Pollo Asado with Mojo Criollo and Yellow Rice

Steps

1. Step 1

   In a large bowl, whisk together the orange juice, lime juice, minced garlic, oregano, cumin, salt, pepper and olive oil. Add the chicken quarters and turn to coat, rubbing some of the marinade under the skin. Cover and refrigerate at least 4 hours, ideally overnight, turning once if you think of it.

   4 hr, hands-off

   • 4 chicken leg quarters (about 3 1/2 lb total)
   • 3/4 cup fresh orange juice
   • 1/4 cup fresh lime juice
   • 8 cloves garlic
   • 1 tbsp dried oregano
   • 2 tsp ground cumin
   • 1 tbsp kosher salt
   • 1 tsp black pepper
   • 3 tbsp olive oil
2. Step 2

   Take the chicken out of the fridge and heat the oven to 425°F. Line a rimmed baking sheet with foil and set a rack on it if you have one. Lift the chicken from the marinade, letting the excess drip off, and lay the pieces skin side up, spaced apart. Discard the marinade.

   20 min · 425°F

3. Step 3

   Roast the chicken for 40 to 50 minutes, until the skin is deep golden and lacquered and a thermometer in the thickest part of the thigh reads 175°F. If the skin isn't browned enough, run it under the broiler for 2 to 3 minutes, watching closely.

   45 min, hands-off · 425°F

4. Step 4

   While the chicken roasts, make the rice. Heat the olive oil in a medium saucepan over medium heat. Add the sliced onion and cook, stirring now and then, until soft and lightly golden, about 7 minutes. Stir in the garlic, then the rice, turmeric and cumin, and stir for 1 minute until the grains are coated and bright yellow.

   10 min

   • 2 tbsp olive oil
   • 1 yellow onion
   • 2 cloves garlic
   • 1 1/2 cups long-grain white rice
   • 1 tsp ground turmeric
   • 1/2 tsp ground cumin
5. Step 5

   Pour in the broth and add the salt. Bring to a boil, then cover, turn the heat to low and cook for 18 minutes without lifting the lid. Take off the heat and let stand, still covered, for 5 minutes, then fluff with a fork.

   25 min, hands-off

   • 2 1/4 cups chicken broth
   • 3/4 tsp kosher salt
6. Step 6

   Make the mojo criollo: in a small bowl, mash the garlic with the salt into a rough paste. Whisk in the olive oil, orange juice, lime juice, oregano, cilantro and a few grinds of pepper. Let it sit at room temperature until serving, at least 10 minutes.

   10 min

   • 6 cloves garlic
   • 1 tsp kosher salt
   • 1/2 cup olive oil
   • 1/3 cup fresh orange juice
   • 3 tbsp fresh lime juice
   • 1 tsp dried oregano
   • 1/4 cup cilantro
   • black pepper
7. Step 7

   Let the chicken rest 5 minutes, then set the pieces on the yellow rice and spoon the mojo generously over the chicken, stirring the mojo first since it separates. Pass the rest at the table.

   5 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026