Pollo al Horno, Chicharrón with Rice and Beans

This hearty dish combines crispy pollo al horno (oven-baked chicken), golden chicharrón (crispy pork belly), and savory rice and beans, all served with a fresh and spicy homemade salsa picante. It’s a flavorful and comforting meal that brings bold Latin flavors to the table.

Ingredients

For the Salsa Picante

• 1 carrot

• 3–4 cloves garlic

• ½ onion

• 1 bunch cilantro

• 2–3 pickled jalapeños

• ¼ cup water

• Salt and pepper, to taste

For the Chicken (Pollo al Horno)

• 1 pack chicken thighs

• 1 tsp ground annatto

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp garlic powder

• Salt and pepper, to taste

• 1 tbsp olive oil

For the Rice and Beans

• 2 cups long-grain rice, rinsed

• 1 can black beans, rinsed and drained

• 1 small onion, diced

• 3–4 cloves garlic, minced

• 1 chicken bouillon cube

• 2 bay leaves

• 4 cups water

• 1 tbsp olive oil

• Salt and pepper, to taste

For the Chicharrón

• 1 pack pork belly, cut into chunks

• 1 onion, quartered

• 3–4 cloves garlic, smashed

• 2 bay leaves

• 1 tsp whole black peppercorns

• Water (enough to cover)

Instructions

Salsa Picante

1. In a blender, combine carrot, garlic, onion, cilantro, pickled jalapeños, and water.

2. Blend until smooth, then season with salt and pepper.

3. Refrigerate until ready to serve to let the flavors meld.

Chicken (Pollo al Horno)

1. In a bowl, marinate chicken thighs with annatto, cumin, smoked paprika, garlic powder, olive oil, salt, and pepper. Let sit for at least 20 minutes.

2. Preheat air fryer to 400°F (200°C).

3. Air fry chicken for 20 minutes, flip, then cook for another 15–20 minutes or until internal temperature reaches 165°F (74°C).

Rice and Beans

1. In a pot, sauté onion and garlic in olive oil until fragrant.

2. Add bouillon cube, bay leaves, and rice. Stir-fry for 2–3 minutes.

3. Add beans and stir for another 2–3 minutes.

4. Pour in water, bring to a boil, then cover and cook until rice is tender and water is absorbed.

5. Fluff with a fork, cover again, and rest for 5 minutes.

Chicharrón

1. In a pot, combine pork belly, onion, garlic, bay leaves, and peppercorns. Cover with water and boil for 20 minutes. Discard aromatics.

2. Preheat air fryer to 400°F (200°C).

3. Air fry pork belly for 20 minutes, flip, then cook for another 20 minutes. Flip once more and air fry an additional 20 minutes, until golden brown and crispy.

Serving

Plate the chicken, chicharrón, and rice and beans together. Serve with a generous spoonful of salsa picante on the side and enjoy this bold, flavorful dish.