In the Name of Sol Food, a Puerto Rican eatery chain with locations in California, USA, is known for its Pollo al Horno. In Spanish, the phrase “baked poultry” is “pollo al horno.
Pollo al Horno is a baked chicken meal at Sol Food that comes with rice, beans, and plantains and is marinated beforehand.
The citrus juices and spices in the marinade give the poultry a bright and zesty flavor. The meals at Sol Food are well-known for incorporating authentic Puerto Rican flavors and ingredients.
How To Make Sol Food’s Pollo al Horno
Puerto Rican fare is a must-try for foodies. Its rich Spanish, African, and Indigenous elements give it a unique flavor and texture. Pollo al Horno is a Puerto Rican favorite.
Sol Food’s Pollo al Horno is unmatched. Sol Food, a California-based Puerto Rican restaurant, offers delicious Pollo al Horno. If you don’t live in California or prefer cooking at home, my step-by-step guide will help you make Sol Food Pollo al Horno. It’s simpler than you think and worth the work.
Sol Food’s Pollo al Horno Ingredients:
For the Marinade:
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
For the Rice:
- 2 cups long-grain rice
- 3 cups water
- 1 tablespoon vegetable oil
- 1 teaspoon salt
For the Beans:
- 1 can of black beans, drained and rinsed
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
For the Plantains:
- 2 ripe plantains
- 2 tablespoons vegetable oil
- Salt, to taste
Instructions To Make Sol Food’s Pollo al Horno
Marinate the Chicken:
In a large mixing bowl, whisk together all the ingredients for the marinade until well combined. Reserve 1/2 cup of the marinade for later use. Place the chicken in a large resealable bag and pour in the marinade, making sure the chicken is evenly coated. Seal the bag and refrigerate for at least 2 hours or overnight for the best results.
Cook the Chicken:
Preheat the oven to 375°F (190°C). Take the chicken out of the refrigerator and discard the marinade. Place the chicken in a baking dish and bake for 30 minutes. After 30 minutes, brush the reserved marinade over the chicken and continue baking for another 20-25 minutes or until the chicken is cooked through and the skin is crispy.
Cook the Rice:
In a medium saucepan, bring the water to a boil over high heat. Add the rice, vegetable oil, and salt, and stir well. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and cook for 18-20 minutes or until the rice is tender and the water is absorbed. Remove from the heat and let it sit covered for 5-10 minutes.
Cook the Beans:
In a medium saucepan, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for 30 seconds or until fragrant. Add the black beans, cumin, salt, black pepper, and water, and stir well. Bring to a boil, then reduce the heat to low, cover the saucepan with a lid, and simmer for 10-15 minutes or until the beans are heated through and the liquid has thickened slightly.
Cook the Plantains:
Peel the plantains and slice them diagonally into 1-inch thick pieces. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the plantains and cook for 2-3 minutes on each side or until golden brown. Remove the plantains from the skillet and place them on a paper towel-lined plate to absorb any excess oil. Sprinkle with salt to taste.
Serving Sol Food’s Pollo al Horno
Sol Food Rice, black beans, and sweet plantains accompany Pollo al Horno. A basic green salad or avocado slice on the side adds freshness and texture.
Serve the rice and poultry on a plate. Add black beans and fried plantains to the poultry. Garnish with fresh cilantro or parsley for color and flavor.
Serve iced tea or lemonade with this tasty meal. Serve it with a cold drink of Puerto Rican coquito, a coconut-based alcoholic beverage.
Sol Food’s Pollo al Horno (Baked Chicken Thighs)
Ingredients
For the Marinade:
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Chicken:
- 4 bone-in skin-on chicken thighs
- 4 bone-in skin-on chicken drumsticks
For the Rice:
- 2 cups long-grain rice
- 3 cups water
- 1 tablespoon vegetable oil
- 1 teaspoon salt
For the Beans:
- 1 can of black beans drained and rinsed
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
For the Plantains:
- 2 ripe plantains
- 2 tablespoons vegetable oil
- Salt to taste
Instructions
- In a large mixing bowl, whisk together all the ingredients for the marinade until well combined. Reserve 1/2 cup of the marinade for later use. Place the chicken in a large resealable bag and pour in the marinade, making sure the chicken is evenly coated. Seal the bag and refrigerate for at least 2 hours or overnight for the best results.
- Preheat the oven to 375°F (190°C). Take the chicken out of the refrigerator and discard the marinade. Place the chicken in a baking dish and bake for 30 minutes. After 30 minutes, brush the reserved marinade over the chicken and continue baking for another 20-25 minutes or until the chicken is cooked through and the skin is crispy.
- In a medium saucepan, bring the water to a boil over high heat. Add the rice, vegetable oil, and salt, and stir well. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and cook for 18-20 minutes or until the rice is tender and the water is absorbed. Remove from the heat and let it sit covered for 5-10 minutes.
- In a medium saucepan, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for 30 seconds or until fragrant. Add the black beans, cumin, salt, black pepper, and water, and stir well. Bring to a boil, then reduce the heat to low, cover the saucepan with a lid, and simmer for 10-15 minutes or until the beans are heated through and the liquid has thickened slightly.
- Peel the plantains and slice them diagonally into 1-inch thick pieces. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the plantains and cook for 2-3 minutes on each side or until golden brown. Remove the plantains from the skillet and place them on a paper towel-lined plate to absorb any excess oil. Sprinkle with salt to taste.
