Growing up, whenever my mom made chicken breasts this is how she always prepared it. I didn't realize there were other ways of eating chicken breast until I was a teenager
This is a classic Cuban dish, much like it's red meat counterpart the bistec de palomilla and you'll see it in most Cuban restaurants.
What is pollo a la plancha?
Pollo a la plancha translates to chicken on the griddle. It's typically made of butterflied skinless, boneless chicken breast that is seasoned with salt, pepper and sazon completa. The chicken breast is then seared over a small amount of oil and topped with sautéed onions and garlic.
What do you serve with it?
If you're going for a healthier or low carb option, it's great served over mixed greens and tomatoes. You can use cilantro lime garlic sauce as your dressing.
Cuban bistec de pollo a la plancha
- 3 tablespoons Canola oil
- 2 tablespoons Sazon Completa
- 2 Skinless boneless chicken breasts butterflied
- 1 Lime
- 3 cloves Garlic peeled minced
- 1 Large yellow onion thinly sliced
- Salt to taste
- Pat dry your butterflied chicken breast and season them with the sazon completa on all sides. About one tablespoon of seasoning per chicken breast.
- In a large frying pan, heat oil over medium-high heat and drop the chicken breast, one at a time. Cook the chicken for 3-4 minutes on each side.
- Remove the chicken breasts from the pan when they've cooked through and drop the heat to low.
- Add to the same pan the lime juice of one lime, all of the onions and garlic. Stir the onions constantly until they're translucent and cooked through.
- Pile the onions and minced garlic on top of the cooked chicken breasts and serve immediately.