Pollo Mexicano Recipe

Prepare and marinate chicken

Pat chicken breasts dry. In a bowl combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, kosher salt and black pepper. Rub the mixture over the chicken breasts. Let marinate 15–30 minutes at room temperature (or refrigerate up to 2 hours).

Cook chorizo

Heat a large skillet over medium-high heat. Remove chorizo from casing and crumble into the hot pan. Cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a bowl, leaving rendered fat in skillet. Reserve for step that sautés vegetables.

Grill or pan-sear chicken

Preheat grill or grill pan to medium-high (about 400°F/200°C). If using a skillet, add 1 tbs oil. Sear the marinated chicken 4–5 minutes per side until an instant-read thermometer reads 165°F (74°C) in the thickest part. Remove and tent with foil to rest 5 minutes. Alternatively, finish chicken in a 375°F oven after searing if thick.

Sauté vegetables

In the skillet with reserved chorizo fat (add 1 tbs vegetable oil if pan is dry), add sliced onion, bell peppers and optional jalapeño. Sauté over medium-high heat until softened and lightly charred, 6–8 minutes. Stir in cooked chorizo, adjust salt to taste, and sprinkle chopped cilantro. Keep warm.

Make roux

In a small saucepan over medium heat melt butter. Whisk in flour and cook 1–2 minutes until mixture is fragrant and slightly golden, stirring constantly to avoid browning too much.

Finish sauce

Slowly whisk in milk and chicken broth until smooth. Bring to a gentle simmer, whisking until sauce thickens, about 3–4 minutes. Reduce heat to low and stir in shredded cheese a handful at a time until melted and smooth. Season with salt, black pepper and cayenne (if using). Keep sauce warm; if it becomes too thick, whisk in up to 2 tbs extra milk or broth to loosen.

Cook rice

Rinse rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 3 cups water, 1 tsp oil and 1/2 tsp salt. Bring to a boil, reduce to a low simmer, cover and cook 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Prepare beans

While rice cooks, heat a small saucepan over medium heat with the drained black beans, 1–2 tbs water (if needed), cumin and garlic powder. Warm until simmering and heated through, about 4–5 minutes. Taste and adjust seasoning with salt and pepper.

Assemble

Slice rested chicken breasts crosswise. On each plate place a scoop of rice and a portion of warmed black beans. Top rice with a sliced chicken breast and spoon the chorizo–pepper–onion mixture over the chicken. Ladle warm cheese sauce over the chicken and chorizo mixture.

Garnish & finish

Garnish with extra chopped cilantro and serve with lime wedges and optional pickled jalapeños or salsa on the side. Squeeze lime over chicken before eating.