
How to make pollo asado (baked chicken)
Looking for a new, easy, one dish, no mess, kid friendly chicken dish? Then this recipe is for you. It checks all the boxes for a mid week meal when you just don’t want to fuss. It’s very easy to prepare in the morning and then when you’re ready in the evening put it in the oven and let the oven do all the work.
The secret weapon for this dish is mojo criollo. It is pronounced moh-hoh kree-oyo. Cuban mojo has a base of sour orange juice (naranja agria)mixed with garlic, salt, oregano and cumin.
If you prefer to make Cuban mojo without any store bought bottles use the recipe below.
How to Make Cuban Mojo Criollo
1 ½ cups naranja agria or seville orange juice
1 cup olive oil
2 limes juiced
1 cup garlic cloves
3 tablespoons cumin
2 tablespoons oregon
1 tablespoon salt
1 teaspoon black pepper
Using a mortar and pestle smash garlic with a little bit of salt. Transfer to a bowl and combine the rest of the ingredients. Let ingredients combine for at least 20-30 minutes.





Use to marinate pork, lechon, chicken and shrimp. If marinating pork and chicken let marinate for 24 hours if possible but if you are short on time let marinate at least 2 hours.
If you are going to use a store bought brand I like Goya mojo criollo. Even when using a store brand I add more to it for a fresh flavor. It can be found in most Latin supermarkets and is now starting to pop up in chains like Kroger. Let the chicken marinate in the mojo for as long as you can.
Pollo Asado or baked chicken with mojo criollo is the answer to your never ending question of “What’s for dinner tonight?”
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Ingredients
- Marinade
- Vegetables
Instructions
- Remove chicken from packaging and take out giblets and neck. Wash the inside of the chicken with cold water. Make sure to clean area after washing chicken so you do not create any bacteria. Place chicken in a large bowl for marinating.
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