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My Pollo Al Horno recipe comes from years of perfecting that perfect blend of spices. The way those seasonings caramelize on the chicken creating a smoky sweet crust while keeping the meat incredibly juicy inside is pure magic. Every time I make it the kitchen fills with the most incredible aroma.
Simple Yet Special
What makes this chicken so wonderful is how it stays perfectly moist while developing those beautiful flavors. That blend of smoky paprika and chipotle with just a touch of sweetness makes every bite amazing. Plus it's so easy to prepare you'll find yourself making it again and again.
What You'll Need
- Chicken Thighs or Breasts: Skin-on for maximum flavor and juiciness.
- Spices: Smoked paprika, chipotle powder, garlic powder, onion powder, and red pepper flakes for bold, smoky flavors.
- Seasonings: Kosher salt, black pepper, dried parsley or coriander, and a hint of brown sugar.
- Olive Oil: Helps the spices adhere and promotes even roasting.
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Let's Make It Together
- Start with Dry Chicken
- Pat that chicken really dry it's the secret to crispy skin.
- Make Your Spice Mix
- Blend all those beautiful seasonings they'll create such amazing flavor.
- Season with Love
- Get every piece well coated in olive oil and that spice blend.
- Time to Bake
- Let it roast until it's golden and perfect.
- Give It a Rest
- Let those juices settle back into the meat.
Make It Perfect
That meat thermometer is your best friend here making sure it hits 165°F means perfectly cooked chicken every time. And don't skip the resting step it keeps all those delicious juices where they belong.
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Serve It Right
I love this with cilantro lime rice and some roasted vegetables. Warm tortillas on the side let you make instant tacos. And don't forget fresh salsa it adds such a bright touch.
Keep It Fresh
This chicken keeps beautifully in the fridge perfect for meal prep through the week. When you reheat just cover it with foil to keep it moist. It's amazing how versatile the leftovers are too.
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Preguntas Frecuentes
- → ¿Qué corte de pollo es mejor?
- Tanto muslos como pechugas funcionan. Los muslos suelen ser más jugosos, mientras que las pechugas son más magras.
- → ¿Por qué secar el pollo?
- Secar el pollo permite que la piel quede crujiente y ayuda a que las especias se adhieran mejor.
- → ¿Cómo saber si está listo?
- Con un termómetro de cocina, verifica que la temperatura interna alcance 165°F (74°C) en la parte más gruesa.
- → ¿Por qué dejarlo reposar?
- Reposar 5 minutos después de cocinar permite que los jugos se redistribuyan, dejando la carne más jugosa.
- → ¿Puedo ajustar el nivel de picante?
- Reduce o elimina los copos de chile y chipotle si prefieres menos picante. Añade más si te gusta más intenso.