My long list of Cuban recipes continues to have recipes crossed off. My most recent recipe that I haven’t made before is this pollo a la plancha. This is easy to make, especially on a weeknight and makes an otherwise boring chicken breast something quiet sensational. The onions for topping are my absolute favorite with every bite! We like to enjoy this chicken with rice, black beans, and platanos tentacion. Enjoy it how you please!
Pollo a La Plancha
Ingredients
- 4 chicken breasts, butterflied & pounded evenly
- 5 garlic cloves, grated
- 2 tsp oregano
- 1 tsp cumin
- 1/2 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 1/4 cup Naranja agria
- 1 Tbsp extra virgin olive oil
- 2 Tbsp extra virgin olive oil
- 2 yellow onions, sliced
Prepare
- First, butterfly the chicken breast evenly. Place the chicken in a large bowl along with the garlic, oregano, cumin, paprika, salt, pepper, and Naranja agria, and 1 Tbsp extra virgin olive oil and mix well until all ingredients are well incorporated.
- Using a meat mallet, place each butterflied chicken into a gallon bag and pound the chicken down thin using the dull side. Repeat with each chicken.
- Heat a large pan to medium high heat and add one butterflied chicken at a time. The trick to this part is using a smash burger press to keep the chicken cooked and charred evenly thoughout. You will notice a lot of liquid form in the pan. Drain the liquid into a trash can if it becomes to soupy. You want the chicken to be able to sear well. Repeat with each chicken until completed.
- Keep the heat on the pan and add the onions and 2 Tbsp of extra virgin olive oil. Saute the onions for 10 minutes or so while stirring until the onions are soft but not quite caramelized.
- Serve the chicken with your sides of choice and top with the onions and enjoy!
