Pollo Asado with Organic Jasmine Rice
Pollo Asado with Organic Jasmine Rice
Ingredients
For the Pollo Asado
- 1 whole chicken, cut in half
- 1/2 cup aji amarillo paste
- 1/4 cup soy sauce
- 2 tablespoons cumin
- 1 tablespoon dried oregano
- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- 3 garlic, minced
- 2 tablespoons white vinegar
- 1/4 cup olive oil
- 1/4 cup water
- as needed cilantro, for garnish, optional
For the Jasmine Rice
- 1 cup Lundberg Organic Jasmine Rice
- 1 1/2 cups water
- 1 tablespoon butter
- 1/2 teaspoon salt
Instructions
- 1
In a large bowl, combine the halved chicken with the aji amarillo paste, soy sauce, cumin, dried oregano, ground black pepper, kosher salt, minced garlic, white vinegar, olive oil, and 1/4 cup water.
⏱️ 5 min
- 2
Thoroughly massage the marinade into the chicken, ensuring both halves are well coated. Allow the chicken to marinate for at least 30 minutes at room temperature, or for best results, cover and refrigerate overnight (up to 12 hours).
⏱️ 5 min
- 3
While the chicken marinates, prepare the rice. In a medium pot, melt the butter over medium heat. Add the 1/2 teaspoon salt and stir.
⏱️ 2 min
- 4
Add the Lundberg Organic Jasmine Rice and 1 1/2 cups of water to the pot. Stir everything to combine.
⏱️ 1 min
- 5
Bring the rice mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it cook for 15 minutes. After cooking, remove the lid and fluff the rice with a fork.
⏱️ 17 min
- 6
Preheat your oven to 400°F. If the chicken was refrigerated, allow it to come to room temperature for about 15-20 minutes before roasting.
⏱️ 15 min•🌡️ 400
- 7
Place the marinated chicken halves, skin-side up, on a wire rack positioned over a baking sheet. This allows for even cooking and crispy skin.
⏱️ 2 min
- 8
Roast the chicken in the preheated oven for 30-40 minutes, or until the internal temperature of the thickest part of the chicken (without touching bone) reaches 165°F. Use a meat thermometer to ensure doneness.
⏱️ 40 min•🌡️ 400
- 9
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before slicing. This helps the juices redistribute, keeping the chicken moist.
⏱️ 5 min
- 10
Slice the pollo asado and serve it hot alongside the fluffy jasmine rice. Garnish with fresh chopped cilantro, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pollo Asado with Organic Jasmine Rice
For the Pollo Asado
- 1 whole chicken, cut in half
- 1/2 cup aji amarillo paste
- 1/4 cup soy sauce
- 2 tablespoons cumin
- 1 tablespoon dried oregano
- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- 3 garlic, minced
- 2 tablespoons white vinegar
- 1/4 cup olive oil
- 1/4 cup water
- as needed cilantro, for garnish, optional
For the Jasmine Rice
- 1 cup Lundberg Organic Jasmine Rice
- 1 1/2 cups water
- 1 tablespoon butter
- 1/2 teaspoon salt
Instructions
- 1
In a large bowl, combine the halved chicken with the aji amarillo paste, soy sauce, cumin, dried oregano, ground black pepper, kosher salt, minced garlic, white vinegar, olive oil, and 1/4 cup water.
⏱️ 5 min - 2
Thoroughly massage the marinade into the chicken, ensuring both halves are well coated. Allow the chicken to marinate for at least 30 minutes at room temperature, or for best results, cover and refrigerate overnight (up to 12 hours).
⏱️ 5 min - 3
While the chicken marinates, prepare the rice. In a medium pot, melt the butter over medium heat. Add the 1/2 teaspoon salt and stir.
⏱️ 2 min - 4
Add the Lundberg Organic Jasmine Rice and 1 1/2 cups of water to the pot. Stir everything to combine.
⏱️ 1 min - 5
Bring the rice mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it cook for 15 minutes. After cooking, remove the lid and fluff the rice with a fork.
⏱️ 17 min - 6
Preheat your oven to 400°F. If the chicken was refrigerated, allow it to come to room temperature for about 15-20 minutes before roasting.
⏱️ 15 min•🌡️ 400 - 7
Place the marinated chicken halves, skin-side up, on a wire rack positioned over a baking sheet. This allows for even cooking and crispy skin.
⏱️ 2 min - 8
Roast the chicken in the preheated oven for 30-40 minutes, or until the internal temperature of the thickest part of the chicken (without touching bone) reaches 165°F. Use a meat thermometer to ensure doneness.
⏱️ 40 min•🌡️ 400 - 9
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before slicing. This helps the juices redistribute, keeping the chicken moist.
⏱️ 5 min - 10
Slice the pollo asado and serve it hot alongside the fluffy jasmine rice. Garnish with fresh chopped cilantro, if desired.
⏱️ 3 min