Skillet Pastor Chicken

Salvo
Are you looking for chicken recipes? An excellent option is this Skillet Pastor Chicken. A delicious preparation of marinated chicken with achiote, cooked in a skillet in the oven. The secret to cooking this chicken in the skillet is that the skillet helps retain heat, making it crispy and juicy. Enjoy this easy Skillet Pastor Chicken recipe without worrying about how to wash the dishes afterward; the solution is called Salvo® Más Poder. What side dish would you pair with this recipe?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 chicken, open and clean
  • 1/4 cups vegetable oil, for the marinade
  • 1 cup achiote, liquid, for the marinade
  • 1 tablespoon garlic, finely chopped, for the marinade
  • 1 cup pineapple juice, for the marinade
  • 1 tablespoon clove powder, for the marinade
  • 1/8 cups white vinegar, for the marinade
  • 2 guajillo chiles, for the marinade
  • 2 ancho chiles, for the marinade
  • 1 tomato, roasted, for the marinade
  • 1 tablespoon achiote, for the marinade
  • 1/2 onions, for the marinade
  • 1/2 teaspoons cumin, for the marinade
  • 3 cloves, for the marinade
  • 1/4 cups pineapple juice, for the marinade
  • 1 tablespoon vegetable oil, for cooking the marinade
  • 2 slices pineapple, for the sauce
  • 2 Habanero chiles, for the sauce
  • 1/2 red onions, for the sauce
  • 1 clove garlic, with skin, for the sauce
  • 1 tablespoon coarse salt, for the sauce
  • 1 lime juice, for the sauce
  • 1/4 cups fresh cilantro, finely chopped, for the sauce
  • 1/4 cups olive oil, for the sauce
  • pineapple, roasted, cut into cubes
  • red onion, cut into rings, for serving
  • potato chips, for serving
Preparation
50 mins
50 mins
Low
  • Place the chicken in a baking dish and marinate with the oil, liquid achiote, garlic, pineapple juice, and cloves for 30 minutes.
  • Heat a deep skillet over medium heat and sear the chicken with the marinade until golden brown, remove the chicken from the skillet and set aside. Wash with Salvo® Más Poder, the grease-cutting expert.
  • For the marinade, blend the vinegar with the chilies, tomato, achiote, onion, cumin, cloves, and pineapple juice until you have a smooth sauce.
  • In the same skillet, heat a little oil and cook the marinade until it changes color, add the chicken you set aside earlier and cook in the pastor marinade until cooked through. Remove and set aside.
  • For the sauce, roast the pineapple, habanero, red onion, and garlic with skin on a griddle until charred. Remove from the griddle and finely chop the ingredients and the pineapple into cubes, in a molcajete, place the garlic, habaneros, salt, grind until a paste is formed, add lime juice, place the pineapple, onion, cilantro, and olive oil, mix until combined.
  • Serve the chicken with pineapple and onion for garnish, accompany with the molcajete sauce, potatoes, and tortillas, form a taquito and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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