Pollo a la Plancha
Pollo a la Plancha
Ingredients
For the Pollo a la Plancha
- 4 chicken breasts, thinly sliced and pounded
- 1 tablespoon garlic powder, as needed
- 1 teaspoon salt, as needed
- 1 tablespoon complete seasoning, as needed
- 1/2 teaspoon black pepper, as needed
- 2 tablespoons olive oil, plus more for cooking
- 1 lime, juiced
- 1 onions, sliced
For Serving (Optional)
- 4 cups white rice, cooked
- 2 cups black beans, cooked
- 4 sweet plantains, fried
Instructions
- 1
Place the thinly sliced and pounded chicken breasts in a shallow dish or large bowl. Liberally sprinkle garlic powder, salt, complete seasoning, and black pepper over the chicken. Drizzle 2 tablespoons of olive oil over the chicken and squeeze the juice of 1 lime over it. Rub the seasonings and liquids into the chicken to ensure it is evenly coated on all sides. Cover the dish and marinate the chicken for at least 1 hour in the refrigerator.
⏱️ 10 min
- 2
Heat a large skillet or griddle over medium-high heat. Add a small amount of olive oil to the pan if needed. Once hot, place the marinated chicken breasts onto the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook the chicken for 3-5 minutes per side, or until it is golden brown on both sides and fully cooked through with an internal temperature of 165°F (74°C).
⏱️ 10 min
- 3
Remove the cooked chicken from the skillet and set aside on a plate. In the same pan, add the sliced onions. Sauté the onions over medium heat, stirring frequently, until they are soft, translucent, and lightly caramelized, about 5-7 minutes. Add a splash more olive oil if the pan is too dry.
⏱️ 5 min
- 4
Top the cooked chicken breasts with the sautéed onions. Serve immediately with traditional Cuban sides such as white rice, black beans, and sweet plantains, if desired. Enjoy your Pollo a la Plancha!
Kitchen Tools
Nutrition Facts (per serving)
Pollo a la Plancha
For the Pollo a la Plancha
- 4 chicken breasts, thinly sliced and pounded
- 1 tablespoon garlic powder, as needed
- 1 teaspoon salt, as needed
- 1 tablespoon complete seasoning, as needed
- 1/2 teaspoon black pepper, as needed
- 2 tablespoons olive oil, plus more for cooking
- 1 lime, juiced
- 1 onions, sliced
For Serving (Optional)
- 4 cups white rice, cooked
- 2 cups black beans, cooked
- 4 sweet plantains, fried
Instructions
- 1
Place the thinly sliced and pounded chicken breasts in a shallow dish or large bowl. Liberally sprinkle garlic powder, salt, complete seasoning, and black pepper over the chicken. Drizzle 2 tablespoons of olive oil over the chicken and squeeze the juice of 1 lime over it. Rub the seasonings and liquids into the chicken to ensure it is evenly coated on all sides. Cover the dish and marinate the chicken for at least 1 hour in the refrigerator.
⏱️ 10 min - 2
Heat a large skillet or griddle over medium-high heat. Add a small amount of olive oil to the pan if needed. Once hot, place the marinated chicken breasts onto the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook the chicken for 3-5 minutes per side, or until it is golden brown on both sides and fully cooked through with an internal temperature of 165°F (74°C).
⏱️ 10 min - 3
Remove the cooked chicken from the skillet and set aside on a plate. In the same pan, add the sliced onions. Sauté the onions over medium heat, stirring frequently, until they are soft, translucent, and lightly caramelized, about 5-7 minutes. Add a splash more olive oil if the pan is too dry.
⏱️ 5 min - 4
Top the cooked chicken breasts with the sautéed onions. Serve immediately with traditional Cuban sides such as white rice, black beans, and sweet plantains, if desired. Enjoy your Pollo a la Plancha!