Juicy, bold, and flavorful Puerto Rican chicken also known as "pollo al horno" is the perfect chicken recipe to start off with if you're new to cooking Puerto Rican food!
The first recipe I learned to make at age 10 is this Puerto Rican chicken recipe. It's simple, uses a lot of spices, and the flavor is out of this world. Enjoy it for dinner with a side of Spanish rice, kidney beans, sweet plantains, and avocado for the ultimate Puerto Rican dinner!
What spices are used for puerto rican chicken?
What makes Puerto Rican chicken stand out is the amount of spices and herbs used. Latin recipes in general is known for it's spices and bold flavors. We do not shy away from flavor, and welcome it with every meal. I say that if you have garlic powder, dried oregano, salt and pepper, you're set- but that's just the beginning!
Ingredients used for Puerto Rican Chicken:
- salt
- pepper
- oregano
- garlic powder
- sazon seasoning (you can replace it with turmeric if desired or ground annatto for color)
- Homemade sofrito, completely optional -your Puerto Rican chicken will still taste great without it.
- Some people like to add Adobo seasoning, but I think there's enough sodium here!
Related Recipe: Cuban Pernil (Pulled Pork)
How To Make Puerto Rican Chicken In The Oven
Once you've added your seasonings to your Puerto Rican chicken, it's time to mix it all up! Be warned, sazon seasoning colors your hands. Be sure to either wear gloves or wash your hands as soon as you're done seasoning your chicken. Growing up my mother would always score the chicken, but it's not necessary.
For the ultimate flavor, you should let your seasoned Puerto Rican chicken sit in the refrigerator overnight -or at least two hours, before baking your chicken.
Do you cover chicken when baking in the oven?
Covering chicken when baking in the oven is done to keep the chicken as moist as possible. For this Puerto Rican chicken recipe with drumsticks, you don't have to, but you absolutely can! Remove the foil during the last 10 minutes so the skin can crisp up a bit.
If you want completely crispy skin, skip the cover on the chicken while baking!
How long to bake chicken in the oven?
Once your chicken has marinated, you'll add it to a pan and bake it at 350 for an hour. Flip it halfway through, and if desired, you can brush BBQ sauce over it for the ultimate oven baked BBQ chicken recipe. I tend to do this to half of the chicken, this way the kids that want the naked baked chicken can enjoy it without BBQ sauce.
For extra crisp, you can set your oven to like 425 for the last 5-10 minutes. I especially do this when I make BBQ chicken.
For wings, reduce total baking time to about 40 minutes.
For boneless chicken, depending on the size of the breasts, bake for 30-35 minutes.
The best way to see if your chicken is done, is by looking for clear juices and checking that the internal temperature of the chicken reaches 165 degrees Fahrenheit.
What kind of chicken should I use for baked Puerto Rican Chicken
The beauty of Puerto Rican chicken is that the seasonings can stay the same for the best flavor profile, regardless on the kind of chicken you're using and the method of cooking your chicken. Remember, bone in chicken will yield the juiciest results. We're huge on drumsticks here, but baked chicken thighs are amazing!
Types of chicken for Puerto Rican chicken:
- drumsticks (skin on or off -it's up to you)
- thighs
- wings
- breasts
- whole chicken (perfect for making a stuffed chicken recipe)
What should I serve with Puerto Rican Chicken?
Traditionally, all Puerto Rican dinners consist of a protein, rice, beans, a side, and salad... typically! Here are some amazing Puerto Rican recipes to serve with your oven baked chicken:
Puerto Rican Potato Salad with Apples
Easy Puerto Rican Kidney Beans
Here is the ultimate list of Puerto Rican Recipe Ideas
Recipe
Puerto Rican Chicken
Ingredients
- 3 pounds of drumsticks
- 1 teaspoon of garlic powder
- 1 teaspoon of dried oregano
- ½ teaspoon of salt
- ½ teaspoon of ground black pepper
- 1 packet of Sazon seasoning
- 2 tablespoons of sofrito optional
Instructions
- Toss chicken and remaining ingredients together into a large bowl, gently mix to coat chicken with seasonings.
- Allow chicken to marinate 2-24 hours.
- Preheat oven to 350 degrees Fahrenheit.
- Arrange chicken on a baking tray and bake for 30 minutes, flip chicken over, bake another 20 minutes before raising heat to 400 degrees for the final 5-10 minutes.
- Serve.
Notes
James says
Hi, which version of sazon does this recipe need? I found several different versions. Thank you.
Latina Mom Meals says
You can use whichever. I use the orange package one that says "with azafron". Let me know how it goes!
Michael S. says
I made Puerto Rican Chicken a few days ago, added basil and grape tomatoes. I sealed the chicken in a pan just before the oven. It was very tasty, all my family loved it! Thank you, Neyssa, for this recipe! Pinned!
Latina Mom Meals says
Awesome Michael! I am so happy to hear this. 🙂
JaimeC says
Did you coat with the seasoning and then sear it?
Neyssa says
I season the chicken before baking it. (No searing involved.)
Liz says
Is the cooking time the same if I’m using a whole chicken for this recipe? This sounds so delicious. I’m excited to try it!
Latina Mom Meals says
Hey Liz, for a whole chicken, I would cook it around an hour or until the juices run clear. Let me know how it turns out!
Jody Holmes says
I enjoy different cultures, especially with food. Can't wait to try this.
Latina Mom Meals says
I hope you enjoy it Jody. 🙂
Sandy says
What do you think about substituting the spices with Badia Sazon Complete Seasoning? I will be using chicken leg quarters.
Neyssa says
Go for it! One of my favorites!
Sandy says
It turned out fabulous!!! Thank you!!! Made a few times already... I am Italian, but love Puerto Rican food!!!
Marley says
Have you had issues with the chicken being dry? I want to try this but I was maybe gonna add some olive oil to the marinade?
Neyssa says
You absolutely can! What I often do is create a tent with aluminum foil and a tablespoon of water added to the baking dish for extra moist baked chicken!
Molly says
Delicious! I used Sazón Goya con Azafrán.
Sandy says
Neyssa,
Turned out so fabulous... made a few times already exactly as you said, exception, I added sazon, because I had no Sofrito and I love it... Thank you for sharing this keeper recipe!! I am Italian and am trying to learn Puerto Rican cooking... Perfect!!
Kat says
Super excited to try this recipe. Is it possible to use either chicken breasts or thighs? Hoping the grocery store has chicken legs tomorrow though.
Neyssa says
Yes, you could use either one. Adjust the cooking time, especially with chicken breasts. 🙂
Suzanne says
¡Muy bien!
Diana says
I didn’t have time to bake it so i cooked my chicken thighs on the stove and turned out fabulous. I’m sure it’s even more if baked. Thank you for the recipe. This is a saved recipe.
Neyssa says
Aww, I am so happy to hear you enjoyed this. I'm sure cooking it on the stove made it super juicy! Thank you for the lovely comment.
Yvette Hegler says
Have you ever put salt,Sazon, fresh garlic, oregano, black pepper, olive oil and some vinegar in a food processor and used that to marinate chicken before baking? I use that for my pork and was wondering if it would be good on chicken.
Jamie says
What kind of sofrito?
Neyssa says
Homemade or store bought. Your preference.
Max says
In the instructions you don't mention covering the chicken, but in the article above you say why it's good to cover the chicken but in this recipe you can uncover it. Just wondering if I should be covering it. Thank you!
Neyssa says
It's up to you. 🙂 Either way works. Covering it makes it more juicy, but less crispy.
Michelle says
Absolutely delicious! Thank you for the recipe. I used Baja brand sazon. Doubled the rest of the spices as I had a lot of bone in, skin on chicken thighs. Not a hot spicy person ( though I wish I could) but girl,this was so flavorful. What a great recipe!
Jill says
I made this for my family the other night and it was delicious! I ended up pan frying and using chicken breasts because I was short on time and didn't have drumsticks on hand. But, the flavor/seasoning was so yummy! We served it alongside some stewed beans and rice. Yum! Definitely a repeat!
Tabby says
Made this tonight with sofrito that a friend made for me. It was delicious
Kendra says
Help! I made this and mine turned out super salty and bright orange! What did I do wrong??
Neyssa says
Oh no, I'm sorry. Honestly, it may be a preference thing. Any chance you added more seasoning or less chicken? The sazon will definitely turn your chicken orange. But since it's bright, it makes me wonder if there's too much sazon (not enough chicken). Next time, add less ingredients.
Andrew says
This is similar to my mother’s recipe. You just happen to drop a couple pieces on some white rice and now your rice has all that love in it from the chicken. This is food for the soul. Great recipe.
Maria Noskey says
Made it for people at work. One was from PR and really loved it!!!! So happy with recipe. Its definitely a keeper!
Mary says
Do you think this would work for a whole turkey breast?
Neyssa says
Yes, just adjust time, if needed.
Tenessia S Gomillia says
The recipe sounds good am excited to try something different. I am using chicken breast this time!!.Also will be grilling the chicken so when me and my family try it I'll let you know. Thank you for the recipe .
Mansoor khan says
Its really nice and tasty food. One of my favorite
Kay says
I never know what to do with drumsticks! This was delicious. I added 1/4 tsp chipotle chili powder, just for added kick. The recipe was great. Thank you!
Neyssa says
Ooh, you like a kick Kay! That sounds like a great twist. Glad you enjoyed your meal!
Libbi Howell says
Just made my sofrito. Using a whole chicken, cut into pieces. Going to marinate, cook covered in in oven for approx. 30-45 mins., and finish on the grill. Having green beans cooked all day in the crock pot, creamed corn, and okra cornbread bites! I'm combining Puerto Rican with southern! Can't go wrong. So excited! Libbi
Neyssa says
Libbi, that sounds so good! Send me a plate.
Chassidy says
Will the tomato based jarred sofrito work with this recipe ?
Neyssa says
Yes, it works!
Denise says
Awesome! Made chicken legs and thighs for a party. Everybody loved it.
Cindy McKean says
All I have at home is the red Sofrito tomato base and the green Recaito. Would I use the Recaito? Thank you 🙂
Neyssa says
Yes, you can!
Pedro J Ortiz says
I love your recipes. They have helped me find a hobby I love in cooking. My kids cannot stop asking for baked chicken, chicken kabobs, potatoe salad, and other recipes for me to cook.
Thank you for sharing.
Pedro Ortiz
Neyssa says
Aww, that's awesome! I'm happy to hear your kids are enjoying the meals you are making for them!
Jennifer says
Tried this tonight for dinner using drumsticks and it came out great. My kids wanted seconds. I will definitely make this again
JoAnne Rodriguez says
Well exlpaine3and easy steps to follow. Thank you!
PhoKyu Speakeasy says
I’m planning on smoking several whole chickens this weekend. I came across your recipe and I am intrigued. Especially the sofrito. I’m planning on using the seasoning recipe as a dry rub, but I will need to add additional salt for the curing process.
Smoking a few birds at 250, my estimate is 5 hrs. I’m salivating already.
Neyssa says
Hehe, how did it turn out?
David Holley says
I had to improvise- I did not have any Saffron but did have Adobo Seasoning , so I coated the leg quarters with olive oil and sprinkled liberally with Adobo. I served the chicken with a Saffron Yellow Rice. It turned out great! I’m typically a southern food guy, but this variation hit the spot!
Christina says
I made this the other night. The only ingredient I didn't have was the sazon or turmeric. Instead I used paprika and cumin along with the other ingredients. The chicken was very yummy! I plan on making the recipe again with the right ingredients.
Neyssa says
Ooh, nice save! That's great, the beauty of cooking is that you can change things up to make it your own!
Nova says
This recipe was delicious. I marinated several chicken thighs for 8 hours and, when done baking, browned them crisp under the oven broiler for about 4 minutes on low. Served over Spanish rice and topped with olive tapenade. Clean plates all around. This recipe is a keeper!
Justine says
This recipe is absolutely amazing! My whole family including all my in laws loved the chicken. Instead of baking it though I grilled it. Now everyone asks for me to make this recipe.
Kim says
This is so good and has been added to my weekly rotation! I can finally stop ordering out and make it at home. It tastes just like my take out!
Shannon says
Could I used boneless skinless chicken cut up into bite sized pieces?
Frances Bostic says
I work with a Puerto Rican boss do I use can beans are fresh
Neyssa says
It depends on what you want to make. It's your preference, really.
Tere says
Have made this several times and both my husband and I love it. So easy to make and delicious.
Neyssa says
Yay, that's awesome! I'm so glad to hear this!