This Colombian style roasted chicken is simple but juicy to prepare and cook. The side of potatoes and sweet plantain complete this dish!
Many Colombian restaurants will cook the chicken rotisserie style over charcoal with beans, rice, potatoes and sweet plantain as a side.
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What is pollo asado?
Pollo comes from the Spanish word “Chicken” and asado translated from Colombian is “roasted”. It is a common dish found in Mexico, Cuba, and Puerto Rico.
Ingredients
- Chicken drumsticks
- Chicken breasts
- Chicken wings
- Cooking spray
- Scallions
- Garlic
- White onion
- Cilantro
- Thyme
- Cumin
- Paprika
- Salt and ground black pepper
- White Vinegar
- Potatoes
- Plantains
- Vegetable oil
See recipe card for quantities.
Instructions
Chicken
- Prep: Place scallions in food processor along with onion, garlic, cilantro, thyme, cumin, paprika, salt, pepper, and vinegar. The texture should be like a paste. The chicken will be marinade in this paste overnight. Ensure to coat evenly.
- Cook: Preheat the oven and heat the broiler to high. On a baking sheet layer with a sheet of foil and coat with cooking spray so the chicken doesn’t stick. Place the chicken on top and broil the chicken for 10 minutes, turn and cook for another 15 minutes or until the chicken is cooked and browned. The internal cooking temperature of the chicken should be 165 degrees F.
- Serve: Let the chicken rest for 5 minutes before serving.
Plantain
- Prep: Peel the plantain. You can either keep the plantain whole or slice.
- Cook: In a skillet, heat oil over medium-high heat. Pan-fry the plantains for 2-3 minutes per side or until golden brown with a crispy edge. Once done cooking place on a paper towel to absorb excess oil.
What goes well with Colombian chicken?
Sides like rice, beans, potatoes, and sweet plantains are common. Add some vegetables to the dish like broccoli.
Variations
Looking to make this recipe even better check out these tips to better suit you and your guests:
- Cooking: Try grilling or even placing the chicken in an air fryer.
- Heat: Looking for some kick to add to the chicken? Try Aji Verde (spicy green sauce) made from mayonnaise, cilantro, jalapenos, garlic, cotija or parmesan cheese, lime juice, and sea salt to taste.
Storage
Allow the chicken to cool before storing in an airtight container and placing in the refrigerator. Consume within four days. To reheat place in oven or the microwave.
Top tip
Cook the drumsticks, chicken breasts, and wings in separate groups as cooking times can vary.
FAQ
Poultry’s safe cooking temperature is 165 degrees F.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Colombian style roasted chicken:
Simple and Juicy Colombian Roasted Chicken (Pollo Asado)
Equipment
- Food Processor
Ingredients
Chicken
- 6 Chicken drumsticks skin on
- 3 Chicken breasts skin on
- 3 Chicken wings skin on
- Cooking spray
- 6 Scallions minced
- 4 cloves Garlic
- 1 cup White onion chopped
- ½ cup Fresh cilantro
- ½ tablespoon Fresh thyme
- 1 tablespoon Ground cumin
- 1 tablespoon Paprika
- Salt and ground black pepper
- 2 tablespoon White vinegar
Sides
- 6 small Potatoes boiled
- 2 large Plantains ripe
- ½ cup Vegetable Oil
- Salt
Instructions
Chicken
- Prep: Place scallions in food processor along with onion, garlic, cilantro, thyme, cumin, paprika, salt, pepper, and vinegar. The texture should be like a paste. The chicken will be marinade in this paste overnight. Ensure to coat evenly.
- Cook: Preheat the oven and heat the broiler to high. On a baking sheet layer with a sheet of foil and coat with cooking spray so the chicken doesn’t stick. Place the chicken on top and broil the chicken for 10 minutes, turn and cook for another 15 minutes or until the chicken is cooked and browned. The internal cooking temperature of the chicken should be 165° F.
- Serve: Let the chicken rest for 5 minutes before serving.
Plantain
- Prep: Peel the plantain. You can either keep the plantain whole or slice. Cook: In a skillet, heat oil over medium-high heat. Pan-fry the plantains for 2-3 minutes per side or until golden brown with a crispy edge. Once done cooking place on a paper towel to absorb excess oil.Serve: Season with salt
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