Easy Bistec de Pollo Recipe - 30-Mins Cuban Griddled Chicken
This classic Cuban dish, bistec de pollo recipe is mouthwatering. Elevate tonight’s dinner with this beautiful homage to pollo a la plancha, a celebration of robust flavors, tender bites, and the warmth of traditional Latin cooking.
Equipment
- Large skillet
- Meat Mallet (tenderizer)
- Long tongs
- 1 Large mixing bowl or dish
Ingredients
- 2-4 pieces chicken breast *
- 1 oz fresh orange juice *
- 1 oz lime juice *
- 1/4 tsp garlic powder
- 1 tsp oregano
- 1 1/2 tsp coriander
- 1/2 tsp cumin
- 1 tsp citrus garlic seasoning optional
- salt to taste
- freshly grind black pepper to taste
- 1 yellow onion sliced
- lime wedges for garnish optional
- 3 tbsp olive oil
Instructions
- In a small bowl, mix the lemon juice, orange juice, 1 tbsp oil, garlic powder, salt, pepper, oregano, coriander, and cumin. Set aside.
- Butterfly chicken breast and cover it with plastic wrap over a cutting board, or place it in a resealable bag. With a meat mallet, tenderize the chicken until it reaches ½ inch thickness.
- Place the chicken in a bowl and pour marinade over it. Use tongs to toss it in the marinade and coat it well.
- Cover with plastic wrap and refrigerate for 30 minutes to marinate. In the meantime, prepare your white rice and beans!
- After marinating, set a large frying pan on medium-high heat. Once hot, pour about 2 tablespoons of oil over it.
- Place the chicken breast in the skillet and fry about 3-4 minutes per side, until golden brown and an internal temperature of 165 degrees Fahrenheit. Then remove from the skillet and set them aside to rest.
- Turn the heat to the lowest setting. Add the sliced onions and stir them constantly around the browned bits. Do not worry about burning them. They will release moisture while absorbing the deliciousness left behind by the chicken.
- Squeeze a lime wedge or two over the sauteed onions. Stir them again a couple of times then remove them from the pan. (Optional but flavorful!)
- Place the cooked onions over the bistec de pollo, and serve with white rice, black beans, plantains, and avocado slices (or a green salad).
- ¡Buen provecho from The Happy Wookiee!
Notes
Boneless, skinless chicken breast is the typical cut used for the bistec de pollo recipe. However, you can use boneless chicken thighs, chicken cutlets, or any chicken pieces you have at home.
As far as the citrus element of the recipe I prefer the fresh orange/lime juice combination. Feel free to use lemon juice, sour orange or whatever citrus you prefer.
Bistec de pollo is typically accompanied by white rice, black beans, and fried or sweet plantains. For a full-proof white rice, check out this easy Puerto Rican White Rice recipe.