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–+ servings
Citrus Pollo Asado Bowl with Avocado Salad, steamed white rice with lime wedges, red cabbage, and a side of avocado and tomato salad garnished with cilantro. The meal is arranged on a white plate on a stone surface.

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Citrus Pollo Asado Bowls with Avocado Salad

Prep: 2 hours
Cook: 20 minutes
Yield: 5
Sweet & Smokey Chicken Perfect addition to any meal!
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Ingredients
 

Pollo Asado

  • 2 lbs chicken, can use breast, thighs or whole
  • 2 tbsp adobo sauce from can
  • ½ 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
  • ¼ cup red onion diced
  • ⅓ cup cilantro leaves diced
  • ½ 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!
Author: Kaylen Carrera
Course: Main Course
Cuisine: Mexican
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