Barrio Pollo Recipe

Marinate Chicken

In a bowl combine 2 tbs olive oil, lime juice, cumin, smoked paprika, minced garlic, 1 tsp kosher salt and 1 tsp black pepper. Add the chicken thighs and coat thoroughly. Cover and refrigerate for at least 20 minutes or up to 2 hours.

Cook Chicken

Heat a large skillet (preferably cast-iron) over medium-high heat. Add a light drizzle of oil if pan is dry. Remove chicken from marinade and sear 4–5 minutes per side until a deep golden crust forms and internal temperature reaches 165°F (74°C). Transfer cooked chicken to a plate and tent with foil to rest 5 minutes. Slice into strips or bite-sized pieces just before serving.

Caramelize Onions

While chicken marinates, heat 1 tbs olive oil and 1 tbs butter in a medium skillet over medium-low heat. Add the thinly sliced yellow onion, 1 tsp sugar and 1 tsp salt. Cook slowly, stirring occasionally, until onions are deeply golden and soft, about 20–25 minutes. If they begin to stick, add a tablespoon of water and scrape browned bits.

Sauté Poblanos

When onions are almost done (last 5 minutes), push them to one side and add the poblano strips to the skillet, increasing heat to medium. Sauté until the poblano is tender and lightly charred in spots, about 4–6 minutes, then mix with the caramelized onions. Keep warm.

Make Sauce Base

In a small saucepan over medium heat combine 1 cup chicken stock and 1 cup heavy cream. Bring to a gentle simmer — do not boil. Reduce heat to low.

Finish Sauce

Whisk in the softened cream cheese until smooth. Add 1 tsp minced chipotle, lime zest, 2 tbs chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Simmer on low, stirring occasionally, until slightly thickened, about 5–8 minutes. Taste and adjust seasoning (add more chipotle for heat or a squeeze of lime to brighten). Keep warm.

Combine With Chicken (optional)

If you prefer the chicken coated in sauce, return sliced chicken to the skillet and pour 1/2 to 3/4 cup of the cream sauce over it. Warm together 1–2 minutes so chicken absorbs some sauce, then remove from heat.

Assemble: Divide cooked rice or warm tortillas among four plates. Arrange sliced chicken on top (or tuck into tortillas). Spoon generous amounts of caramelized onion and poblano mixture over the chicken, then drizzle with the cream sauce.

Garnish: Scatter crumbled queso fresco over each plate, sprinkle remaining chopped cilantro leaves, and serve with lime wedges on the side.

Serve immediately while warm.