Ultimate Gluten Free Pollo Asado Bowls
Sazon scented rice and black beans are topped with mojo inspired chicken thighs.
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Servings: 4
Equipment
- 1 Blender
- 1 Skillet
- 1 medium stockpot
Ingredients
Asado Chicken
- 2 lbs boneless skinless chicken thighs
- 1 packet Sazon seasoning
- 1 garlic clove large
- 1 cup orange juice
- 1 1/2 tsp kosher salt
- 1 bunch cilantro
- 1 tbsp olive oil plus 2 tbsp for cooking
- 2 tsp chili oil sauce
Rice and Beans
- 2 cups Canilla extra long grain rice
- 4 cups water
- 1 1/2 tsp kosher salt
- 1 packet Sazon seasoning
- 1 cup fresh tomatoes, diced
- 1 cup Goya black beans, drained and rinsed
Chicken Asado Bowls
- shredded purple cabbage
- sliced or cubed avocado
- fresh cilantro
Instructions
Asado Chicken
- Add the Sazon, orange juice, garlic, cilantro, salt, and both oils a blender. Blend until smooth.
- Place the chicken in an airtight container and pour in the marinade. Allow the chicken to marinate for at least 4 hours in the refrigerator.
- When ready to cook heat a large skillet over medium heat with 2 tbsp olive oil.
- Add the chicken to the pan, careful not to crowd. You can work in batches.
- Allow the first side to cook about 4 minutes until golden brown. Flip and cook the second side another 4 minutes. They should be golden brown and have an internal temperature of 165 degrees.
- Allow the chicken to rest for several minutes before cutting them into cubes.
Rice and Beans
- Add the rice, Sazon, water, and salt to a medium sized stockpot over medium-low heat. Allow the rice to come to a boil and absorb most of the water.
- Once most of the water has been absorbed, turn off the heat and allow the rice to sit for 5 minutes before fluffing.
- Stir in the tomatoes and black beans.
Chicken Asado Bowls
- To build your bowls, add a layer of the rice and beans. Top with chicken. Add shredded cabbage, fresh cilantro, and avocado.
- Enjoy!
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