Salsa Pollo Asado Tono Recipes

POLLO ASADO

Provided by Ree Drummond : Food Network

Categories main-dish

Time 3h

Yield 16 servings

Number Of Ingredients 11

Pollo Asado image

Steps:

In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together.
Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process.
Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.
Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.
Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.

Ingredients

1/2 cup olive oil
1/2 cup orange juice (freshly squeezed if possible; save juiced orange halves)
1/4 cup lemon juice (save the juiced fruit)
1/4 cup lime juice (save the juiced fruit)
1 teaspoon salt
1 teaspoon black pepper
4 whole garlic cloves, peeled and smashed
16 whole chicken legs
2 whole onions, peeled and quartered
32 soft taco-size flour tortillas
Serving suggestions: pico de gallo, refried beans, store-bought chipotle salsa

POLLO ASADO

Super easy and super good.

Provided by Jenny Egelhoff

Categories World Cuisine Recipes Latin American Mexican

Time 2h20m

Yield 4

Number Of Ingredients 10

Pollo Asado image

Steps:

Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.6 calories, Carbohydrate 11.8 g, Cholesterol 67.2 mg, Fat 17.7 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 2.7 g, Sodium 548.6 mg, Sugar 1.1 g

Ingredients

½ cup chopped onion
¼ cup olive oil
¼ cup lime juice
2 teaspoons white vinegar
2 teaspoons ground cumin
2 cloves garlic, smashed
2 small dried red peppers
1 teaspoon sea salt
½ teaspoon ground black pepper
4 boneless, skinless chicken breasts

POLLO ASADO CON LLAJUA (CUMIN-GRILLED CHICKEN WITH SPICY SALSA)

Adapted from Planet Barbecue. Llajua is an extremely hot Bolivian salsa. It is normally made with locoto (rocoto) peppers, but if you can't find them, feel free to use Scotch bonnets or jalapenos, depending on your heat tolerance. Bolivians claim that the peppers need to be cut exactly as described in the recipe, or the flavor will be different. Leave the seeds in if you want it even hotter. Prep time includes marinating time. The salsa may be made up to 2 hours in advance. Note: this recipe is best made with bone-in chicken breasts. If you use boneless, reduce cooking time accordingly.

Provided by Chocolatl

Categories Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

Pollo Asado Con Llajua (Cumin-Grilled Chicken With Spicy Salsa) image

Steps:

Remove stems from peppers.
Slice peppers in half lengthwise and remove seeds (or leave them in for very hot salsa).
Slice half peppers crosswise into 1/2 inch pieces.
Place in a food processor.
Add tomatoes and garlic and puree to a coarse paste.
Work in the olive oil and vinegar.
Season lightly with salt and pepper.
Add cilantro, pulsing to mix. There will be about 1 1/2 cups.
Rinse chicken and pat dry.
Generously season on both sides with salt, pepper and cumin.
Drizzle oil over both sides of chicken.
Rub oil and spices in with your fingertips.
Cover and refrigerate 30-60 minutes.
Preheat grill to high.
Brush and oil grill grate.
Grill chicken until cooked through and golden brown, 4-6 minutes per side.
Transfer chicken to a platter and spoon llajua over it.

Nutrition Facts : Calories 295.6, Fat 23.9, SaturatedFat 4.3, Cholesterol 46.4, Sodium 924, Carbohydrate 4.3, Fiber 1.1, Sugar 2.2, Protein 16.1

Ingredients

1 -2 hot pepper (locoto or rocoto preferred, Scotch bonnets or jalapenos acceptable)
2 tomatoes, cored and coarsely chopped (peeling is optional)
1 garlic clove, coarsely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
coarse salt
pepper
3 tablespoons coarsely chopped fresh cilantro (or parsley)
4 chicken breast halves (8-10 ounces each)
1 1/2 teaspoons coarse salt
1 teaspoon black pepper
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil