Authentic Cuban Pollo a la Plancha
Directions
- 1Halve and pound the chicken breasts until they have an even thickness.
- 2Squeeze lime juice over the chicken breasts.
- 3Squeeze sour orange juice (naranja agria) over the chicken breasts.
- 4Grate fresh garlic over the chicken breasts.
- 5Season with oregano.
- 6Season with cumin.
- 7Season with smoked paprika.
- 8Season with salt.
- 9Season with black pepper.
- 10Drizzle olive oil over the chicken breasts.
- 11Mix the marinade well, ensuring all chicken pieces are coated.
- 12Add olive oil to a large pan over medium-high heat.
- 13Place the marinated chicken breasts in the hot pan.
- 14Cook the chicken with a metal press or heavy object over top for even browning.
- 15Flip the chicken breasts and continue cooking until they reach an internal temperature of 155°F.
- 16Remove the chicken from the pan and let it rest to reach 165°F internal temperature through carryover cooking.
- 17Sauté sliced yellow onions in the same pan, mopping up all the leftover flavors.
- 18Serve the chicken over rice, topped with sautéed onions, with a side of black beans and fried plantains.
- 19Garnish with fresh lime wedges and chopped cilantro.
Ingredients
- 2 chicken breasts
- 5 garlic cloves
- 2 tsp oregano
- 1 tsp cumin
- 0.5 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 lime juice
- 1 sour orange juice
- 4 tbsp olive oil
- 2 yellow onions
Equipment
knifecutting boardplastic bagmeat malletcitrus juicergraterbaking dishpantongsmeat thermometermetal press
Tips
- Thinly pound or butterfly chicken breast to ensure quick and even cooking.
- Use a mojo-style marinade to prevent bland chicken.
- Cook chicken with a weight over top to ensure maximum contact with the surface of the pan, ensuring even browning.
- Remove chicken from the pan before it reaches 165°F and let carryover cooking do the rest for juicy chicken.
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