Pollo Recipe
five spice marinated chicken, mixed bell pepper mojo, onions, crispy shallots
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Ingredients
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Marinated Chicken
Mixed Bell Pepper Mojo
Crispy Shallots & Finish
Method
Marinated Chicken
- 1
Prepare marinade
In a medium bowl whisk together five-spice powder, minced garlic, grated ginger, soy sauce, lime juice, olive oil, brown sugar, salt and black pepper until sugar dissolves and the mixture is uniform.
- 2
Marinate chicken
Trim excess fat from chicken thighs and place them in a shallow dish or resealable bag. Pour the marinade over the chicken, turning to coat thoroughly. Refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor but avoid more than 8 hours to prevent texture change).
- 3
Cook chicken
When ready to cook, remove chicken from refrigerator 15 minutes before cooking. Heat a heavy skillet or grill pan over medium-high heat and add 1 tsp oil if using a skillet. Sear chicken thighs 4–5 minutes per side until nicely caramelized and internal temperature reaches 165°F (74°C). Remove from pan and let rest 5 minutes, then slice thinly against the grain into taco-ready strips.
Mixed Bell Pepper Mojo
- 4
- 5
Make mojo & cook peppers
In a small bowl combine orange juice, lime juice, red wine vinegar, smoked paprika, salt and black pepper. Heat a large skillet over medium heat, add 1 tablespoon olive oil. Add sliced onions and cook 2–3 minutes until starting to soften. Add sliced bell peppers and cook, stirring occasionally, until peppers are tender-crisp, about 4–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Pour the citrus-vinegar mixture over the peppers, toss to coat and cook 1 more minute to reduce slightly. Remove from heat and stir in chopped cilantro.
Crispy Shallots & Finish
- 6
Crisp the shallots
While peppers cook, heat vegetable oil in a small saucepan or deep skillet to 325°F (160°C) — or medium heat until a thin shallot slice sizzles gently. Fry shallot slices in batches for 1–2 minutes, stirring so they cook evenly, until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate and immediately season lightly with a pinch of salt. Reserve oil for another use or discard after cooling.
- 7
- 8
Assemble tacos
Place 2–3 slices of sliced five-spice chicken on each warmed tortilla. Top with a generous spoonful of mixed bell pepper mojo, sprinkle with crumbled queso fresco if using, and finish with a pinch of crispy shallots and a few cilantro leaves. Serve with lime wedges for squeezing over the tacos.
- 9
Serving & storage
Serve immediately so shallots remain crisp. Leftover chicken and peppers will keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet. Crispy shallots will lose crunch if stored together—keep separately in an airtight container at room temperature up to 2 days.
