Spicy Pollo al Fuego (Fiery Citrus Chicken), Made by Ethan Philips, Easter 2026.

 

Johnny Philips in town for Ethan's rugby tournament.  Rob's 45th birthday, Holy Saturday.

Ingredients:

• 2 1/2 # chicken breasts
• 3 Tbsp olive oil
• 1 lime, juiced 
• 1 orange, juiced (or 1/2 cup fresh orange juice)
• 5 cloves garlic, minced
• 1 small red onion, finely chopped 
• 1 jalapeño or serrano pepper, minced (use 2 for extra heat)
• 1 tsp smoked paprika 
• 1 tsp ground cumin 
• 1/2 tsp oregano (preferably Mexican oregano)
• 1/2 tsp chili powder 
• 1/2 tsp black pepper 
• 1 1/2 tsp kosher salt 
• 1/4 cup fresh cilantro, chopped 
• Optional: a splash of white vinegar or apple cider vinegar for extra bite

Instructions:

1. Marinate the chicken (at least one hour, or overnight): In a large bowl, whisk together olive oil, lime juice, garlic, onion,  jalapeño, and all the spices. Add chicken breasts and toss until coated. Cover and refrigerate. 
2. Sear for flavor: Heat a large skillet or cast-iron pan over medium-high heat. Add oil and sear chicken skin-side down down until golden (4-5 minutes). Flip and cook another 3-4 minutes.
3. Simmer in the marinade: Pour remaining marinade into the pan. Reduce heat to medium-low, cover, and simmer 20-25 minutes, until fully cooked (175 degrees F internal temp).
4. Finish and serve: Uncover, spoon pan juices over the chicken, and let reduce to a glaze. Sprinkle with chopped cilantro before serving. 

Serving Ideas:

Serve with yellow rice or cilantro-lime rice

Add black beans or fried sweet plantains (maduros)

Cool crema or avocado salsa balances the heat perfectly

 

Crockpot modification: 
 Mix chicken breasts well with marinade; add to crockpot & set on high for 2 1/2 to 3 hours.  I added OJ and white wine vinegar at the end.  Stir and break up breasts to smaller chunks (assure they are cooked through).  Serve over rice/beans and top with cilantro!

Censored Munky Beer Tasting for Rob's birthday celebration!

First Easter Elle at FUS.  We missed her!