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Chicken Asado

Servings: 4

Serving Size: 296g

Cook Time: 25 minutes

This milder Mexican/Argetine dish can be served in a variety of ways. Serve with Mexican rice and veggies or with warm soft tortillas and your choice of toppings.


  • 4 HARVESTLAND® Fresh Boneless, Skinless Chicken Breasts
  • 2 tbsp. olive oil — divided
  • 1/2 c. shallots — chopped
  • 3 cloves garlic — minced
  • 1 can tomato sauce (8 oz)
  • 2 tbsp. reduced sodium soy sauce
  • 2 tbsp. fresh lemon juice
  • 1/4 c. water
  • 1 Bay leaf
  • 2 tsp. chili powder
  • 2 tsp. dried oregano
  • 1/4 tsp. Black pepper


  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken; cook 3 minutes on each side until lightly browned. Remove and set aside.
  2. Add remaining oil, shallots and garlic to pan; cook 1 minute to soften. Stir in tomato sauce, soy sauce, lemon juice, water and bay leaf.
  3. Bring to a boil; reduce heat to medium-low. Stir in chili powder, oregano and pepper. Add chicken; cover and cook 12-15 minutes, turning occasionally or until chicken is fully cooked (thermometer inserted in the thickest part of the breast registers 170°F).
  4. Serve chicken over rice, if desired.