#6 Pollo Picante Recipe

Prep and marinate

Trim any excess fat from the chicken and cut into 1/2- to 3/4-inch dice. In a medium bowl combine lime juice, 1 tablespoon olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin and 1/2 tsp smoked paprika. Add the diced chicken and toss to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Prepare vegetables

While the chicken marinates, dice the onion and red bell pepper into roughly 1/2-inch pieces. Remove seeds and membranes from the spicy pepper (use more or less depending on desired heat) and mince fine. Mince the garlic and chop the cilantro if using.

Sear the chicken

Heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Add the marinated chicken in a single layer (work in batches if necessary) and cook without moving for 2 minutes to develop color, then stir and cook until just cooked through, about 2–3 more minutes. Transfer chicken to a plate and set aside.

Sauté aromatics and peppers

Reduce heat to medium, add the remaining 1 tablespoon oil to the pan. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened and beginning to brown, 5–6 minutes. Add the minced spicy pepper and garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 30 seconds, then add 1/4 cup chicken broth, 1/4 tsp red chili flakes, 1/4 tsp ground coriander and 1/2 tsp honey (if using). Scrape up any browned bits from the pan and simmer 1–2 minutes to slightly reduce and concentrate flavors.

Finish and combine

Return the cooked chicken and any accumulated juices to the pan. Stir to coat with the sauce and simmer for 1–2 minutes until everything is hot and the sauce clings to the chicken. Taste and adjust seasoning with additional salt, lime juice, or chili flakes as desired. Remove from heat and stir in chopped cilantro, if using.

Serve

Serve immediately over rice, in tortillas, with warm pita, or alongside roasted vegetables. Leftovers keep tightly covered in the refrigerator for up to 3 days.