Yield: 4 servings
- 2 pounds boneless skinless chicken thighs (about 6-8 thighs)
- 3 tablespoons olive oil, divided
- 3 1/2 tablespoons Don Sazon Pollo Asado Taco Truck Seasoning, divided
- 3 poblano peppers, rough chopped
- ½ large red onion, sliced
- 1 whole head garlic, top trimmed to expose cloves
- 6 small corn tortillas, cut into thin strips
- Vegetable oil, for frying
- 4 cups cooked rice
Suggested toppings:
- 1 cup guacamole
- 1 cup pico de gallo
- ½ cup crumbled cotija cheese
- ¼ cup chopped cilantro
- 1 lime, cut into wedges
Preheat the oven to 425°F.
Add the chicken thighs, poblano peppers, and red onion to a large sheet pan. Place the garlic head on the pan and drizzle everything generously with 2 tablespoons olive oil, making sure the garlic is well coated. Sprinkle with 2 tablespoons of the Pollo Asado Seasoning and toss until everything is evenly coated and spread into an even layer. If the garlic begins browning too quickly during cooking, loosely cover it with foil.
Roast for 25 to 35 minutes, or until the chicken is cooked through and the vegetables are tender with lightly charred edges.
While the chicken is cooking, heat 2 inches of oil in a heavy-bottomed skillet over medium heat. Working in batches, fry the tortilla strips until golden brown and crisp, about 60 seconds. Transfer to a paper towel-lined plate and immediately toss with 1-2 teaspoons of the Pollo Asado Seasoning while still warm.
Let everything cool slightly. Squeeze the roasted garlic from the cloves, then shred or chop the chicken into bite-sized pieces. Toss the chicken, roasted vegetables, and garlic together until well combined. Add additional Pollo Asado Seasoning to taste, if desired.
To assemble, divide the rice among four bowls. Top with a generous scoop of the chicken mixture. Finish with guacamole, pico de gallo, cotija, cilantro, and a generous handful of the crispy Pollo Asado tortilla strips.
Serve with fresh lime wedges.