Entree: Mexico – Pacific Coast Mexico — Sinaloa – Pollo a la Plaza (Plaza-style Chicken)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 45 min

Total 1 hr 20 min

Ingredients

- 4 bone-in, skin-on chicken leg quarters, approx. 10 oz (280 g) each (total approx. 2.5 lb / 1.1 kg)
- 1/2 cup (120 ml) naranja agria or orange juice (if unavailable, use 1 medium orange plus 2 tbsp (30 ml) lime juice)
- 1/4 cup (60 ml) lime juice
- 2 tbsp (30 g) achiote paste (annatto paste)
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, minced (approx. 12 g)
- 2 tsp (4 g) dried Mexican oregano
- 1 tsp (5 g) ground cumin
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) soy sauce or Maggi seasoning (optional, for depth)
- 1 tsp (5 g) crushed red pepper flakes or 1 dried guajillo chile rehydrated and blended (optional for mild heat)

For Mexican red rice (arroz rojo)
- 1 1/2 cups (270 g) long-grain white rice, rinsed until water runs clear
- 2 tbsp (30 ml) vegetable oil
- 1 small white onion, finely chopped (about 3 oz / 85 g)
- 2 garlic cloves, minced (approx. 6 g)
- 2 medium tomatoes, blended or 1 14 oz (400 g) can crushed tomatoes (use fresh for coastal flavor)
- 2 3/4 cups (650 ml) low-sodium chicken broth
- 1 tsp (5 g) kosher salt
- 1/2 cup (75 g) frozen peas (optional)

Charred peppers & onions
- 2 poblano peppers (or poblano + bell pepper), halved and seeded
- 1 large red onion, cut into thick wedges
- 2 tbsp (30 ml) olive oil
- Salt and pepper to taste

Cucumber-tomato salad
- 1 large cucumber, peeled if desired and diced (about 10 oz / 280 g)
- 2 medium tomatoes, diced (about 10 oz / 280 g)
- 2 tbsp (30 ml) lime juice
- 2 tbsp (8 g) chopped fresh cilantro
- 1/4 tsp (1 g) salt

To serve
- Lime wedges
- Extra chopped cilantro

Instructions

Short Description:
Pollo a la Plaza is Sinaloa-style marinated chicken, bright with citrus and local spices, grilled or roasted and served with Mexican red rice, charred peppers and onions, and a fresh cucumber-tomato salad for a complete coastal main course.

Regional Notes:
This Sinaloa version highlights abundant citrus (naranja agria/bitter orange or orange+lime) and annatto/achiote for color and gentle earthiness, then finishes over fire to get a light char favored on the Pacific coast. Paired with arroz rojo and charred vegetables it reflects the region's coastal, market-driven plates rather than inland stews.

1. Make the marinade: In a blender or bowl, combine naranja agria or orange juice, lime juice, achiote paste, olive oil, minced garlic, dried oregano, ground cumin, salt, black pepper, soy sauce (if using), and crushed red pepper or rehydrated guajillo. Blend or whisk until smooth.
2. Marinate the chicken: Place the chicken leg quarters in a large zip-top bag or nonreactive dish. Pour marinade over the chicken, massage to coat well, and refrigerate for at least 2 hours and up to overnight for best flavor.
3. Prepare the rice: Rinse rice and set aside. In a medium saucepan, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and sauté 30 seconds. Stir in the blended tomatoes (or crushed tomatoes) and cook 2–3 minutes. Add the rinsed rice and stir to coat in the tomato mixture for 2 minutes.
4. Simmer the rice: Add chicken broth and 1 tsp (5 g) salt, bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. If using, stir in frozen peas, cover, and let sit 5 minutes off the heat. Fluff with a fork and keep warm.
5. Preheat grill or oven: If grilling, preheat to medium-high (about 400°F / 200°C). If roasting, preheat oven to 425°F (220°C) and line a baking sheet with foil or use a roasting pan.
6. Prepare vegetables for charring: Toss poblano halves and red onion wedges with 2 tbsp (30 ml) olive oil and salt and pepper. Set aside.
7. Grill method — chicken: Oil the grill grates. Remove chicken from marinade (reserve marinade) and place skin-side down over direct heat to sear for 4–6 minutes until nicely browned and slightly charred. Move chicken to indirect heat, skin-side up, and cook covered for 20–30 minutes, turning once, until internal temperature reaches 165°F (74°C). While chicken cooks, place peppers and onion wedges skin-side down over direct heat and char, turning occasionally, about 8–12 minutes, until softened and blistered.
8. Grill method — finish with reserved marinade (optional and only if boiled): Bring reserved marinade to a full boil in a small saucepan and simmer 2 minutes (to cook raw juices), then brush onto chicken in the last 5 minutes of cooking for extra glaze.
9. Oven-roast alternative: Place marinated chicken skin-side up on a roasting pan. Roast at 425°F (220°C) for 35–45 minutes, basting once with reserved marinade that has been boiled for 2 minutes, until internal temperature is 165°F (74°C) and skin is crisp. Roast poblano halves and onion wedges alongside the chicken or under the broiler, turning to char, until blistered about 12–15 minutes.
10. Make the cucumber-tomato salad: While chicken rests, combine diced cucumber, diced tomatoes, lime juice, chopped cilantro, and 1/4 tsp (1 g) salt in a bowl. Toss and adjust seasoning.
11. Rest and finish: Transfer cooked chicken to a cutting board and rest 5–8 minutes. Peel and slice charred poblanos into strips and separate onion wedges.
12. Plate and serve: Serve each chicken quarter with a generous scoop of arroz rojo, a portion of charred peppers and onions, and a helping of cucumber-tomato salad. Garnish with lime wedges and extra cilantro.