Pollo Feliz Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Pollo Feliz Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.2 kg boneless, skin-on chicken thighs; 4 tbsp fresh lime juice; 60 ml orange juice; 3 tbsp olive oil; 4 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp ground ancho or mild chili powder; 1.5 tsp salt; 0.5 tsp black pepper, freshly ground; 2 tsp honey; 1 tbsp vegetable oil (for searing); 1 tbsp unsalted butter; 120 ml chicken stock or water; 2 tbsp fresh cilantro, chopped; 4 pieces lime wedges (for serving); 0.5 cups optional: pickled red onions; 8 pieces warm corn or flour tortillas; 2 cups shredded cabbage or lettuce; 0.5 cups crema or sour cream; 1 piece avocado, sliced

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time1h

Serves4

Make Pollo Feliz Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

2 2/3 lb (1.2 kg) boneless, skin-on chicken thighs

4 tbsp Fresh lime juice

1/4 cup (60 ml) Orange juice

3 tbsp olive oil

4 cloves Garlic, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp ground ancho or mild chili powder

1 1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

2 tsp Honey

Cook & Finish

1 tbsp vegetable oil (for searing)

1 tbsp Unsalted butter

1/2 cup (120 ml) chicken stock or water

2 tbsp Fresh cilantro, chopped

4 pieces Lime wedges (for serving)

1/2 cups optional: pickled red onions

To Serve

8 pieces warm corn or flour tortillas

2 cups shredded cabbage or lettuce

1/2 cups crema or sour cream

1 piece avocado, sliced

Method

Marinade

Prepare and combine

Pat the chicken thighs dry with paper towels. In a medium bowl whisk together lime juice, orange juice, olive oil, minced garlic, cumin, smoked paprika, oregano, chili powder, salt, black pepper and honey until well combined.

Place the chicken in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, rub it into the meat so every piece is coated. Seal or cover and refrigerate for at least 1 hour and up to 6 hours (longer will intensify flavor but avoid more than 8 hours because of the citrus).

Cook & Finish

Bring to room temperature

Remove the chicken from the fridge 20–30 minutes before cooking so it comes closer to room temperature; discard excess marinade or reserve 1–2 tbsp to glaze later (if you reserved, bring it to a boil in a small saucepan for 1 minute to ensure safety).

Sear the chicken

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add the vegetable oil. When shimmering, place chicken thighs skin-side down in a single layer. Sear without moving for 5–7 minutes until the skin is deep golden-brown and crisp.

Finish in pan

Flip the thighs and add the butter to the pan. Spoon the melted butter over the chicken for 30 seconds, then pour the chicken stock (or water) into the pan, reduce heat to medium-low, and cover. Cook for 8–12 minutes, or until the internal temperature reaches 74°C (165°F) and juices run clear. Uncover for the last 2 minutes to tighten the skin.

Remove chicken to a cutting board and let rest 5 minutes. If you reserved marinade glaze, brush chicken lightly now. Sprinkle with chopped cilantro.

To Serve

Warm tortillas and assemble

Warm tortillas on a dry skillet or wrapped in foil in a 180°C (350°F) oven for 5–8 minutes. Thinly slice or shred the rested chicken. Place shredded cabbage or lettuce on each tortilla, top with sliced chicken, avocado, a drizzle of crema or sour cream, and pickled red onions if using. Finish with a squeeze of lime and extra cilantro.