Mexican Sunday Pollo Asado Supper

1. FINAL MENU

• Name of the meal: Mexican Sunday Pollo Asado Supper
• Cuisine: Mexican
• Serve time: 5:00 PM

One paragraph Michelin-style rationale: This Sunday supper centers on Pollo Asado — bone-in chicken thighs rubbed with citrus and warm Mexican spices, roasted until the skin is glossy and the meat stays juicy — supported by a tomato-scented Mexican red rice and a warm charred-corn & black-bean salad that adds sweetness and snap. Fresh guacamole and a brisk lime-cilantro slaw bring brightness and texture that are finished moments before service, while warm corn tortillas let everyone assemble their plates. Kid-friendly horchata and a grapefruit Paloma for adults round the meal, delivering a Sunday dinner that is relaxed, family-friendly and unmistakably Mexican.

• Pollo Asado (Citrus-Rubbed Roast Chicken Thighs)
• Mexican Red Rice
• Charred Corn & Black Bean Salad
• Lime-Cilantro Slaw
• Fresh Guacamole
• Warm Corn Tortillas
• Horchata (kid-friendly)
• Paloma (adult beverage)

2. FULLY EXECUTABLE RECIPES

Pollo Asado (Citrus-Rubbed Roast Chicken Thighs)

Equipment

• 12-inch heavy skillet (cast iron preferred)
• 9x13-inch rimmed baking sheet
• Instant-read meat thermometer
• Small mixing bowl
• tongs
• Oven preheated to 425°F

Ingredients (serves 5)

• Bone-in, skin-on chicken thighs — 6 pieces (about 3.5 lb total)
• Olive oil — 3 tablespoons ⁺
• Fresh orange juice — 1/4 cup (about 1 small orange)
• Fresh lime juice — 1/4 cup ⁺ (about 2 limes)
• Garlic cloves, peeled and minced — 3 cloves ⁺
• Dried oregano — 2 teaspoons
• Ground cumin — 1 teaspoon
• Smoked paprika — 1 teaspoon
• Kosher salt — 2 teaspoons
• Black pepper, ground — 1 teaspoon ⁺

Practical substitutions:

• If fresh orange is unavailable, use 1/4 cup store-bought orange juice (not from concentrate). For lime juice, bottled lime juice will work but fresh is preferable.

Cooking / Baking

• Oven temperature: 425°F
• Target internal temperature for chicken: 165°F (insert into thickest part without touching bone)
• Total cook time (active): 40 minutes (10 min sear + 30 min roast)
• Total time including rest: 50 minutes

Instructions

1. Remove chicken from the fridge at the scheduled start time in the timeline. Pat thighs dry with paper towels.
2. In a small bowl, whisk together olive oil (3 tbsp), orange juice (1/4 cup), lime juice (1/4 cup), minced garlic (3 cloves), dried oregano (2 tsp), ground cumin (1 tsp), smoked paprika (1 tsp), kosher salt (2 tsp), and black pepper (1 tsp).
3. Rub the mixture evenly over all chicken thighs and let sit on a plate while you heat the skillet (no long marination).
4. Heat the 12-inch skillet over medium-high until shimmering (about 2 minutes). Add 1 teaspoon olive oil if skillet looks dry.
5. Place chicken thighs skin-side down in the hot skillet (work in two batches if they don’t fit) and sear 6–7 minutes without moving, until skin is deep golden-brown. Flip and sear the other side 3 minutes.
6. Transfer seared thighs to the rimmed baking sheet, skin-side up, spacing them so heat circulates.
7. Roast in preheated 425°F oven for 30 minutes. Check internal temperature with an instant-read thermometer; remove when the thickest thigh reads 165°F. If any thighs are under 165°F, return to oven and check every 4 minutes.
8. Tent loosely with foil and let rest 10–15 minutes before carving/serving. Reserve pan juices for drizzling if desired.

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Mexican Red Rice

Not paleo: rice.

Equipment

• 3-quart saucepan with tight-fitting lid
• Measuring cups and spoons
• Blender or immersion blender if using fresh tomato

Ingredients (serves 5)

• Long-grain white rice, uncooked — 2 1/2 cups
• Olive oil — 3 tablespoons ⁺
• Yellow onion, finely chopped — 1 small (about 1/2 cup)
• Garlic, minced — 2 cloves ⁺
• Tomato puree (or plain canned tomato sauce) — 1 cup
• Chicken broth — 5 cups
• Kosher salt — 1 1/2 teaspoons
• Black pepper — 1/4 teaspoon

Practical substitutions:

• If fresh tomato puree is unavailable, use 1 cup canned tomato sauce or blend one medium fresh tomato until smooth.

Cooking / Baking

• Heat level: medium for toasting, then low simmer
• Total cook time: 28 minutes (5–6 min toast + ~18–20 min simmer + rest)

Instructions

1. Heat the 3-quart saucepan over medium heat. Add olive oil (3 tbsp). When oil shimmers, add rice (2 1/2 cups) and toast, stirring constantly, for 4–5 minutes until rice is pale golden and smells nutty.
2. Add chopped yellow onion (1 small) and continue to cook, stirring, until onion softens, 1–2 minutes.
3. Stir in minced garlic (2 cloves) and cook 30 seconds until fragrant.
4. Add tomato puree (1 cup) and stir to coat rice. Cook 1 minute.
5. Pour in chicken broth (5 cups), add kosher salt (1 1/2 tsp) and black pepper (1/4 tsp). Bring to a boil uncovered, then reduce heat to low. Cover and simmer gently for 18 minutes—do not lift the lid.
6. After 18 minutes, remove from heat and let sit, covered, for 3 minutes. Fluff with a fork and hold covered until service.

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Charred Corn & Black Bean Salad

Not paleo: corn.

Equipment

• 12-inch skillet
• Medium mixing bowl
• Chef’s knife and cutting board

Ingredients (serves 5)

• Fresh corn — 4 ears (kernels cut off) OR frozen corn — 2 1/2 cups (if frozen, thaw and pat dry)
• Canned black beans, drained and rinsed — 15 oz can
• Red bell pepper, diced — 1 medium
• Red onion, finely chopped — 1/2 cup
• Fresh cilantro, chopped — 1/2 cup ⁺
• Fresh lime juice — 3 tablespoons ⁺
• Olive oil — 2 tablespoons ⁺
• Chili powder — 1/2 teaspoon
• Kosher salt — 1 teaspoon
• Black pepper — 1/4 teaspoon

Practical substitutions:

• If fresh corn is out of season, use thawed frozen corn (2 1/2 cups) and pat dry before charring.

Cooking / Baking

• Pan temperature: medium-high for charring
• Total cook time: 12–15 minutes

Instructions

1. Heat the 12-inch skillet over medium-high until hot. Add olive oil (2 tbsp).
2. Add corn kernels (from 4 ears or 2 1/2 cups thawed), spread into a single layer, and let cook undisturbed 2–3 minutes to char. Stir and continue to cook 4–6 minutes until kernels have brown/black flecks; total char time ~6–8 minutes.
3. Transfer charred corn to the mixing bowl. Add drained black beans (15 oz can), diced red bell pepper (1 medium), chopped red onion (1/2 cup), chopped cilantro (1/2 cup), lime juice (3 tbsp), chili powder (1/2 tsp), kosher salt (1 tsp) and black pepper (1/4 tsp). Toss to combine.
4. Taste and adjust salt if needed. This salad holds at room temperature for service.

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Lime-Cilantro Slaw

Not dairy-free: yogurt.

Not paleo: yogurt.

Equipment

• Large bowl
• Box grater or mandoline for carrots
• Whisk

Ingredients (serves 5)

• Green cabbage, shredded — 1/2 medium head (about 6 cups shredded)
• Carrots, shredded — 2 medium (about 1 cup)
• Fresh cilantro, chopped — 2 tablespoons ⁺
• Lime juice — 3 tablespoons ⁺
• Mayonnaise — 1/4 cup
• Olive oil — 1 tablespoon ⁺
• Honey — 1 tablespoon
• Kosher salt — 3/4 teaspoon
• Black pepper — 1/4 teaspoon

Practical substitutions:

• Greek yogurt may replace mayonnaise 1:1 for a tangier slaw if desired.

Cooking / Baking

• Total cook time: 10–15 minutes (prep and toss at the end)

Instructions

1. Shred cabbage and carrots and put them in the large bowl. Keep dressed until 10–15 minutes before serve (per timeline); do not dress too early to avoid sogginess.
2. Right before serving window (per timeline), whisk lime juice (3 tbsp), mayonnaise (1/4 cup), olive oil (1 tbsp), honey (1 tbsp), kosher salt (3/4 tsp), and black pepper (1/4 tsp) in a small bowl.
3. Pour dressing over cabbage/carrot mix, add chopped cilantro (2 tbsp), toss thoroughly and transfer to serving bowl.

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Fresh Guacamole

Not paleo: edamame.

Equipment

• Medium mixing bowl
• Fork or potato masher
• Small spoon and knife

Ingredients (serves 5)

• Ripe avocados — 4 medium
• Fresh lime juice — 2 tablespoons ⁺
• Red onion, finely minced — 3 tablespoons
• Fresh cilantro, chopped — 1/3 cup ⁺
• Kosher salt — 1 teaspoon
• Black pepper — 1/2 teaspoon ⁺

Practical substitutions:

• If avocados are not ripe, substitute with a ripe mashed cooked pea/edamame mix for a different dish — but preferred to buy ripe avocados.

Cooking / Baking

• Total cook time: 8–10 minutes; finish immediately before service

Instructions

1. Halve and pit avocados (4). Scoop flesh into the mixing bowl.
2. Add lime juice (2 tbsp), minced red onion (3 tbsp), cilantro (1/3 cup), kosher salt (1 tsp) and black pepper (1/2 tsp). Mash to preferred texture—some chunks are ideal for family serving.
3. Taste and adjust lime or salt. Cover loosely and serve immediately; make within ~10 minutes of service to preserve color and texture.

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Warm Corn Tortillas

Not gluten-free: flour.

Not paleo: corn.

Equipment

• 10-inch skillet or griddle
• Plate lined with a clean kitchen towel

Ingredients (serves 5)

• Corn tortillas — 12 pieces (6" size) (store-bought)

Practical substitutions:

• If corn tortillas are unavailable, use 12 small flour tortillas (not authentic corn, but acceptable).

Cooking / Baking

• Total cook time: 6–10 minutes (warming at service)

Instructions

1. At service time, heat the 10-inch skillet over medium-high.
2. Warm tortillas 30–45 seconds per side until pliable and slightly browned in spots. Stack warmed tortillas on the towel-lined plate and cover to keep warm. Work in batches as needed.

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Horchata (kid-friendly)

Not dairy-free: milk.

Not nut-free: almond.

Not paleo: rice.

Equipment

• Blender (or whisk and jar)
• Pitcher
• Measuring cups and spoons

Ingredients (makes about 5 kid servings — ~5 cups total)

• Rice milk (or plain rice beverage) — 3 cups (24 fl oz) — Drinks section
• Whole milk — 1 cup — Dairy
• Granulated sugar — 1/3 cup
• Ground cinnamon — 1 teaspoon
• Vanilla extract — 1 teaspoon
• Ice for serving — as needed

Practical substitutions:

• If rice milk is not available, use almond milk or a 3:1 water-to-cooked-rice quick blend (but store-bought rice milk is easiest).

Cooking / Baking

• Total time: 10 minutes active + chill 15–20 minutes (chill in refrigerator)

Instructions

1. In the blender, combine rice milk (3 cups), whole milk (1 cup), sugar (1/3 cup), ground cinnamon (1 tsp) and vanilla extract (1 tsp). Blend 30 seconds until sugar dissolves.
2. Transfer to a pitcher and chill at least 15–20 minutes in the fridge. Stir before serving over ice. Serve about 3/4 cup per child.

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Paloma (adult beverage)

Not paleo: grapefruit soda.

Not no pork, no alcohol: tequila.

Equipment

• Highball glass
• Jigger or measuring tool
• Ice

Ingredients (per adult serving)

• Tequila blanco — 2 oz per cocktail (purchased as 1 bottle 750 ml) — Drinks section
• Grapefruit soda (bottled) — 3 oz per cocktail (purchase 2 x 12-oz bottles) — Drinks section
• Fresh lime juice — 1/2 oz per cocktail (use from limes in Produce) ⁺
• Ice
• Salt for rim (optional)

Purchased bottle note:

• Ingredient list for shopping (Drinks section) will list tequila blanco 1 bottle (750 ml) and grapefruit soda 2 x 12-oz bottles.

Cooking / Baking

• Total time: 3 minutes per cocktail

Instructions

1. Rim the glass with lime and dip in salt if desired.
2. Fill highball with ice. Pour tequila 2 oz, add lime juice 1/2 oz, top with grapefruit soda 3 oz. Stir briefly and serve chilled.

3. LINEAR TIMELINE (4:00 PM–5:00 PM)

• 4:00 PM: (Pollo Asado) Preheat oven to 425°F. Gather chicken and mixing bowl; pat 6 chicken thighs dry and measure rub ingredients.
• 4:02 PM: (Pollo Asado) Mix rub: olive oil 3 Tbsp, orange juice 1/4 cup, lime juice 1/4 cup, minced garlic 3 cloves, oregano 2 tsp, cumin 1 tsp, smoked paprika 1 tsp, kosher salt 2 tsp, black pepper 1 tsp. Rub over chicken; let sit on plate.
• 4:05 PM: (Pollo Asado) Heat 12" skillet over medium-high. When hot, sear chicken skin-side down 6–7 minutes until deep golden; flip and sear 3 minutes (total sear ~10 minutes).
• 4:15 PM: (Pollo Asado) Transfer seared thighs skin-side up to rimmed baking sheet and roast at 425°F for 30 minutes (will finish ~4:45 PM). Insert thermometer only near end to avoid heat loss.
• 4:15 PM: (Mexican Red Rice) While chicken roasts, heat 3-quart saucepan over medium; add olive oil 3 Tbsp and toast 2 1/2 cups rice 4–5 minutes until lightly golden. Add 1/2 cup chopped yellow onion and cook 1–2 minutes.
• 4:20 PM: (Mexican Red Rice) Stir in 2 minced garlic cloves and 1 cup tomato puree, then add 5 cups chicken broth, 1 1/2 tsp kosher salt and 1/4 tsp pepper. Bring to a boil, cover, reduce to low and simmer 18 minutes (will finish ~4:38 PM).
• 4:20 PM: (Charred Corn & Black Bean Salad) While rice simmers, heat the same or a second 12" skillet to medium-high; add olive oil 2 Tbsp and char corn kernels (from 4 ears or 2 1/2 cups thawed) 6–8 minutes until browned in spots.
• 4:28 PM: (Charred Corn & Black Bean Salad) Transfer charred corn to bowl; add drained 15 oz black beans, 1 diced red bell pepper, 1/2 cup chopped red onion, 1/2 cup chopped cilantro, 3 Tbsp lime juice, chili powder 1/2 tsp, 1 tsp kosher salt and 1/4 tsp black pepper. Toss and set aside at room temperature.
• 4:33 PM: (Mexican Red Rice) Check rice (should be near done at ~4:38); if covered time elapsed, remove from heat at 18 minutes, let sit covered 3 minutes, then fluff and keep covered until serving.
• 4:35 PM: (Prep) Use 5 minutes to shred cabbage (1/2 head) and grate carrots (2) and place slaw vegetables in a bowl, uncovered—do not dress yet. Also mince red onion for guacamole and measure cilantro.
• 4:45 PM: (Pollo Asado) Remove chicken from oven (target finish ~4:45 PM); confirm internal temp 165°F. Tent loosely with foil and let rest 10–15 minutes.
• 4:45 PM: (Pollo Asado) Reserve pan juices; carve or leave thighs whole to serve. Leave chicken resting covered.
• 4:46 PM: (Fresh Guacamole) Start guacamole: halve and pit 4 avocados; mash with 2 Tbsp lime juice, 3 Tbsp minced red onion, 1/3 cup chopped cilantro, 1 tsp kosher salt and 1/2 tsp black pepper; cover loosely and hold for final seasoning at end.
• 4:48 PM: (Horchata) Blend horchata mix if not already chilled: rice milk 3 cups, whole milk 1 cup, sugar 1/3 cup, cinnamon 1 tsp, vanilla 1 tsp; transfer to pitcher and chill if possible (at least 10–15 minutes).
• 4:50 PM: (Lime-Cilantro Slaw) Whisk dressing: 3 Tbsp lime juice, 1/4 cup mayonnaise, 1 Tbsp olive oil, 1 Tbsp honey, 3/4 tsp kosher salt, 1/4 tsp pepper. Toss dressing into shredded cabbage and carrots; add 2 Tbsp chopped cilantro; toss and transfer to serving bowl.
• 4:52 PM: (Final plating prep) Taste guacamole and adjust salt/lime if needed. Arrange rice and corn salad in serving bowls. Pull remaining garnishes (extra cilantro, lime wedges) together.
• 4:55 PM: (Warm Corn Tortillas) Heat 10" skillet to medium-high and warm tortillas 30–45 seconds per side; stack in towel-lined plate and cover.
• 4:55 PM: (Fresh Guacamole) Final stir and transfer guacamole to serving bowl; garnish with a few cilantro leaves and place at table.
• 4:56 PM: (Pollo Asado) Carve or plate rested thighs; drizzle with reserved pan juices if desired and transfer to serving platter.
• 4:58 PM: (Paloma) Mix adult Paloma cocktails at table: for each adult, combine 2 oz tequila, 1/2 oz fresh lime juice, top with 3 oz grapefruit soda over ice; serve.
• 5:00 PM: (Service) Serve Pollo Asado, Mexican red rice, charred corn & black bean salad, lime-cilantro slaw, fresh guacamole and warm tortillas; pour horchata for kids and Paloma for adults. Enjoy.

4. CONSOLIDATED SHOPPING LIST

Produce

• Oranges — 1
• Limes — 8 ⁺
• Garlic — 5 cloves ⁺
• Yellow onion — 1 small
• Red onion — 1 medium
• Fresh corn — 4 ears (or 2 1/2 cups frozen corn)
• Red bell pepper — 1
• Fresh cilantro — 1 cup (about 1 medium bunch) ⁺
• Avocados — 4
• Green cabbage — 1/2 head
• Carrots — 2 medium
• (All produce suitable to buy 7+ days ahead except avocados and corn; substitute frozen corn as noted.)

Meat / Seafood

• Bone-in, skin-on chicken thighs — 6 pieces (about 3.5 lb)

Dairy

• Whole milk — 1 cup
• (No cheese or butter in this plan.)

Dry Goods / Pantry

• Long-grain white rice, uncooked — 2 1/2 cups
• Chicken broth — 40 fl oz (5 cups)
• Canned black beans — 1 can (15 oz)
• Corn tortillas — 12 pieces
• Olive oil — 9 tablespoons total ⁺
• Granulated sugar — 1/3 cup
• Tomato puree or canned tomato sauce — 1 cup
• Mayonnaise — 1/4 cup
• Honey — 1 tablespoon
• Kosher salt — 2 tablespoons + 1/4 teaspoon (total used across recipes)
• Black pepper, ground — 1 1/2 teaspoons ⁺
• Dried oregano — 2 teaspoons
• Ground cumin — 1 teaspoon
• Smoked paprika — 1 teaspoon
• Chili powder — 1/2 teaspoon
• Ground cinnamon — 1 teaspoon
• Vanilla extract — 1 teaspoon

Drinks

• Rice milk (or rice beverage) — 3 cups (24 fl oz) (for horchata)
• Tequila blanco — 1 bottle (750 ml) (for Paloma)
• Grapefruit soda — 2 x 12-oz bottles (for Paloma)
• Ice — as needed
• (Marking: rice milk and tequila/grapefruit soda listed under Drinks per requirement.)

Notes on notation:

• Items used in multiple components are marked with ⁺.

5. NOTES & ASSUMPTIONS

• Optional table-side items: limes wedges, chopped fresh cilantro, hot sauce or sliced jalapeño for those who want extra heat at the table. Do not add heat to shared components.
• Global substitution: frozen corn can replace fresh corn for the charred corn salad. Rice milk may be substituted by almond milk in the horchata if rice milk is unavailable.
• Child-safety notes: Paloma contains alcohol; keep cocktails out of reach of kids. When warming tortillas on a hot skillet, supervise children at the table and keep skillet out of reach.
• Timeline risk(s): The tightest execution window is 4:00–4:20 PM when chicken searing and oven start occur in parallel with beginning rice and charring corn. Mistiming here delays the roast finish and the subsequent 10–15 minute rest that frees hands for finish-to-order items (guacamole, slaw, tortillas).
• Practical mitigation mindset: If you are one person and something runs long, prioritize finishing the chicken roast (internal temp 165°F). You can hold rice covered and the corn salad at room temperature for a short time; delay dressing the slaw and making guacamole until the chicken rests. If stove space is limited, finish charring corn more gently in two quick batches.
• Latest safe start time: You can start as late as 4:00 PM for a 5:00 PM serve.