My grandmother makes pollo asado all the time. She always invites me over when she does because she knows it’s my favorite. I love pollo asado especially with some black beans. Although, grandma makes it a bit different. She uses adobo and sazon completo instead of individual spices. Also, she uses a store bought sour orange marinade that she swears by.

This staple in most families cooks up a large portion so that everyone can have seconds. Using a whole chicken and the spice blend, this can be served as a large weekend dinner. The sour orange mixture is a great way to glaze and flavor the meat.


  • 1 whole chicken
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1 tsp oregano
  • 1/2 tsp chili powder
  • salt and pepper to taste


  • 2 oranges
  • 1 lemon
  • 2 limes
  • 2 garlic cloves


  • 1 small onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 cups tomato sauce
  • 2 cups water
  • 1/2 cup dry white wine
  • 1 tsp granulated garlic
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 2 bay leaves
  • salt and pepper to taste


  • Season the chicken with salt, pepper, granulated garlic, granulated onion, oregano, and chili powder.
  • In a small bowl, combine the juice of the oranges, lemon, and limes, and stir in the minced garlic.
  • Pour the orange mixture all over the chicken, cover, and place in the fridge for a minimum of 2 hours.
  • After marinating, let the chicken come up to room temperature.
  • Preheat oven to 350 degrees F.
  • While the chicken comes to room temperature, heat a large skillet over medium-high heat with olive oil.
  • Add the onions, green, and red bell peppers and cook for 3-4 minutes.
  • Add the tomato sauce, water, granulated garlic, cumin, oregano, salt, pepper, bay leaves, and dry white wine.
  • Let the sauce come to a rapid boil, then reduce the heat to low and cook for 30 minutes.
  • Place the chicken in a baking dish, pour the sauce over the chicken, cover, and place it in the oven for 45 minutes.
  • Uncover the chicken and place it back in the oven for an additional 45 minutes or until the chicken is fully cooked through and the juices run clear.
  • Spoon out the grease from the sauce and pass the sauce through a sieve.
  • Serve the chicken on a platter and spoon over the sauce.
  • Garnish with cilantro if desired and enjoy!


Serving: 4g | Calories: 539kcal | Carbohydrates: 27g | Protein: 39g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 142mg | Sodium: 793mg | Potassium: 1109mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2105IU | Vitamin C: 132.9mg | Calcium: 101mg | Iron: 4.1mg