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Colombian rotisserie chicken

Simple and Juicy Colombian Roasted Chicken (Pollo Asado)

Violet
This Colombian style roasted chicken is simple but juicy to prepare and cook. The side of potatoes and sweet plantain complete this dish!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Colombian
Servings 6 people

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
Keyword Simple and Juicy Colombian Roasted Chicken (Pollo Asado)