Puerto Rican Pollochón Recipe: This Baked Chicken Recipe With Crackly Skin Tastes Like Lechón (7 Ingredients) by Donna John
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Pollochón is an interesting – and delicious – Puerto Rican chicken dish. The Puerto Rican recipe is interesting because the baked chicken is seasoned to taste like traditional roast pork or suckling pig. After being quickly marinated in an intensely seasoned homemade paste, the chicken is baked at a high temperature to get the juicy meat and crackly skin roast pork is known for. All I know is that this Pollochón recipe is easy, flavorful and absolutely delicious.
This Pollochón recipe was inspired by a Food & Wine recipe. After reading the comments, I adjusted the recipe and was so happy with the results. The original recipe called for 1/4 cup adobo seasoning, which sounds ultra salty to me. Reducing the amount of adobo seasoning made this baked chicken recipe perfect for our tastes.
This high-protein recipe is worth adding a bottle of adobo seasoning to your pantry, if you don't already cook with it. Adobo seasoning is a Latin spice blend made with salt, garlic powder, onion powder, oregano and black pepper. There are several other varieties available that have added lemon, cumin or other spices. I chose to go with the basic seasoning.
Here is your gluten-free shopping list for this savory baked Puerto Rican chicken recipe: chicken thighs and/or drumsticks (or a combination of both), fresh garlic, olive oil, adobo seasoning, black pepper, dried pr fresh oregano and vinegar. Because it is cooked at a high heat, the chicken bakes up in about 30 to 35 minutes to tender, juicy, crispy perfection.
The chicken is wonderful served over rice or your favorite grain for an easy high-protein dinner. (Check out the health benefits of protein.) Add your favorite dinner side dishes and enjoy this chicken that mimics the flavor of pork or suckling pig. (Just don't try to stick an apple in the chicken's mouth!)
Cuisine: Puerto Rican
Prep Time: 5 minutes plus 45 minutes to marinate
Cook Time: 30 to 35 minutes
Total Time: 35 to 40 minutes plus time to marinate
Servings: 6
Ingredients
- 3 pounds chicken thighs and/or drumsticks, bone-in and skin-on
- 1/2 cup garlic cloves, peeled (I used 1 head of garlic)
- 1/3 cup olive oil
- 1/8 cup adobo seasoning
- 1 1/2 teaspoons black pepper (I used about 1 teaspoon)
- 1 tablespoon dried oregano (or 1/4 cup fresh oregano)
- 3 tablespoons white vinegar (or apple cider vinegar)
Here's how to make it:
- Put the garlic cloves, olive oil, adobo seasoning, black pepper, oregano and vinegar into a blender or food processor.
- Blend until smooth.
- Put the chicken into a bowl.
- Pour the marinade over the chicken. Use your hands to thoroughly coat the chicken, getting some under the skin. (I gently lifted the skin of the chicken before pouring the marinade over it.) Let the chicken sit at room temperature for about 45 minutes. (You can also marinated for longer in the fridge. Be sure to let the chicken come to room temperature before baking.)
- Place the chicken on a baking sheet. (I covered my baking sheet with aluminum foil for easier cleanup.)
- Bake the chicken in a preheated 400-degree F oven for 30 to 35 minutes, or until the chicken is cooked through. Chicken is cooked through at 165 degrees F internal temperature on a food thermometer. Turn the broiler on a broil for a minute or two to crisp up the skin. (Watch it closely so it doesn't burn!)
- Serve the chicken drizzled with the pan drippings. Store any leftover chicken in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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