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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Pollo Del Mar Recipe

Pollo Del Mar Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Pollo Del Mar Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 each boneless skinless chicken breasts; 2 tbs olive oil; 1.5 tsp kosher salt; 1 tsp black pepper; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 1 each lime; 16 each large shrimp (peeled, deveined, tails removed); 1 tbs butter; 1 tbs olive oil; 2 cloves garlic (minced); 0.5 tsp smoked paprika; 0.5 tsp kosher salt; 0.25 tsp black pepper; 2 tbs fresh cilantro (chopped); 0.5 each lime; 1 tbs olive oil; 0.5 each yellow onion (small, finely chopped); 1 each jalapeño (seeded, minced); 2 cloves garlic (minced); 1 cup roma tomatoes (canned crushed or fresh, chopped); 1 tbs tomato paste; 0.5 tsp ground cumin; 0.5 tsp oregano; 0.5 cup chicken stock; 1 tbs lime juice; 0.75 tsp kosher salt; 0.25 tsp black pepper; 1 tbs fresh cilantro (chopped); 1 cup Monterrey Jack cheese (shredded)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time40m

Serves4

Grilled chicken breast topped with sautéed shrimp, ranchero sauce & Monterrey jack cheese.

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Ingredients

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Chicken

4 each boneless skinless chicken breasts

2 tbs olive oil

1 1/2 tsp kosher salt

1 tsp black pepper

1/2 tsp Ground cumin

1/2 tsp Watkins garlic powder

1 each lime

Shrimp Topping

16 each large shrimp (peeled, deveined, tails removed)

1 tbs Butter

1 tbs olive oil

2 cloves Garlic (minced)

1/2 tsp Smoked paprika

1/2 tsp kosher salt

1/4 tsp black pepper

2 tbs fresh cilantro (chopped)

1/2 each lime

Ranchero Sauce

1 tbs olive oil

1/2 each yellow onion (small, finely chopped)

1 each jalapeño (seeded, minced)

2 cloves Garlic (minced)

1 cup roma tomatoes (canned crushed or fresh, chopped)

1 tbs tomato paste

1/2 tsp Ground cumin

1/2 tsp oregano

1/2 cup chicken stock

1 tbs ReaLime juice

3/4 tsp kosher salt

1/4 tsp black pepper

1 tbs fresh cilantro (chopped)

Finish

1 cup Monterrey Jack cheese (shredded)

1 tbs fresh cilantro (optional, for garnish)

4 each Lime wedges (for serving)

Method

Chicken

Prep and marinate

Pat chicken breasts dry. In a small bowl combine 2 tbs olive oil, kosher salt, black pepper, cumin, garlic powder and the juice of 1/2 lime. Rub mixture evenly over both sides of the chicken. Let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates lightly. Grill chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest 5 minutes.

Ranchero Sauce

While chicken rests, make the ranchero sauce. In a skillet over medium heat add 1 tbs olive oil. Add chopped onion and cook 3–4 minutes until softened. Add minced jalapeño and garlic and cook 30–45 seconds until fragrant.

Stir in crushed or chopped tomatoes and tomato paste, then add cumin and oregano. Pour in chicken stock, bring to a simmer, reduce heat to medium-low and cook 6–8 minutes until slightly thickened. Stir in lime juice, salt, pepper and 1 tbs chopped cilantro. Taste and adjust seasoning. Keep warm.

Shrimp Topping

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When butter melts and foams, add minced garlic and cook 15 seconds, then add shrimp in a single layer.

Cook shrimp 1.5–2 minutes per side until opaque and just cooked through. Season with smoked paprika, 1/2 tsp kosher salt, 1/4 tsp black pepper and squeeze juice of 1/2 lime over shrimp. Remove from heat and stir in 2 tbs chopped cilantro. Keep warm.

Assembly & Finish

Preheat oven broiler to high (optional) or keep skillet/grill warm. Place each rested grilled chicken breast on a serving plate or oven-safe dish.

Spoon 2–3 tbs of ranchero sauce over each chicken breast, then top evenly with 4 shrimp per breast (or divide shrimp as desired). Sprinkle about 1/4 cup shredded Monterrey Jack cheese over each breast (total 1 cup across 4 breasts).

If using broiler: place plates/dish under broiler 1–2 minutes just until cheese melts and bubbles—watch closely to avoid burning. If not using broiler: cover and return to a warm oven (350°F / 175°C) for 3–4 minutes until cheese melts.

Garnish with remaining cilantro and serve with lime wedges alongside.