Pollo a la Plancha, which is chicken cooked on a griddle, is a common Latin American dish eaten in countries such as Cuba. The method of preparation might vary depending on the country, but generally, it’s an easy cook. For Cubans, it’s marinated in their adobo or mojo, and also cooked with sour orange juice, cumin and oregano. Serve this with rice and Cuban black beans. Here’s how to achieve it.
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How to Make Cuban Pollo a La Plancha
Ingredients
- 6 medium cloves garlic
- Lime wedges, for serving
- 1 teaspoon freshly ground black pepper
- 1/4 cup freshly squeezed lime juice
- 1 1/2 teaspoons dried oregano
- 1/4 cup freshly squeezed orange juice
- 1/2 teaspoon ground allspice (optional)
- 4 boneless, skinless chicken breast halves or 8 chicken cutlets
- Cooked long-grain rice
- Picked cilantro leaves, for serving
- 1 1/2 teaspoons ground cumin
- Cooked black beans
- 1 large white or yellow onion sliced
- 1 tablespoon neutral oil or as needed
- Kosher salt
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Instructions
- Blend the garlic, kosher salt, lime, cumin, oregano, black pepper and orange juice in a blender until it’s smooth.
- Pound the chicken breasts to about ¼ thickness.
- In a dish, place the chicken breats and ass the marinade ensuring it coats the chicken evenly. Once done, cover the dish and place it in a refrigerator for 30 minutes. Remember to turn it halfway for all of it to be well refrigerated.
- Once you’re ready to cook, remove the chicken breasts from the fridge, heat up the pan, and when the oil is hot, place the chicken to cook. Don’t overcrowd the pan, meaning you’ll have to work on it in batches.
- Let them cook 2 to 3 minutes on each side until golden brown. Afterwards, place it in a platter and cover with foil to maintain its warmness.
- In the same pan, add oil and sautee the onions. Sprinkle some salt and let them cook until they are golden brown. Once done, serve them with the chicken breasts.
- Serve with rice and black beans.
Pollo a la Plancha
Ingredients
- 6 medium cloves garlic
- Lime wedges for serving
- 1 teaspoon freshly ground black pepper
- 1/4 cup freshly squeezed lime juice
- 1 1/2 teaspoons dried oregano
- 1/4 cup freshly squeezed orange juice
- 1/2 teaspoon ground allspice optional
- 4 boneless skinless chicken breast halves or 8 chicken cutlets
- Cooked long-grain rice
- Picked cilantro leaves for serving
- 1 1/2 teaspoons ground cumin
- Cooked black beans
- 1 large white or yellow onion sliced
- 1 tablespoon neutral oil or as needed
- Kosher salt
Instructions
- Blend the garlic, kosher salt, lime, cumin, oregano, black pepper and orange juice in a blender until it’s smooth.
- Pound the chicken breasts to about ¼ thickness.
- In a dish, place the chicken breats and ass the marinade ensuring it coats the chicken evenly. Once done, cover the dish and place it in a refrigerator for 30 minutes. Remember to turn it halfway for all of it to be well refrigerated.
- Once you’re ready to cook, remove the chicken breasts from the fridge, heat up the pan, and when the oil is hot, place the chicken to cook. Don’t overcrowd the pan, meaning you’ll have to work on it in batches.
- Let them cook 2 to 3 minutes on each side until golden brown. Afterwards, place it in a platter and cover with foil to maintain its warmness.
- In the same pan, add oil and sautee the onions. Sprinkle some salt and let them cook until they are golden brown. Once done, serve them with the chicken breasts.
- Serve with rice and black beans.
Video
Nutrition
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