Apimentado Frango Recipe

Prepare the marinade

In a medium mixing bowl combine the lime juice, 2 tbsp olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, hot chili paste, crushed red pepper flakes, kosher salt and black pepper. Whisk until evenly combined.

Marinate chicken

Add the chicken thighs to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, let sit at room temperature for 15–20 minutes before cooking.

Sear the chicken

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and when shimmering, remove the chicken from the marinade (reserve marinade) and add the thighs to the pan, working in a single layer without crowding. Sear 4–5 minutes per side until well browned. Reduce heat to medium and cook through an additional 3–5 minutes, or until interior reaches 165°F (74°C). Transfer chicken to a plate and tent with foil to rest.

Sauté aromatics

In the same skillet over medium heat add the shallot (or onion) and sliced bell pepper. If pan is dry, add a splash of olive oil. Sauté 3–4 minutes until softened and fragrant, scraping up browned bits from the bottom of the pan.

Build the sauce

Stir in the reserved marinade and 1 tsp tomato paste; cook 30–45 seconds. Pour in the chicken stock (or water), add lime zest and honey (or brown sugar) and bring to a gentle simmer. Cook 3–5 minutes until slightly reduced and flavorful. Taste and adjust heat with the optional additional hot sauce if desired.

Finish the sauce

Return the seared chicken to the skillet and spoon the sauce over the pieces. Simmer together 2–3 minutes to meld flavors and reheat the chicken. Stir in chopped cilantro or parsley just before serving.

Serve the apimentado frango over cooked rice, inside warm tortillas, or on a bed of salad greens. Garnish with lime wedges and extra cilantro. Squeeze lime over chicken just before eating for bright acidity.

Make-ahead & storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or stock to loosen the sauce.