Citrus Pollo Asado Bowls with Avocado Salad
Sweet & Smokey Chicken Perfect addition to any meal!
Ingredients
Pollo Asado
- 2 lbs chicken, can use breast, thighs or whole
- 2 tbsp adobo sauce from can
- 1/2 cup orange juice
- 1 tsp lemon juice
- 1 tbsp lime juice
- 1 tsp garlic powder
- 2 tsp cumin
- 2 tsp oregano
- 2 tsp salt
- 4 garlic cloves minced
Rice
- 1.5 - 2 cups rice cooked according to package
Avocado salad
- 1 cup tomato diced
- 2 cups avocado diced
- 1 garlic clove minced
- 1/4 cup red onion diced
- 1/3 cup cilantro leaves diced
- 1/2 tsp oregano
- 2 tbsp avocado oil
- 1 tbsp fresh lemon juice
- 1 tbsp fresh lime juice
- salt and pepper to taste
Instructions
For the Pollo Asado:
- In a large ziplock freezer bag and in the adobo, citrus juice, minced garlic, and spices. Add in chicken pieces, seal bag massage chicken and marinate 2-4 hours. Don't let it marinate for longer the 24 hours as it will toughen the chicken, you want TENDER.
- Heat your cast iron and add cooking oil. Cook chicken on medium-high heat for about 10 minutes each side, or until center reads 165 F. If you choose to grill your chicken cook each side 7-10 minutes or until center reads 165 F and the outside is nicely chared. Let rest 3 minutes before cutting.
For the Avocado salad:
- In a medium bowl add all ingredients and toss. Be carful not to smash the avocado.
To assemble bowls:
- Layer rice in 4 or 5 bowls and top with chiken and avocado salad. I like to add purple cabbage but green leaf lettuce wokrs great too! Enjoy!