Puerto Rican Pollo al Horno Recipe | Baked Chicken
Looking for the easiest, most flavorful chicken ever? This Puerto Rican Pollo al Horno recipe will become one of your favorite recipes at home!
Jump to RecipeWhat is Puerto Rican Pollo al Horno or Asado?
Puerto Rican pollo al horno, or pollo asado as we know it, is a favorite in Puerto Rican cuisine. From the Spanish word “asar,” asado means to make food edible by covering it in oil or some liquid and applying direct heat, whether it is in the grill or the oven. While this delicious chicken can also be made stovetop in a Dutch oven or frying pan with vegetable oil, the conventional oven version is much simpler and hands-off. Perfect if you do not have a lot of time to spend in the kitchen.
This pollo asado recipe is a classic in most households in Puerto Rico. The type of chicken cut used for it depends on your preference. A lot of times, we use a whole chicken and cut it into pieces, or chicken breasts. Other times, we use bone-in chicken thighs (very few things beat the flavor of dark meat) or chicken legs. It is a matter of preference. At the end of the day, the goal is to make an easy weeknight meal that the entire family will love.
You can also make grilled chicken with this recipe. Make the mixture and allow the chicken to marinate overnight for the best, bold flavors after grilling. If you are using a charcoal grill, I recommend a mojo (garlic sauce) marinade for the ultimate taste!
It is not uncommon to find pollo asado at roadside kiosks and many Puerto Rican restaurants. It is typically served with white rice and some beans, sweet plantains or yuca frita (fried cassava), and some slices of avocado. This Puerto Rican chicken is definitely a favorite at home due to its simplicity and beautiful flavors.
How to Make Puerto Rican Pollo Asado?
For this recipe, you need 2.5 lbs of chicken pieces, and a marinade made of 2 tablespoons olive oil, 2 teaspoons dried oregano, half a packet of sazón with annatto, ¼ teaspoon freshly ground pepper, 3-4 cloves of garlic minced, 1-2 ounces of homemade sofrito (optional), and a handful of freshly chopped parsley (if desired). You do not need lots of seasoning for this pollo asado marinade, but it will taste as if you did use tons of it. 😊 As far as equipment is concerned, all you need is an oven, a large mixing bowl (or resealable bag), and a baking dish.
If you do not have sofrito, you can easily make it at home with ingredients found at most grocery stores. It is one of Puerto Rico’s culinary secret weapons. Made with a blend of peppers, onion, garlic, and some seasonings, it is sure to bring out a big flavor in your dishes. For a quick version, see my Quick and Easy Puerto Rican Sofrito recipe.
Also, if packets of sazón with annatto are not something you keep in the cupboards, you can make your own. Simply mix salt, pepper, garlic powder, onion powder, oregano, cumin, coriander, and achiote powder (ground annatto). Do not worry much about ratios as you can use the amounts you typically prefer in your dishes. You can also use some Adobo seasoning in place of the sazón, or salt, pepper, garlic, and onion powder. The simpler it is for you, the better!
Lastly, depending on the parts of the chicken you choose to use, the baking time will vary. Baking boneless, skinless chicken takes less time than bone-in chicken thighs (dark meat) for example. Be sure to adjust the time and keep an eye on the chicken’s internal temperature if choosing white meat as the star of your dish.
Bake, Baby, Bake!
Begin by mixing all the ingredients (except the chicken) in a small bowl. Then, place the chicken in a large bowl or a large zip-top bag, and pour the marinade over the chicken. Be sure to mix it all well, then cover the chicken and place it in the fridge. Allow it to marinade for a minimum of two hours or overnight for best results.
Once you are ready to cook, you can pull the chicken out of the refrigerator and allow it to come down to room temperature (if you have time). Otherwise, preheat the oven to 350 degrees Fahrenheit. Once ready, move the chicken to a baking dish and begin baking.
This recipe has a cooking time of one hour. It will bake 30 minutes, then flip the chicken over and bake for an additional 20 minutes. After that, increase the temperature to 400 degrees Fahrenheit and roast chicken for 5-10 minutes or until golden brown. This will give the chicken a nice, crispy skin. Delish!
If for some reason, the chicken begins to crips more than it should and it is still not done on the inside, place aluminum foil on top, as a tent, and continue baking. The only reason this would happen is if the rack where the baking dish was placed was too close to the top of the oven. It is best to ensure the rack is in the middle of the oven before baking.
You will know it is done by ensuring the internal temperature of the chicken is 165 degrees Fahrenheit. At that point remove it from the oven, allow it to rest for a few minutes, and garnish with freshly chopped parsley if desired. Serve with some rice and beans, tostones, and avocado slices or your favorite roasted vegetables! This is one of my favorite chicken recipes because it is so simple yet packed with flavor. It is kid-friendly, too! Although sometimes they might request some BBQ sauce to go with it. 😉
I hope you enjoyed this Puerto Rican pollo al horno recipe as much as we do at home! While it takes some time to bake, you do not need many ingredients or steps to get it done. It is as easy as marinating, baking, and roasting. All done!
¡Buen provecho from the Happy Wookiee!
Puerto Rican Pollo al Horno Recipe | Baked Chicken
Equipment
- 1 Baking dish
- 1 Large bowl
Ingredients
- 2.5 lbs chicken drumsticks *
- 2 tbsp olive oil
- 2 tsp dried oregano
- 1/2 packet sazon with annatto *
- 1/4 tsp ground black pepper or to taste
- 3-4 garlic cloves
- 1-2 oz homemade sofrito optional
- fresh parsley for garnish optional
Instructions
- Mix all the ingredients (except the chicken) with the oil in a small bowl to make a sauce.
- In a large bowl, add chicken and pour the sauce over the chicken. Coat well.
- Cover the bowl and marinate for a minimum of two hours or overnight.
- Preheat oven to 350 degrees Fahrenheit.
- Move the chicken to a baking dish or tray and bake for 30 minutes.
- Flip over the chicken, then bake for an additional 20 minutes.
- Increase the heat to 400 degrees Fahrenheit and roast for 5-10 minutes, or until the internal temperature of the chicken is 165 degrees Fahrenheit.
- Top with freshly chopped parsley if desired, and serve hot with a side of white rice and pink beans, tostones, and some slices of avocado.
- ¡Buen provecho from The Happy Wookiee!
