Pollo Asado Sinaloense con Arroz Rojo (Citrus Roast Chicken with Red Rice)
Chicken legs marinated in orange, lime and oregano, roasted until golden and served with red rice and avocado salsa.
Made with Creamy avocado salsa and Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10 + marinating
- LevelEasy
- Costabout £1.73 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
Whisk the orange juice, lime juice, vinegar, garlic, oregano, cumin, paprika, salt and olive oil in a large bowl. Add the chicken and turn to coat. Cover and chill for at least 2 hours, or overnight.
- 2
Heat the oven to 200°C (180°C fan). Lift the chicken out and arrange it skin side up on a roasting tray. Throw away the leftover marinade, as it held raw chicken.
- 3
Roast for 45 to 50 minutes, turning once halfway, until the skin is deep golden and the thickest part has no pink and the juices run clear.
47 min 30 s - 4
Rest for 10 minutes under foil.
- 5
Warm the red rice from your base recipe in a covered pan with a splash of water until steaming hot all the way through. Do not reheat it more than once.
- 6
Serve the chicken on the rice with your ready made creamy avocado salsa (see the base recipe) on the side, and extra lime wedges.
Tips
- Marinate overnight for the best flavour, but never longer than 24 hours.
- Pat the skin dry before roasting so it crisps.
- Check the thickest thigh with a thermometer: 75 C or above means it is safely cooked.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 3 days. Reheat until steaming hot all the way through. Reheat the rice once only.
Questions
Can I grill it instead?
Yes. Barbecue over medium heat for 35 to 40 minutes, turning, until cooked through. Keep the heat moderate so the outside does not burn.
Can I use a whole chicken?
Yes. Spatchcock a 1.6 kg chicken and marinate it, then roast at {t190} for about 1 hour 10 minutes until the juices run clear.
Is it spicy?
No. The chicken is citrusy and smoky, not hot. The avocado salsa adds mild chilli.
More made with creamy avocado salsa
Salmón al Adobo de Guajillo con Aguacate (Guajillo Salmon with Avocado Salsa)
EFNFLCTostadas de Chorizo con Papa (Chorizo and Potato Tostadas with Avocado Salsa)
GFDFEFCeviche de Callo de Hacha (Scallop Ceviche)
GFDFEFPlato de Arroz Rojo, Frijoles y Plátano Frito (Rice, Beans and Fried Plantain Plate)
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.