Chicken Pollo Recipe

Prepare Marinade

In a large bowl, whisk together 3 tbs olive oil, 2 tbsp fresh lime juice, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp ground black pepper, 1.5 tsp kosher salt and 1 tbsp honey until smooth. Stir in 2 tbsp chopped cilantro if using.

Marinate Chicken

Pat the 6 chicken pieces dry with paper towels. Add the chicken to the bowl with the marinade and turn to coat thoroughly, rubbing under the skin where possible. Cover and refrigerate for at least 30 minutes and up to 4 hours (or overnight for deeper flavor). Bring to near room temperature for 15–20 minutes before cooking.

Prepare Vegetables

While the chicken marinates, slice 1 yellow onion into thick rings, core and slice 1 red and 1 green bell pepper into strips, chop 2 roma tomatoes, and smash 2 garlic cloves. Measure out 1 cup chicken stock or water.

Sear Chicken

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet (cast-iron recommended) over medium-high heat. Add 1 tbs olive oil and when shimmering, place chicken pieces skin-side down without crowding. Sear 4–6 minutes until skin is deep golden-brown and releases easily. Flip and sear the other side 2 minutes. Remove chicken to a plate.

Sauté Vegetables

Reduce heat to medium and add remaining 1 tbs olive oil to the same skillet. Add sliced onion and bell peppers and sauté 5–6 minutes until softened and beginning to brown. Add the smashed garlic and chopped tomatoes and cook 2–3 minutes until tomatoes start to break down.

Deglaze and Combine

Pour in 1 cup chicken stock (or water), scraping up browned bits from the pan with a wooden spoon. Return the seared chicken pieces to the skillet, nestling them into the vegetables skin-side up. Spoon some of the pan juices over the chicken.

Bake to Finish

Transfer the skillet to the preheated oven and roast 20–25 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C) and juices run clear. If chicken skin becomes too dark, tent loosely with foil for the last 5–10 minutes.

Rest

Remove skillet from oven and let the chicken rest 5–7 minutes. The internal temperature will even out and juices will redistribute.

Plate the chicken over a bed of cooked rice (use 3 cups cooked rice to serve 4). Spoon the pepper-onion-tomato mixture and pan juices over the chicken. Garnish with 3 tbs chopped cilantro, lime wedges and sliced avocado. Serve with hot sauce or red pepper flakes to taste.

Leftovers: cool, then refrigerate in an airtight container up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through.