Pollo Asado con Arroz Rojo (Citrus Achiote Chicken with Red Rice)
Chicken thighs marinated in orange, lime and achiote, roasted until golden and served over fluffy red rice.
Made with Mexican red rice (arroz rojo) and Pollo asado marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £1.69 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken thighs in a bowl or bag with your ready made pollo asado marinade (see the base recipe). Turn to coat and chill for at least 2 hours, or overnight. Wash your hands and the bowl afterwards.
- 2
Heat the oven to 200°C (180°C fan). Lay the onion wedges in a roasting tin and sit the chicken on top, skin side up. Discard any leftover raw marinade. Do not use it as a sauce.
- 3
Roast for 40 to 45 minutes until the skin is deep golden and the juices run clear when you pierce the thickest part. The chicken must reach 75C in the centre.
42 min - 4
Meanwhile, warm your ready made arroz rojo (see the base recipe) in a covered pan with 3 tbsp water over a low heat for 6 minutes, until steaming hot all the way through.
6 min - 5
Rest the chicken for 5 minutes, then serve on the rice with the roasted onions and any tin juices spooned over.
- 6
Top with radishes and coriander and serve with the lime wedges.
5 min
Tips
- Marinate for at least 2 hours so the citrus and achiote reach the meat. Over 24 hours the acid makes chicken mushy.
- Dry the skin lightly with kitchen paper after taking it from the marinade for crisper skin.
- Use a meat thermometer if you have one. Thighs are still juicy at 75C and are forgiving.
- For grilled chicken, cook skin side down on a medium barbecue for 15 minutes, then turn and finish for 20 minutes more.
Storing and freezing
Cool and refrigerate the chicken and rice separately within 1 hour. Keep for up to 2 days. Reheat the chicken until steaming hot all the way through and the rice only once.
Questions
Can I use chicken breast instead?
Yes. Use 4 boneless breasts, marinate for 2 hours only and roast at 200C for 25 to 30 minutes until 75C in the centre. Thighs stay juicier.
Where do I buy achiote?
The marinade base uses achiote paste, sold in the world foods aisle of larger UK supermarkets and online. Check the label if you need it gluten free.
Is it spicy?
No. Pollo asado is citrusy, earthy and savoury, not hot. Serve a salsa roja or salsa verde on the side for heat.
More made with mexican red rice (arroz rojo)
Albóndigas en Mole Poblano (Meatballs in Mole)
GFNFAlbóndigas al Chipotle con Arroz Rojo (Chipotle Meatballs with Red Rice)
GFNFHPMuslos de Pollo en Mole con Arroz Rojo (Mole Chicken Thighs with Red Rice)
GFDFEFArroz Rojo con Carnitas y Chicharos (Red Rice with Pork and Peas)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.