Pollo Fundido Recipe

Make brine

In a heatproof jar or bowl combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp kosher salt. Stir until sugar and salt dissolve.

Add the thinly sliced red onion to the brine, press to submerge, cover and let sit at room temperature for at least 20 minutes (preferably 30–60 minutes). Can be made up to 24 hours ahead and refrigerated.

Combine diced tomatoes, 1/4 cup diced red onion, 2 tbsp chopped cilantro, 1/2 jalapeño, 1 tbsp lime juice, 1/4 tsp salt and 1/8 tsp black pepper in a bowl. Taste and adjust seasoning. Let rest 10–15 minutes for flavors to meld.

Rinse 1 cup long-grain rice under cold water until the water runs mostly clear. Drain well.

In a medium saucepan, heat 1 tbsp oil or butter over medium heat. Add the drained rice and toast, stirring, for 1–2 minutes until slightly glossy.

Add 2 cups chicken broth (or water) and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer undisturbed for 15 minutes. Remove from heat and let rest, covered, 5–10 minutes. Fluff with a fork and stir in 1 tsp lime zest if using.

Make the marinade: in a bowl whisk together 2 tbsp olive oil, 2 tbsp lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp dried oregano, 1.25 tsp kosher salt, 1/2 tsp black pepper and 2 tbsp chopped cilantro.

Place 1.5 lb chicken thighs in a shallow dish or zip-top bag and pour the marinade over them. Massage to coat, refrigerate 20 minutes to 2 hours (20 min if short on time; up to 2 hours for more flavor).

Preheat a grill or grill pan to medium-high. Remove chicken from marinade, letting excess drip off. Grill 5–7 minutes per side (internal temp 165°F / 74°C) depending on thickness, until nicely charred and cooked through. Let rest 5 minutes, then slice into bite-sized pieces or strips.

Toss shredded cheeses with 1 tsp cornstarch in a bowl (this helps prevent oil separation).

Place the sliced grilled chicken in an ovenproof pan or cast-iron skillet. Pour the cheese evenly over the hot chicken. Add 2 tbsp whole milk around the edges to help melting.

Broil on high for 1–3 minutes (watch closely) or place in a 425°F (220°C) oven for 4–6 minutes until cheese is bubbly and slightly golden. Remove carefully — skillet will be hot.

Divide the cooked rice among 4 plates (about 1/2 cup rice per serving). Top each with a portion of the cheesy grilled chicken from the skillet.

Top each plate with 2–3 tbsp pico de gallo and 2–3 tbsp pickled red onions. Garnish with chopped cilantro and serve with lime wedges.

Serve immediately with two sides and a drink as desired.