Goya Pollo al Horno aka Baked Chicken Recipe! A Puerto Rican Favorite!

I solely received this cookbook for review. All Opinions are my own.

Hey All!

This year I’m trying to get back to my Puerto Rican and Cuban roots by cooking more of my families favorite recipes. I’ve been buying a lot of Goya products to help facilitate this as most of the recipes call for a bunch of Goya products. Since I love Goya so much, last year they noticed and surprised me by sending me a recipe book. I’ve been playing around with their recipes and making them fit our family and I’ll be sharing some of our favorite recipes here with you.

goya recipe book

The recipes I’m sharing were recipes I grew up with and love.

Pollo a la Horno aka Baked Chicken is always a favorite in my house, but here is the Latin twist on everyday grilled chicken. Goya’s recipe found here is a grilled chicken.


We decided to bake it so it could be juicer chicken. Here is our version of the recipe.


  • 2 packets Sazón GOYA® with Coriander and Annatto
1 tbsp. GOYA® Minced Garlic
2 tsp. freshly chopped cilantro (leaves and stems)
  • 1 tsp. GOYA® Extra Virgin Olive Oil
  • 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
1 tsp. ground oregano
½ tsp. ground cumin
  • 2 Skinless Chicken Breasts

1. In small bowl, combine Sazón, garlic, cilantro, olive oil, Adobo, oregano, and cumin until well combined.
2. Pat chicken dry with paper towels. Rub spice mixture all over chicken; transfer to non-reactive container or large zip-top bag. Cover and refrigerate for at least 4 hours, or up to 48 hours. Bring chicken to room temperature 30 minutes before grilling.
3. Heat oven to 350°F. Place chicken on pan and cook until  for 30 minutes. Carefully flip chicken and cook for another 10 minutes. Cook until chicken is cooked through. Transfer chicken to platter and serve.


The flavor is amazing.


Don’t be afraid to get your hands dirty when you’re making this chicken.


The chicken really soaks up the flavor.


You can pair it with some American favorites like mashed potatoes and steamed veggies or you can pair it with some arroz y frijoles if you want to take the traditional Latin route.


Which ever way you decide to make and eat this delicious chicken I’m sure you will enjoy it.

You can find lots of amazing recipes on the Goya site. But stay tuned for more of my favorites from Goya with my own personal twist as well as some original recipes we’ve thought up in our kitchen and some amazing family recipes passed down from my abuelita!