust the recipe for the amount of chicken you prep.
  4. 4Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone for even cooking and better marinade absorption.
  5. 5Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone for even cooking and better marinade absorption.
  6. 6Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone for even cooking and better marinade absorption.
  7. 7For the marinade, mix together 4 packets of Sazon Goya con culantro y achiote powder, 1 Tbsp of ground annatto powder, 2 Tbsp oregano, 3 Tbsp chopped garlic, 2 tsp granulated garlic powder, 1 tsp sugar, 1 tsp red pepper flakes, 4 Tbsp distilled white vinegar, 4 Tbsp soy sauce, 1/2 cup olive oil, 1 1/2 cup chicken stock, 1/2 tsp salt, and 1/2 tsp pepper.
  8. 8For the marinade, mix together 4 packets of Sazon Goya con culantro y achiote powder, 1 Tbsp of ground annatto powder, 2 Tbsp oregano, 3 Tbsp chopped garlic, 2 tsp granulated garlic powder, 1 tsp sugar, 1 tsp red pepper flakes, 4 Tbsp distilled white vinegar, 4 Tbsp soy sauce, 1/2 cup olive oil, 1 1/2 cup chicken stock, 1/2 tsp salt, and 1/2 tsp pepper.
  9. 9For the marinade, mix together 4 packets of Sazon Goya con culantro y achiote powder, 1 Tbsp of ground annatto powder, 2 Tbsp oregano, 3 Tbsp chopped garlic, 2 tsp granulated garlic powder, 1 tsp sugar, 1 tsp red pepper flakes, 4 Tbsp distilled white vinegar, 4 Tbsp soy sauce, 1/2 cup olive oil, 1 1/2 cup chicken stock, 1/2 tsp salt, and 1/2 tsp pepper.
  10. 10Marinade the chicken in a large ziploc bag preferably overnight in the fridge.
  11. 11Marinade the chicken in a large ziploc bag preferably overnight in the fridge.
  12. 12Marinade the chicken in a large ziploc bag preferably overnight in the fridge.
  13. 13Cook the chicken over an open flame for best flavor and crispy texture.
  14. 14Cook the chicken over an open flame for best flavor and crispy texture.
  15. 15Cook the chicken over an open flame for best flavor and crispy texture.

Ingredients

  • 2 ~9lbs whole chicken cut to remove neck and wing tips
  • 2 ~9lbs whole chicken cut to remove neck and wing tips
  • 2 ~9lbs whole chicken cut to remove neck and wing tips
  • 4 packets Sazon Goya con culantro y achiote powder
  • 4 packets Sazon Goya con culantro y achiote powder
  • 4 packets Sazon Goya con culantro y achiote powder
  • 1 Tbsp ground annatto powder
  • 1 Tbsp ground annatto powder
  • 1 Tbsp ground annatto powder
  • 2 Tbsp oregano
  • 2 Tbsp oregano
  • 2 Tbsp oregano
  • 3 Tbsp chopped garlic
  • 3 Tbsp chopped garlic
  • 3 Tbsp chopped garlic
  • 2 tsp granulated garlic powder
  • 2 tsp granulated garlic powder
  • 2 tsp granulated garlic powder
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 4 Tbsp distilled white vinegar
  • 4 Tbsp distilled white vinegar
  • 4 Tbsp distilled white vinegar
  • 4 Tbsp soy sauce
  • 4 Tbsp soy sauce
  • 4 Tbsp soy sauce
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 1.5 cup chicken stock
  • 1.5 cup chicken stock
  • 1.5 cup chicken stock
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper

Equipment

large ziploc bag

Tips

  • Slice each section of the chicken (breast, thigh, leg) 2-3 times all the way to the bone for even cooking and better marinade absorption.
  • Marinade the chicken in a large ziploc bag preferably overnight in the fridge.
  • Cook over open flame for best flavor and crispy texture.