De lima is a Spanish term that translates to “of lime” or “lime-flavored,” and in cooking, it refers to dishes that feature the bright, tangy flavor of lime. This recipe focuses on a classic Mexican “pollo de lima” (lime chicken), a comforting braise where chicken is simmered in a savory lime broth with onions, garlic, and spices. It works beautifully because the lime juice brightens the rich chicken broth, creating a balanced, aromatic dish that is both simple and impressive.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken thighs or drumsticks
- 1 tbsp (15 ml) olive oil
- 1 large white onion, thinly sliced
- 4 garlic cloves, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) smoked paprika
- 1 cup (240 ml) chicken broth (low-sodium)
- 1/2 cup (120 ml) fresh lime juice (about 4-5 limes)
- 1 tbsp (15 ml) honey or sugar
- 1 bay leaf
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Pat the chicken pieces dry with paper towels. Season generously with salt and pepper on all sides.
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Working in batches if needed, add the chicken skin-side down and sear until golden brown, about 4-5 minutes per side. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic, cumin, oregano, and smoked paprika, and cook for another minute until fragrant.
- Pour in the chicken broth, lime juice, honey (or sugar), and add the bay leaf. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Return the chicken to the pot, nestling it into the liquid. Cover and simmer gently over low heat for 30-35 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Remove the lid and continue to simmer for another 5-10 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper.
- Discard the bay leaf. Serve the chicken hot, spooned with the sauce and garnished with fresh cilantro and lime wedges.
Tips
- Use fresh lime juice: Bottled lime juice lacks the bright, fresh flavor that this dish needs. Always squeeze fresh limes for the best result.
- Balance the tartness: If the sauce tastes too sour, add a little more honey or sugar. If it’s too sweet, add a splash more lime juice. The balance is key.
- Bone-in chicken is best: It adds more flavor and stays moist during braising. If you use boneless, skinless chicken breasts, reduce the cooking time to about 20-25 minutes and check for doneness.
- Make it ahead: This dish actually tastes even better the next day as the flavors meld. You can make it a day ahead and reheat gently.
Serving Suggestions
Serve the de lima chicken with warm corn or flour tortillas, or over a bed of white rice to soak up the delicious sauce. A simple side of black beans and a crisp green salad with avocado completes the meal. For a low-carb option, serve with cauliflower rice or roasted vegetables.
Variations
- Add vegetables: Sliced bell peppers, zucchini, or carrots can be added along with the onion for a more substantial dish.
- Make it spicy: Add a finely chopped jalapeño or serrano pepper along with the garlic for a kick of heat.
- Use different citrus: Try a mix of lime and orange juice for a slightly sweeter, more mellow flavor.
- Make it a soup: Increase the chicken broth to 3 cups (720 ml) and add 1 cup (200 g) of cooked rice or orzo to create a hearty lime chicken soup.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the chicken and sauce in a pot over medium-low heat, adding a splash of broth or water if needed, and heat until warmed through (165°F / 74°C). You can also reheat individual portions in the microwave, but the stovetop method preserves the texture better. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use lime zest in this recipe? Yes, adding 1-2 teaspoons of lime zest along with the garlic will intensify the lime flavor. Be sure to zest the limes before juicing them.
What if I don’t have chicken broth? You can substitute with vegetable broth or even water, but the flavor will be less rich. You can also use a bouillon cube dissolved in water.
Can I make this in a slow cooker? Absolutely. Sear the chicken and sauté the aromatics as directed, then transfer everything to a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
My sauce is too thin. How can I thicken it? After removing the chicken, you can simmer the sauce uncovered for a few more minutes to reduce it. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce until it thickens.
Is this dish very sour? The lime juice is balanced by the honey and the savory broth, so it’s tangy but not overwhelmingly sour. You can adjust the honey to suit your taste.
Can I use lime juice from a bottle? While you can, the flavor will be noticeably different and less vibrant. For the best taste, use freshly squeezed lime juice.
Related
- Oregano Khichdi Recipe: Easy One-Pot Comfort Food
- Pakora Recipe: Crispy Onion Fritters
- Oats Khichdi Recipe (Easy One-Pot Comfort Food)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).