Pollo Rancho Luna Rancho Luna's Chicken

Transport your taste buds to the vibrant flavors of Cuban-inspired cuisine with Pollo Rancho Luna, a mouthwatering chicken dish that’s bursting with zesty citrus, aromatic spices, and rich, savory depth. Bone-in, skin-on chicken thighs are marinated in a tangy blend of lime and orange juice, garlic, and classic seasonings like cumin, oregano, and paprika, then seared to golden perfection before simmering in a fragrant medley of sautéed onions, red bell peppers, and a citrus-infused broth. Finished in the oven for tender, juicy results, this dish is garnished with fresh cilantro for a bright finishing touch. Perfectly paired with rice, black beans, or a crisp salad, Pollo Rancho Luna is a flavorful, one-pan masterpiece that’s perfect for weeknight dinners or special occasions.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 4 cloves Garlic cloves, minced
• 4 tablespoons Lime juice
• 0.5 cup Orange juice
• 2 tablespoons Olive oil
• 1 tablespoon White wine vinegar
• 1 teaspoon Oregano
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 2 leaves Bay leaves
• 1 medium Onion, thinly sliced
• 1 medium Red bell pepper, sliced
• 1 cup Chicken broth
• 2 tablespoons Fresh cilantro (for garnish)

Directions

Step 1

In a large bowl, prepare the marinade by combining minced garlic, lime juice, orange juice, olive oil, white wine vinegar, oregano, cumin, paprika, 1 teaspoon of salt, and black pepper. Mix well.

Step 2

Place the chicken thighs in the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours (overnight for the best flavor).

Step 3

Preheat your oven to 375°F (190°C).

Step 4

Heat a large oven-safe skillet or Dutch oven over medium heat. Remove the chicken thighs from the marinade (reserve the marinade) and pat them dry with paper towels.

Step 5

Add 1 tablespoon of olive oil to the skillet and sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip and sear the other side for another 2-3 minutes. Transfer the chicken to a plate.

Step 6

In the same skillet, add the sliced onion and red bell pepper. Sauté for 3-4 minutes until they begin to soften.

Step 7

Add the reserved marinade to the skillet, along with the chicken broth, remaining 0.5 teaspoon of salt, and bay leaves. Stir to combine and scrape up any browned bits from the bottom of the skillet.

Step 8

Return the chicken thighs to the skillet, skin-side up. Make sure the sauce reaches halfway up the chicken but does not cover the skin completely.

Step 9

Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 10

Remove the skillet from the oven and discard the bay leaves. Garnish the chicken with fresh cilantro before serving.

Step 11

Serve the Pollo Rancho Luna hot with rice, black beans, or a simple salad.

Nutrition Facts

Serving size	(1690.7g)

Amount per serving	% Daily Value*
Calories	2365.0

Total Fat 169.4g	0%
Saturated Fat 44.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 729mg	0%
Sodium 4852.6mg	0%
Total Carbohydrate 49.7g	0%
Dietary Fiber 7.7g	0%
Total Sugars 23.2g
Protein 171.1g	0%

Vitamin D 0IU	0%
Calcium 257.3mg	0%
Iron 12.8mg	0%
Potassium 2868.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.3%

Protein: 28.4%

Carbs: 8.3%