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Corona Lime pollo con arroz de naranja (Corona Lime Chicken with orange rice )

February 20, 2014 (Last Updated: April 8, 2018)

Corona Lime Pollo con Arroz de Naranja (Corona Lime Chicken with orange rice ) is a wonderful Latino chicken recipe- with a pure comfort food level and combines wonderful spices of cilantro, oregano, cumin, onions, garlic kosher salt and cracked pepper with  Corona beer, limes and the juice of bitter oranges. It is laid on a bed of Orange rice seasoned with Sazon,  sofrito, and lime juice. The garnish is a simple batch of fire-grilled sweet peppers and lime.

I have a love and passion for Spanish and Latino Recipes. I’m not sure if it stems from spending 6 weeks a year; in Acapulco for 20  years or if from living in South Florida for all these years. Either way, It’s been a whirlwind relationship for some time now.

Corona Lime pollo con arroz de naranja

Often you may find me doing Latino Fusion Recipes, Traditional recipes from Spain, Cuban, Puerto Rican, and some Dominican Recipes.I absolutely love the flavor and passion of their cooking. People who have never had these foods do not often understand the incredible flavor till they have had them. There is ALWAYS a color and VIBE to them that’s unique to the senses.

Corona Lime Pollo con Arroz de Naranja (Corona Lime Chicken with orange rice )

  • 6 pound (whole) chicken, giblets removed, washed
  • 4 limes, 2 to juice & 2 sliced
  • 1 Corona beer
  • 1 cup bitter orange juice
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons olive oil
  • 1 tablespoons of Kosher salt
  • 1-2 tablespoons chopped cilantro
  • 1 teaspoon of dry oregano
  • 1/4 teaspoon of crushed red pepper flakes
  • 1/4 tablespoon of onion powder
  • 1/4 tablespoon of  garlic powder
  • 1/8 teaspoon of cumin

Reserved for use later use before cooking

  • Dry Adobo seasoning, to taste
  • kosher salt, to taste
  • Cracked Pepper, to taste
  • 1 orange rice recipe, listed below

In advance:

6-12 hours before cooking, you will want to prepare your roasting chicken,by washing and removing any Body Parts or Organs from the inside, such as that neck bone they stuff up it’s “YOU KNOW what” There is nothing worse than a guest getting a special extra ODD treat when they serve themselves your Oh so TASTY chicken! I mention this because I have been that guest–it’s not fun. SO now on to the NEXT phase.

Now you are going to create your chicken’s wonderful marinade. In a blender combine Corona, juice of bitter oranges (in the Spanish section of your market, Latino market or specialty shop) juice of 2 fresh limes, garlic, olive oil, and all spices above except the ones reserved for later. Blend to mix all ingredients. Place chicken in either a large marinating bag or container. Pour marinade over and inside of your chicken. Now with CLEAN hands rub your chicken to evenly spread juices, inside and out(careful if using a marinating bag). That’s right “Get frisky with that little chicken!” Now if you are using the marinating bag, you will still want to place the chicken in a large covered container. Let him soak for about 6-12 hours.

Once the Chicken has marinated and become a DRUNK Happy chicken (6-12 hours later) Pre-Heat oven to either temperature 350 for regular method or 450 for high heat method

See below to choose a method and follow instructions. Before doing so remove chicken from marinade, season with salt, Adobo, and cracked pepper. Place in roasting pan. You will not be using the lid.


There are two equally trusty methods that you can use for roasting your Corona Lime Chicken, both are wonderful ways to enjoy a tender and juicy roasted whole chicken.The HIGH heat method will produce a more crispy skin.

Regular cooking temperature
•Preheat oven to 350 degrees
•Roast whole thawed chickens for 20 minutes per pound, plus an additional 15 minutes.

High heat cooking method
•Preheat oven to 450 degrees and cook whole thawed chicken for 15 minutes.
•Then reduce the temperature to 350 degrees, roast for 20 minutes per pound.

Cooking times, for 350 and for high heat method

  • 5-5.5lbs=2 hours and 5 minutes-1 hours and 50 minutes
  • 5.5-6lbs=2 hours and 15 minutes=2 hours
  • 6-6.5lbs=2 hours and 25 minutes=2 hours and 10 minutes
  • 6.5-7lbs=2 hours and 35 minutes=2 hours and 20 minutes
  • 7-7.5lbs=2 hours and 45 minutes=2 hours and 30 minutes

Once your Chicken is done set the pan on the stove or heat-proof area. You will now want to start your rice. See complete recipe and instructions below.

Orange Rice Ingredients

  • 2 cups uncooked long grain rice
  • 3 and 1/4 cups water, to cook rice
  • 2 packets of Sazon, Spanish seasoning for color
  • 1 tablespoon of sofrito, Spanish seasoning sauce
  • salt, to taste
  • pepper, to taste
  • 2 teaspoons chopped cilantro, reserved for garnish
  • 1 sliced lime, for garnish

On the stove top boil water in rice pan, or pot with tight-fitting lid. Add salt to water, pepper, season, and sofrito, stir. When at a full boil add rice, let boil uncovered for about 4 minutes, stir, place the lid on, and after 1 minute reduce heat to very low for about 7 minutes. Completely turn off heat but do not remove from burner. Let sit undisturbed about 10 minutes before removing the lid. All water should be absorbed. If not let sit uncovered a few moments. (You have used a dry cook method.)


You will need a serving platter large enough to hold rice and chicken. Place a bed of orange rice down, carefully lay roasted chicken on top of rice, optional is to places fire-roasted peppers and lime slices, at this time garnish with chopped cilantro. Serve immediately.

Notes on spices
Sofrito or refogado is a sauce used as a base in Spanish, Portuguese, and Latin American cooking. Preparations vary, but sofrito typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil. You may find this at your local market depending on the area, or you may find a great recipe on the web for it.

A type of seasoned salt found in local markets in some areas and Spanish and Mexican markets. The ingredients vary but typically include coriander (cilantro), annatto (achiote), garlic and salt. The seasoning is used to flavor and color rice, meats, fish, poultry, soups, and stews. (If you can not find this you can use a Paella spice to color.)

The central ingredients of adobo are garlic, oregano, black pepper, and turmeric. Then, based on regional preferences, other spices and or ingredients are added to the basic adobo.You may find this in a sauce OR dry spice. This recipe is a DRY spice.




© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018- 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.

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  • Reply
    Natasha In Oz
    July 20, 2014 at 12:09 am

    This recipe looks incredible! I will definitely be trying it.
    Thanks so much for sharing your recipe at the Say G’Day Saturday linky party. I’ve just pinned this to the Say G’day board!
    Best wishes,
    Natasha in Oz

  • Reply
    May 13, 2014 at 4:41 pm

    Looks fantastic as ever! I love your recipes Heidy!

    • Reply
      Heidy McCallum
      July 19, 2014 at 10:52 pm

      Thanks so muck Kecia!

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