Pollo Del Rio Recipe

Season Chicken

Pat the chicken thighs dry with paper towels. In a small bowl combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp smoked paprika. Rub the spice mixture evenly over the skin and undersides of the chicken pieces. Let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).

Sear Chicken

Heat a large ovenproof skillet over medium-high heat. Add 2 tbsp olive oil and heat until shimmering. Place chicken thighs skin-side down, pressing lightly to ensure contact. Sear until skin is deeply golden and crisp, 6–8 minutes. Flip and cook 2 minutes on the other side. Transfer chicken to a plate and reserve pan fat for the braise.

Prepare Quick Salsa Verde

While chicken rests, heat 1 tbsp olive oil in the same skillet over medium heat. Add 1 medium diced yellow onion and sauté 4–5 minutes until translucent. Add 4 minced garlic cloves and cook 30 seconds. Add 8 oz quartered tomatillos and 1 jalapeño (stem removed; seed if desired) and cook 3–4 minutes until tomatillos soften and begin to blister.

Blend & Season

Transfer the onion-tomatillo mixture to a blender or use an immersion blender. Add 1 cup cilantro (leaves and tender stems), 2 tbsp lime juice, 1 cup chicken stock, 1 tsp ground coriander, 1 tsp salt, 0.5 tsp black pepper and 1 tsp brown sugar (optional). Blend until mostly smooth. Taste and adjust salt, lime, or heat.

Braise Chicken

Return the blended salsa verde to the skillet and bring to a gentle simmer. Nestle the seared chicken thighs skin-side up into the sauce. Spoon some sauce over the thighs. Reduce heat to low, cover the skillet (or transfer to a 350°F/175°C oven, covered) and braise until chicken reaches 165°F (74°C) internal temperature and is tender, 25–30 minutes. If oven-braising, check at 25 minutes.

While chicken braises, rinse 1.5 cups long-grain rice under cold water until the water runs clear. In a medium saucepan bring 2.5 cups water and 0.75 tsp salt to a boil. Add the rice, stir once, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and stir in 1 tbsp butter, 1 tbsp lime juice and 0.5 cup chopped cilantro. Keep warm until serving.

About 10 minutes before the chicken is done, heat a medium skillet or cast-iron pan over medium-high heat. Add 1 tbsp olive oil and 1.5 cups corn kernels. Cook without stirring for 2 minutes to get a char, then stir and cook another 2–3 minutes until golden. Season with 0.5 tsp chili powder and a pinch of salt. Remove from heat.

Assemble & Serve: Spoon cilantro-lime rice onto plates or a serving platter. Arrange braised chicken thighs over the rice and spoon extra salsa verde from the pan over the chicken. Scatter charred corn and pickled red onions around the chicken. Drizzle 0.5 cup Mexican crema or sour cream over the chicken or serve on the side. Garnish with fresh cilantro leaves and serve with lime wedges.