Are you craving a delicious, comforting meal that's bursting with flavor and surprisingly easy to make? Look no further than Pollo al Horno, a vibrant and flavorful baked chicken dish perfect for a weeknight dinner or a special occasion. This recipe, inspired by the warm heart of Sol Food, brings together the simplicity of homemade cooking with the richness of authentic flavors. It's a true celebration of delicious dishes, a testament to how easy healthy meals can be. Get ready to transport your taste buds to sunny shores with this simple and satisfying recipe!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 2.5 lbs bone-in, skin-on chicken thighs
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon chopped fresh cilantro
- Salt and freshly ground black pepper to taste
- 1 orange, quartered
- 1 lemon, quartered
- 1 cup chicken broth
Instructions:
Getting Started: Preparing the Chicken
- Preheat your oven to 375°F (190°C). This ensures your chicken cooks evenly and to perfection.
- In a large bowl, combine the chopped onion, minced garlic, cumin, oregano, smoked paprika, cayenne pepper (if using), olive oil, lime juice, cilantro, salt, and pepper. Mix well to create a fragrant and flavorful marinade.
- Add the chicken pieces to the bowl and toss gently to coat them thoroughly in the marinade. Make sure every piece is well seasoned. Let it marinate for at least 30 minutes, or even better, for a couple of hours in the refrigerator for deeper flavor.
Baking the Pollo al Horno:
- Place the marinated chicken pieces in a single layer in a large roasting pan or baking dish. Don't overcrowd the pan; this ensures even browning.
- Arrange the orange and lemon quarters around the chicken. These add a beautiful citrusy aroma and juicy flavor to the dish.
- Pour the chicken broth into the bottom of the pan. This helps to keep the chicken moist and creates a delicious pan sauce.
- Bake for 60-75 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature of the thickest part of the chicken should reach 165°F (74°C). For bone-in chicken thighs, reduce baking time to 45-55 minutes.
Serving Suggestions:
Once your Pollo al Horno is cooked, let it rest for about 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve it hot with your favorite sides, such as rice, roasted vegetables, or a simple salad. The pan juices make a fantastic sauce to drizzle over the chicken and your sides!
Tips and Variations:
- For extra flavor: Add a few sprigs of fresh rosemary or thyme to the roasting pan.
- Spice it up: Increase the amount of cayenne pepper or add a pinch of chipotle powder for a spicier kick.
- Make it a complete meal: Roast potatoes or other root vegetables alongside the chicken for a one-pan wonder.
- Leftovers are a bonus! This dish is even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Around 350-400 (depending on chicken size and added sides)
- Protein: 30-40g
- Fat: 15-20g
- Carbohydrates: 5-10g
This Pollo al Horno recipe is a fantastic addition to your collection of easy recipes and quick dinner ideas. It’s a guaranteed crowd-pleaser, offering a healthy and delicious meal that's perfect for busy weeknights or special occasions. Enjoy the sunshine in every bite!