Mexican Pollo al Horno recipe – roasted chicken with Mexican spices. The secret to this particular recipe would be a marinade of chicken in garlic, cumin, lime juice, and chili powder. This Mexican Pollo al Horno recipe features the smoky, tangy and somewhat spicy flavours of Mexican cuisine for a filling, easy meal.
In the Mexican Pollo al Horno recipe, the chicken is first seasoned with a mix of spices. Cumin, garlic, chili powder and paprika give the chicken their unique flavor; lime juice is sweet and sour and tenderizes the meat. This particular marinade is brushed onto the chicken. Permitting the chicken to marinate for a minimum of one hour or even overnight helps the flavours soak into the meat for a more flavourful and juicy bite.
The marinated chicken has become prepared to be roasted in the oven. The Mexican Pollo al Horno recipe requires cooking the chicken at a mild temperature – about 375′ F – so the meat remains moist. Roast times may differ depending upon the size and style of chicken parts utilized, however the chicken must be performed till an internal temperature of 165′ F is attained. The skin should be crisp and golden, in contrast to the tender meat inside. The chicken absorbs the spices and lime juice during roasting.
Some people make the Mexican Pollo al Horno recipe even more by adding vegetables to the roasting pan. Bell peppers, onions and tomatoes are usually added to complement the chicken and take in the flavors of the marinade. These vegetables add texture and color to the dish and offer an all natural sweetness to balance the spices. The vegetables caramelize as the chicken roasts creating a tasty side dish to go with the chicken.
When the Mexican Pollo al Horno recipe is done, serve with sides like rice, beans or a salad. The crispy skin and juicy meat produce a hearty main course, and roasted veggies add flavor and nourishment. A squeeze of fresh lime or sliced cilantro might be added prior to serving to give the dish a citrus kick.
The Mexican Pollo al Horno recipe is simple to prepare and filled with flavour for family dinners or casual gatherings. Its versatility means it could be altered by modifying the spiciness or incorporating different seasonings. Serve with traditional sides or by itself, the Mexican Pollo al Horno recipe makes a satisfying meal for everyone.
Ingredients For the Mexican Pollo al Horno Recipe
8 Chiles, California or guajillo peppers dried chiles
3 cloves Garlic
1 White Onion, large
1 tsp Oregano
1 tsp Cumin
1/4 Vinegar apple cider or white
1/4 tsp Salt to taste
1/4 cup Oil
4 lb Chicken
1/4 tsp Garlic, granulated
1/4 tsp Pepper, fresh cracked
2 Limes, sliced into thin rings
1 tbsp Cilantro, chopped
Cooking Instructions For the Mexican Pollo al Horno Recipe
The dried chiles should have their stems and seeds removed. Use a moist paper towel to clean them if they appear dusty. In a saucepan, combine the chiles, 1/4 of an onion, 3 garlic cloves, and 4 cups of water. Place over medium heat and bring to a boil. Lower the heat and cook for another ten minutes. Allow to cool. Cut the leftover onion into slices and set aside.
Prepare the chicken while the chilies chill. Using a pair of kitchen scissors, carefully cut the rear bone off the entire chicken on a large chopping board. Butterflied, open the bird. Lightly season both sides with salt, pepper, and garlic. Put aside.
Transfer the chile mixture to the blender after draining the water. Add 1/4 cup white vinegar, 1 cup tap water, 1 teaspoon oregano, 1 tsp cumin, and salt to taste. On high, blend until extremely smooth. After transferring, cook in a saucepan over low heat for ten minutes. Check for salt by tasting. Allow to cool.
Heat 1/4 cup grapeseed oil in a large ovenproof pan over medium heat for 5 minutes. Turn the oven on to 350 degrees Fahrenheit.
For five to six minutes, sear the chicken with the skin side down. Turn it over, then sear the opposite side. As you sear the chicken, brush it with adobo or red chile sauce. Surround the chicken with the saved onion, chopped cilantro, and lime slices. Add salt and pepper for seasoning. Pour some oil over it.
Turn the oven on to preheated. Roast the thighs uncovered for 45 to 1 hour, or until the internal temperature reaches 165 degrees Fahrenheit. As the chicken roasts, brush it with additional adobo sauce. Before slicing, take out of the oven and allow it to rest for fifteen minutes. Serve the chicken with your preferred salad, rice, and beans. Or simply pull out the salsa and tortillas!
Helpful Suggestions For the Mexican Pollo al Horno Recipe
The Mexican Pollo al Horno recipe is a simple yet flavorful dish that can be easily customized to suit your taste preferences. To achieve the perfect roasted chicken, it’s important to marinate the chicken for several hours, preferably overnight, to allow the seasonings to penetrate deeply. A traditional marinade for Pollo al Horno often includes ingredients such as garlic, lime juice, chili powder, cumin, and oregano.
This combination imparts a zesty, smoky flavor to the chicken that is characteristic of Mexican cuisine. Be sure to coat the chicken evenly with the marinade and let it rest in the fridge to fully develop the flavors. For an added depth of flavor, consider incorporating a small amount of achiote paste, which will give the chicken a rich, red color and slightly earthy taste. To ensure that the chicken cooks evenly and stays moist, you can roast it at a moderate temperature, around 375°F (190°C), and cover it with foil for the first part of the cooking process.
After 20-30 minutes, remove the foil to allow the skin to crisp up and become golden brown. Serve your Pollo al Horno with a side of Mexican rice, roasted vegetables, or a fresh salad for a complete meal. A sprinkle of freshly chopped cilantro on top before serving adds a burst of freshness to the dish.
Storage Instructions For the Mexican Pollo al Horno Recipe
Once you’ve enjoyed your Mexican Pollo al Horno, it’s important to store any leftovers properly to maintain the chicken’s freshness. Allow the chicken to cool to room temperature before transferring it to an airtight container. The chicken can be stored in the refrigerator for up to 3-4 days.
To reheat, place the chicken in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. If you prefer, you can also microwave individual pieces for a quicker option. For longer storage, you can freeze the chicken. Place the cooked, cooled chicken in a freezer-safe container or zip-top bag, and store it in the freezer for up to 3 months. When ready to eat, let the chicken thaw in the refrigerator overnight, then reheat it in the oven or on the stovetop. This helps preserve the chicken’s texture and flavor.
If you plan to use the chicken in other recipes, such as tacos or salads, shred it before storing, as this makes it easier to use later. Avoid freezing the chicken with any sauces or marinades, as this can affect the texture during reheating. Store sauces separately and add them back during reheating for a fresh taste.
FAQ For the Mexican Pollo al Horno Recipe
Question: Can I use chicken breasts instead of a whole chicken for the Mexican Pollo al Horno recipe?
A: Yes, you can use chicken breasts for the Mexican Pollo al Horno recipe. Just be sure to adjust the cooking time, as chicken breasts cook faster than a whole chicken. Bake them at 375°F (190°C) for about 25-30 minutes, or until fully cooked.
Question: How long should I marinate the chicken for the Mexican Pollo al Horno recipe?
A: For the best flavor, marinate the chicken for at least 2-4 hours. However, marinating overnight in the fridge will allow the flavors to fully penetrate the chicken, giving it a richer taste.
Question: Can I make the Mexican Pollo al Horno recipe with skinless chicken?
A: Yes, you can make the Mexican Pollo al Horno recipe with skinless chicken. However, the skin helps keep the chicken moist while it roasts, so you may want to baste the chicken with its juices or add a bit of olive oil to ensure it doesn’t dry out.
Question: Can I add vegetables to the Mexican Pollo al Horno recipe while baking?
A: Absolutely! Adding vegetables such as potatoes, bell peppers, and onions to the baking dish will enhance the flavor and make for a complete meal. Just cut them into uniform pieces and toss them in some marinade before roasting.
Question: How do I get crispy skin on the Mexican Pollo al Horno recipe?
A: To achieve crispy skin on your Mexican Pollo al Horno recipe, roast the chicken uncovered during the final 20-30 minutes of cooking. This will allow the skin to crisp up and become golden brown. You can also baste the chicken with its own juices or a bit of oil for extra crispiness.
Mexican Pollo al Horno Recipe
Ingredients
- 8 Chiles California or guajillo peppers dried chiles
- 3 cloves Garlic
- 1 White Onion large
- 1 tsp Oregano
- 1 tsp Cumin
- 1/4 Vinegar apple cider or white
- 1/4 tsp Salt to taste
- 1/4 cup Oil
- 4 lb Chicken
- 1/4 tsp Garlic granulated
- 1/4 tsp Pepper fresh cracked
- 2 Limes sliced into thin rings
- 1 tbsp Cilantro chopped
Instructions
- The dried chiles should have their stems and seeds removed. Use a moist paper towel to clean them if they appear dusty. In a saucepan, combine the chiles, 1/4 of an onion, 3 garlic cloves, and 4 cups of water. Place over medium heat and bring to a boil. Lower the heat and cook for another ten minutes. Allow to cool. Cut the leftover onion into slices and set aside.
- Prepare the chicken while the chilies chill. Using a pair of kitchen scissors, carefully cut the rear bone off the entire chicken on a large chopping board. Butterflied, open the bird. Lightly season both sides with salt, pepper, and garlic. Put aside.
- Transfer the chile mixture to the blender after draining the water. Add 1/4 cup white vinegar, 1 cup tap water, 1 teaspoon oregano, 1 tsp cumin, and salt to taste. On high, blend until extremely smooth. After transferring, cook in a saucepan over low heat for ten minutes. Check for salt by tasting. Allow to cool.
- Heat 1/4 cup grapeseed oil in a large ovenproof pan over medium heat for 5 minutes. Turn the oven on to 350 degrees Fahrenheit.
- For five to six minutes, sear the chicken with the skin side down. Turn it over, then sear the opposite side. As you sear the chicken, brush it with adobo or red chile sauce. Surround the chicken with the saved onion, chopped cilantro, and lime slices. Add salt and pepper for seasoning. Pour some oil over it.
- Turn the oven on to preheated. Roast the thighs uncovered for 45 to 1 hour, or until the internal temperature reaches 165 degrees Fahrenheit. As the chicken roasts, brush it with additional adobo sauce. Before slicing, take out of the oven and allow it to rest for fifteen minutes. Serve the chicken with your preferred salad, rice, and beans. Or simply pull out the salsa and tortillas!
1 comment
Nice roast chicken with a bit of kick.