Cuban Style Pollo A La Plancha Recipes
CUBAN-STYLE POLLO A LA PLANCHA
Steps:
- Using a blender or food processor, purée garlic, orange juice, lime juice, cumin, oregano, black pepper, allspice (if using), and 1 teaspoon kosher salt until smooth.
- f using chicken breast halves, cut into cutlets following our instructions here, pounding to an even thickness of about 1/4 inch (if desired, you can butterfly the breast halves by not fully cutting all the way through, so that they open like a book; butterflied breasts also need to be pounded to an even thickness).
- Place chicken cutlets in a large zipper-lock bag or shallow baking or glass storage dish. Add marinade, making sure it coats chicken evenly all over. Press out excess air and seal zipper-lock bag, or cover dish with plastic or a lid. Refrigerate for 30 minutes; if chicken is in a dish, turn it once halfway through.
- Remove the chicken breasts from the marinade and wipe off any excess. In a stainless steel skillet, heat oil over medium-high heat until shimmering. Working in batches if necessary to prevent crowding the pan, add the chicken cutlets and cook until golden brown on each side, 2 to 3 minutes per side. Transfer cooked cutlets to a platter and cover with foil or place in a low oven to keep warm. Repeat with remaining chicken, adding more oil if the pan gets too dry.
- In the same skillet that you cooked the chicken, add more oil if the pan is dry and heat over medium-high heat until shimmering. Add the onion rings, season with salt, and sauté until the onions have softened a bit and started to brown, 7 to 10 minutes; lower heat and/or add a small splash of water if the contents of the pan threaten to burn.
- Arrange cutlets on serving plates and top with browned onions.
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- Make the marinade by adding the orange, lemon, and lime juice into a food processor. After, add the garlic and spices and turn the food processor on to combine all the ingredients and mince the garlic. Set aside.
- Then, cut the chicken breast in half, and lay on a cutting board one by one. Place saran wrap over the breast, one by one, and pound it with a kitchen hammer or a pan, to make it about a quarter inch thick.
- Place it in a bowl and drench it in your marinade. The longer you let it soak the better. Top it off with sliced onions.
- To grill the chicken, coat a pan with oil and heat over medium-high heat. Once the oil is hot, place the chicken breast in. Cook each side for about three to four minutes, until the chicken is slightly browned on each side.
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- Slice each chicken breast in half, lengthwise. Pound each piece, using a meat mallet, to about ¼ inch thick.
- Add the salt, garlic powder, cumin, and pepper to a small bowl, stir to mix well. Season the chicken on both sides with the seasoning mix.
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