Pollo (Chicken)

The mother of invention is necessity. My parents were in town and for many Indian dishes you serve a side of plain yogurt. It’s a cooling agent to all the Indian spices. Well, after they left I had a bunch of yogurt leftover so I decided to make a marinade for my chicken from the leftover yogurt. There was a need to finish it, so why not repurpose it? I rummaged around my pantry and found this amazing latin paste I had grabbed from my recent trip to Costa Rica and started whipping up this tasty delight. Hope you enjoy my latin inspired pollo!

  • 1 tbsp of achiote paste (blend of red spices from Mexico, available i grocery stores that sell Goya brand products or you can order any brand from amazon)
  • 1 tsp of salt
  • 1 tbsp of crushed garlic or 4 cloves
  • 1 fistful or bunch of cilantro leaves
  • 4-5 green onions (both white ends and green portions)
  • 1/2 container or 1 lb. of plain yogurt
  • 2 tbsp of olive oil
  • 1.5 lbs or 5 drumsticks of chicken (bone-in chicken thighs would be good too)

Combine in blender or food processor and coat the mixture over a dish of drumsticks. Marinade for 24 hrs and then bake in oven at 425 degrees for 30 minutes. To keep moist while cooking, baste with melted butter (or lemon juice if you want to be waist line friendly). Serve hot.

IMG_9726

Happy Eating, XO.

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2 thoughts on “Pollo (Chicken)

  1. I’m wondering how that would work if you cooked it on the grill. My father used to make a wonderful yoghourt-based Indian marinade that grilled fabulously. I suspect this would do the same!

    • yes! I actually have done drumsticks on the grill and they come out amazing! Thanks for the comment! Hopefully you enjoy this recipe& it does justice to your father’s.

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