Pan-Seared Pollo Asado with Charred Salsa and Pinto Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Tender chicken thighs marinated in citrus and spices, pan-seared until golden and served with smoky charred tomato salsa and seasoned pinto beans. This Mexican-inspired chicken recipe, ready in about 95 minutes, pairs bone-in, skin-on chicken thighs, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 70 min Cook: 25 min Serves 4 Mexican cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup orange juice, 2 tbsp lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper. Add 4 bone-in, skin-on chicken thighs and marinate for at least 1 hour in the refrigerator.
  2. Step 2: Preheat a grill pan or heavy skillet over medium-high heat. Remove chicken from marinade and pat dry. Add 2 tbsp olive oil to the pan and sear the chicken thighs skin-side down for 6-7 minutes until golden brown and crisp.
  3. Step 3: Flip chicken, reduce heat to medium, cover loosely, and cook for an additional 10-12 minutes until cooked through and juices run clear.
  4. Step 4: While chicken cooks, preheat oven broiler to high. Place 4 roma tomatoes and 1 seeded serrano chile on a baking sheet and broil for 5 minutes, turning once, until charred.
  5. Step 5: Transfer charred tomatoes and chile to a blender, add 1/4 cup diced white onion and 2 tbsp cilantro leaves, and blend until smooth to make a smoky salsa.
  6. Step 6: In a small saucepan, combine 1 can (15 oz) drained pinto beans and 1/2 cup chicken broth. Heat over medium heat for 5 minutes until warmed through and slightly thickened.
  7. Step 7: Serve the pan-seared pollo asado topped with the charred salsa alongside the warm pinto beans for a hearty and flavorful dinner.

Frequently asked questions

How long does Pan-Seared Pollo Asado with Charred Salsa and Pinto Beans take to make?

Total time is about 95 minutes (70 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Pollo Asado with Charred Salsa and Pinto Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orange juice from drying out.

Can I substitute ingredients in Pan-Seared Pollo Asado with Charred Salsa and Pinto Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pollo Asado with Charred Salsa and Pinto Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pollo Asado with Charred Salsa and Pinto Beans?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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