The Lunch Lady
Pollo asado with citrus finishing dressing
Achiote-marinated chicken with orange, lime and warm spices, chopped and tossed with an olive oil dressing and a savory orange reduction.
Published
- Servings
- 4
- Total time
- About 1 hour 20 minutes, including 30 minutes to marinate and 5 minutes to rest
Dress it before it hits the plate
The smell of this chicken cooking was incredible. Achiote brings an earthy flavor and that deep red-orange color. The smoked paprika in the dressing adds a little smoke, and the citrus plays really well with both. The kids crushed it.
The chicken went into the achiote paste first. The other seasonings went into a separate finishing dressing. We used extra virgin olive oil because we didn't have avocado oil, and it worked just fine.
Then I reduced orange juice with tamari and sugar and added that to the dressing. Chop the cooked chicken and toss it before serving. Don't skip that finish. It was worth the extra effort.
Home recipe
Pollo asado with citrus finishing dressing
The Lunch Lady · Jared Veldheer
- Servings
- 4
- Prep time
- About 25 minutes
- Cook time
- About 20 minutes in batches
- Total time
- About 1 hour 20 minutes, including 30 minutes to marinate and 5 minutes to rest
Equipment: Mixing bowls, heavy skillet or griddle, small saucepan, instant-read thermometer, kitchen scale
Make it with what you have
Choose your chicken
Use 2 pounds of boneless, skinless chicken for any of these options. Keep the marinade, seasonings and finishing sauce quantities the same. Choose one cut per batch and use its cooking directions below in place of the original tender timing. The recipe summary times describe the tender version; other cuts may take longer. All times are estimates. Check the thickest part with a thermometer, inserting from the side for thin pieces.
All options are included when you print.
Chicken option: Tenders
Coat with the achiote paste and marinate as directed. Cook in a lightly oiled skillet over medium-high heat for about 3 to 4 minutes per side, roughly 6 to 8 minutes total. Start checking at 6 minutes and remove at 165°F. Rest 5 minutes, chop, then toss with the separate olive-oil dressing and orange reduction.
Chicken option: Breasts
Slice boneless, skinless breasts horizontally into cutlets about 1/2 inch thick before coating with the achiote paste. Marinate as directed. Cook in a lightly oiled skillet over medium-high heat for about 4 to 6 minutes per side, roughly 8 to 12 minutes total, checking from 8 minutes. Remove at 165°F. Rest 5 minutes, slice across the grain and chop, then toss with the finishing dressing.
Chicken option: Thighs
Trim and unfold boneless, skinless thighs before coating with the achiote paste. Marinate as directed. Cook in a lightly oiled skillet over medium heat to medium-high heat for roughly 6 to 9 minutes per side, about 12 to 18 minutes total. Start checking at 12 minutes. Cook to at least 165°F; 175 to 185°F gives a more tender texture. Lower the heat if the paste darkens too quickly. Rest 5 minutes, chop and toss with the finishing dressing. Cook all cuts in uncrowded batches.
Ingredients
Check off ingredients as you go.
Chicken and achiote marinade
Separate finishing dressing
Orange reduction for the dressing
Instructions
Instructions
- Whisk all the achiote marinade ingredients except the chicken into a smooth paste. Add orange juice a teaspoon at a time only if needed to make it thick but spreadable. Toss thoroughly with the chicken, rubbing on the paste for an even, thin coating. Cover and refrigerate for 30 minutes, or overnight if preparing ahead.
- In a separate clean bowl, whisk together the finishing dressing ingredients. Start with the measured 4 grams of salt; tamari and Worcestershire will add salt too. This dressing never touches raw chicken.
- Combine the 1/4 cup orange juice, tamari and sugar in a small saucepan. Bring to a gentle simmer and reduce to about 2 tablespoons, roughly 4 to 8 minutes depending on the pan. It should lightly coat a spoon and still pour, not become sticky candy. Let it cool for a couple of minutes, then whisk it into the finishing dressing. Set aside while the chicken cooks.
- Heat a lightly oiled skillet or griddle. Cook using your chosen chicken option above, in uncrowded batches. Lower the heat if the paste darkens too quickly.
- Rest the chicken for 5 minutes, then chop into bite-size pieces. Whisk the dressing again. Toss about half through the warm chicken, taste a piece, then add more dressing until evenly coated and flavorful. Add a little more salt only if it needs it. Serve right away with rice, salsa and vegetables, or tuck into warm tortillas.
Recipe notes
- The achiote paste is the raw-chicken marinade. The olive oil and spice mixture is a separate finishing dressing, with the orange reduction added. Keep them in separate bowls throughout.
- Pure annatto powder and prepared achiote paste are different products. This recipe builds the paste from powder; a prepared paste already contains other seasonings and salt.
- Extra virgin olive oil works in both mixtures. Avocado oil is an alternative if that is what you have.
- The reduction amounts are a practical starting point for this two-pound home batch. Orange juice sweetness and soy sauce saltiness vary, so taste the dressed chicken before adding more salt or dressing.
- Achiote contributes color and earthy flavor. Its pigments have been studied for antioxidant activity, but that does not establish a specific health benefit from a serving of this chicken.
- Optional overnight marinating is additional to the listed time. Cooking times are approximate; thickness and pan crowding matter more than the clock.