Chicken Frescolita Recipe
Make Chicken Frescolita Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken and marinade
For the Frescolita (bright salsa and pickled elements)
For the quick pickled peppers (adds brightness)
To assemble and serve
Method
For the chicken and marinade
- 1
Prepare and marinate chicken
Trim any excess fat from the chicken thighs and pat dry with paper towels. In a bowl, whisk together 2 tbsp olive oil, 2 tbsp fresh lime juice, minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tbsp honey, 1 tsp salt and 1/2 tsp black pepper. Add chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours.
- 2
Cook the chicken
Heat a large skillet or grill pan over medium-high heat until hot. Add a drizzle of oil if the pan is dry. Remove chicken from the marinade (shake off excess) and cook 4–6 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly or shred into bite-sized pieces.
For the Frescolita (bright salsa and pickled elements)
- 3
Make the quick salsa (Frescolita)
Combine halved tomatoes, diced cucumber, thinly sliced red onion (use half of the measured onion here), chopped cilantro, 1 tbsp lime juice, 1 tbsp extra-virgin olive oil, 1/2 tsp sea salt, 1/2 tsp sugar and 1/4 tsp red pepper flakes in a bowl. Taste and adjust seasoning. Let sit at room temperature for 10–15 minutes to marry flavors.
For the quick pickled peppers (adds brightness)
- 4
Quick-pickle the peppers
Place the thinly sliced jalapeño or fresno in a small heatproof jar or bowl. In a small saucepan, bring 1/4 cup white vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp salt to a simmer until sugar and salt dissolve. Pour the hot brine over the sliced peppers and let cool to room temperature, about 15 minutes. The pickles are ready after 15 minutes but are even better after 30 minutes; refrigerate any leftovers.
To assemble and serve
- 5
- 6
Assemble tacos
Spread about 1–2 tbsp crème fraîche or Greek yogurt on each warmed tortilla. Add a portion of sliced or shredded chicken (about 3 oz / 85 g per taco). Top with a spoonful of Frescolita salsa, a few pickled pepper slices, 2–3 slices of avocado and a sprinkle of fresh cilantro leaves. Finish with a squeeze of lime juice from the wedges.
- 7
Serve
Serve immediately while chicken is warm. Leftover components (marinated chicken, salsa, pickles) keep refrigerated for up to 3 days.