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Ingredients
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Marinade & Chicken
Pan Sauce & Finish
To Serve (optional)
Method
Marinade & Chicken
Prep and Marinate
Trim any excess fat from the chicken thighs and pat dry with paper towels. In a medium bowl combine 2 tbs olive oil, lime juice, minced garlic, smoked paprika, ground cumin, chipotle powder, red pepper flakes, hot sauce (if using), kosher salt and black pepper. Whisk to a uniform paste. Add the chicken to the bowl and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours (longer will intensify flavor).
Heat the Pan
Remove the chicken from the refrigerator 10 minutes before cooking to take the chill off. Heat a large skillet over medium-high heat and add 1 tbs olive oil. When the oil shimmers, place the chicken thighs in the pan in a single layer, spacing them so they sear rather than steam. Cook undisturbed for 4-5 minutes until a deep golden crust forms.
Pan Sauce & Finish
Sauté Aromatics
In the same skillet over medium heat, add 1 tbs butter. If the pan is dry, add a splash of oil. Add the finely chopped shallot and sauté 1-2 minutes until softened and translucent, scraping up browned bits from the bottom of the pan with a wooden spoon.
Build the Sauce
Add the halved cherry tomatoes to the skillet and cook, stirring occasionally, until they begin to soften and blister, about 3 minutes. Pour in 1/2 cup chicken stock, scraping any remaining fond. Bring to a gentle simmer and let the sauce reduce slightly, about 2-3 minutes, until it has a satin consistency.
Finish and Return Chicken
Stir in the chopped cilantro and adjust seasoning with a pinch of salt and a grind of black pepper. Return the rested chicken thighs to the pan, spooning the sauce over them and simmering together for 1-2 minutes so flavors marry and chicken reheats. Squeeze a little lime juice over the top to brighten the dish, taste and adjust heat or salt if needed.
To Serve (optional)
Serve the Pollo Picante hot with warm tortillas or rice, topped with avocado slices and pickled red onions. Provide lime wedges on the side for extra acidity. Leftovers will keep covered in the refrigerator for up to 3 days.