Pollo Asado (I think)

[TexasMuskrat]

So I have some friends coming over this Sunday and decided I would cook them all dinner. I found this recipe for Pollo Asado And thought it sounded good. I did veer slightly from the recipe. I added 2 oranges worth of juice, 8 medium limes worth of juice, roasted a large yellow onion and about 18 cloves of garlic, used 1/2 cup smoked tallow along with 1/2 cup olive oil, instead of dried chipotle chili powder i used a can of chipotle peppers in adobo sauce, I used whole coriander seeds, I added while pepper corns about 1 tsp, I also added 2 tablespoons of knorr chicken bouillon with tomato, oh and I added a Roma tomato that I also roasted..... ummm so yeah I think it is my recipe now inspired by her recipe, oh and I kinda eyeballed the spice ratio. I put the garlic in the blender with the oil and tallow and juice blending for about 30 seconds on high. I then added everything else to the blender and blended 3 or four times on high for 60 seconds letting it rest in between. I added my 20 lbs of chicken quarters turning the skin out and slicing across the leg and thigh. Before putting the sauce on them. enough rambling y'all want pictures...

These will marinate in the fridge until Sunday. I'll turn and mix them tomorrow evening but that will be it until they got the pellet grill Sunday. I also made some Pico for Sunday and plan to make beans and rice as well... should be good..

 

[Compulsive Smoker]

Whatever it is, it looks promising! I'm following along!

 

[chilerelleno]

Yes, you're making Pollo Asado.

And it seems to be a complex marinade that should be tasty.

Basic Asado marinade is, citrus fruit juices, vinegar, Mexican oregano, cumin, salt and achiote.

Achiote gives it that vibrant red color.

 

[TexasMuskrat]

Whatever it is, it looks promising! I'm following along!

I think so as well.

Yes, you're making Pollo Asado.

And it seems to be a complex marinade that should be tasty.

Basic Asado marinade is, citrus fruit juices, vinegar, Mexican oregano, cumin, salt and achiote.

Achiote gives it that vibrant red color.

Thank you i figured I was making that but didn't know if i had changed it to something else by accident. It is pretty complex and is really tasty, I tested some after getting done blending it and I tell you I have never tasted anything like it myself. I can't even really explain the flavor but it was great.