Pollochón

Inspired by the flavours of Puerto Rican lechón, this highly umami-rich roast chicken is a bold yet delicious take on roast poultry that’s rooted in Puerto Rican culinary traditions. Lechón, the crown jewel of of Puerto Rican cuisine, is a whole suckling pig slow-roasted over open flames or charcoal. Heavily and heavenly seasoned with a paste that’s made with lots of garlic, oregano, and adobo seasoning, it is known for its incredibly juicy meat and prized crackling skin. In this recipe the adobo paste is massaged under the skin and over every nook of the bone-in, skin-on chicken thighs, infusing it with savoury, bold, tangy, herbaceous notes that deepen as it roasts.

adapted from Food and Wine

Chimichurri ©angiesrecipes	Adobo Seasoning	Chicken
10 g Parsley, finely chopped 2 Large garlic cloves , minced 1½ tbsp Red wine vinegar 1 tbsp Fresh oregano leaves 1 tsp Crushed red pepper ¼ tsp Sea salt ¼ tsp Freshly milled black pepper 60 ml Olive oil	1 tbsp Fine sea salt 1 tbsp Paprika 2 tsp Turmeric 2 tsp Ground black pepper 1½ tsp Onion powder 1½ tsp Dried oregano 1½ tsp Ground cumin 1 tsp Garlic powder 1 tsp Chilli powder	2 Garlic bulbs (20-30 cloves) 80 ml Olive oil 3-4 tbsp Adobo seasoning 10 g Fresh oregano leaves 3 tbsp Apple cider vinegar 1½ tsp Freshly milled black pepper 1.2-1.5 kg Bone-in, skin-on chicken thighs

For chimichurri, add parsley, garlic, red wine vinegar, oregano leaves and crushed red pepper in a bowl. Season with salt and pepper. Pour in olive oil and let stand for 30 minutes before using.
Adobo seasoning, place all the ingredients in a bowl. Set aside. For adobo paste, combine garlic, olive oil, adobo, oregano, vinegar, and pepper in a blender or food processor. Blend or process on high speed until a smooth paste forms, 30 seconds to 1 minute.
Place the chicken thighs and half of the adobo paste in a large bowl. The remaining adobo paste can be stored in an airtight glass or plastic container in the fridge for up to 2 months. Using clean hands, massage the adobo into the chicken, trying to get it underneath the skin so it's evenly coated. Cover and marinate at room temperature for 45 minutes or in the fridge for up to 6 hours (bring to room temperature before roasting if refrigerated).
Preheat to 200C/400F. Place the marinated chicken thighs, skin side up and 1 inch apart, on a large baking dish. Scrape all the adobo from the bowl onto the chicken.
Roast the chicken until light golden and sizzling on the pan, about 35 minutes. Switch the oven to broil on High. Broil until the skin turns deep golden and starts to blister on top, 3 to 5 minutes. Remove from the oven and let rest for 5 to 10 minutes before serving. Serve topped with chimichurri.

6 comments:

smakolykinadiecie 27/8/26 13:10: O mniam! Ależ apetycznie i pięknie wyglądające danie. Idealne dla mojego męża,bo bardzo lubi pieczonego kurczaka. Serdecznie pozdrawiam 🪷
Judee 27/8/26 14:29: Looks good Angie. I'm not really familiar with Puerto Rican flavoring.
Tom 27/8/26 14:45: ...Angie, another work of art!
Diane 27/8/26 15:24: We love spicy food so this would be good for us. Thanks Angie. P.S. Re all you foods starting with P. The only food on earth that both my husband and I hate is peanut butter!!! Cheers Diane.
DEZMOND 27/8/26 15:33: I made just some millet patties for lunch today and cucumber salad, it is hot again, so was not in much mood for cooking anything more complex.
Balvinder 27/8/26 15:49: My family loves this type of roast chicken. Its easier to serve with salad, rice or just vegetables.