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Bistec de Pollo (Chicken Steak) or Pechuga de Pollo a la Plancha (Griddled Chicken Breast) is a common dish throughout Cuba, the Caribbean and South America. It’s quick, easy and bursting with flavor.
You’ll find some kind of Bistec de Pollo dotting menus all over South Florida and the Sunshine State, my beloved home away from home. This particular recipe and marinade are inspired by Cuban versions of the dish and feature Florida Orange Juice, The Original Wellness Drink. Served here with some steamed jasmine rice and black beans because I “accidentally” ate all the tostones while cooking.
Bistec de Pollo is most often made by thinly slicing and tenderizing chicken breasts, marinating them in a holy matrimony of Florida Orange Juice, garlic, herbs and spices (AKA Mojo), and cooking them to golden brown perfection on a griddle or in a skillet. It’s then topped with sautéed onions and served with a variety of sides, such as steamed white rice, black beans, a salad, boiled yuca or fried plantains.
What You Need for Bistec de Pollo
- Chicken Breast: Bistec de Pollo is most often made with chicken breast that has been sliced thin and tenderized with a meat mallet. You don’t necessarily have to pound the chicken breast before cooking, but it’s recommended because otherwise you run the risk of burning the exterior of the breast before the interior has had a chance to cook through.
- Mojo: Pronounced mo-ho, this versatile Cuban marinade varies depending on the household. The main ingredients include citrus, garlic, oregano, cumin, salt and pepper. Typically, naranja agria (sour orange or Valencia orange) is used because of its naturally tart flavor profile and acidity. It’s not exactly the easiest thing to find so it’s more common to find bottled versions. I tend to stay away from these and make my own substitution by combining Florida Orange Juice and freshly-squeezed lime juice.
- Onions: Topping the Bistec de Pollo with sautéed onions is a must here. For extra flavor, I like to deglaze the pan and cook the onions with more Florida OJ. The juice helps to lift all of the brown bits off the bottom of the pan and the natural sugars caramelize, making the onions irresistibly sweet, sour and sticky.
- Sides of Choice: Feel free to serve this Bistec de Pollo with your favorite sides. To keep things Paleo and Whole30 you could enjoy it with cauliflower rice, a fresh salad and some sliced avocado. For something more indulgent, try it with steamed jasmine rice, black beans, and fried plantains, such as tostones or maduros.
Why Use Florida Orange Juice
The star of the show here really is the Mojo marinade. Rather than use naranja agria (sour orange), which is hard to find where I live and usually made from concentrate, preservatives and additives, I prefer to combine 100% all-natural Florida Orange Juice with a squeeze of lime to mimic the sour and tart flavor of naranja agria.
We only drink Florida Orange Juice in my home because it tastes the best, is not from concentrate, and great for your body (and soul). Just one 8 ounce serving of Florida Orange Juice is an excellent source of vitamin C and good source of, potassium, folate, thiamin, and includes hesperidin (an anti-inflammatory polyphenol which may support the immune system). It’s the Original Wellness Drink. Just the thought of it makes my mouth water.
For more information, visit FloridaJuice.com and order some here.
Bistec de Pollo a la Plancha
Ingredients
- 1.25 cups 1.25 cups Florida Orange Juice, not from concentrate
- Juice of ½ lime
- 4 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon granulated garlic
- 2 teaspoons kosher salt
- ½ teaspoon freshly-cracked black pepper
- 2 pounds boneless, skinless chicken breasts, butterflied and pounded 1/4” thin
- 2 tablespoons avocado oil
- 3 small yellow onions, sliced into rings
- Steamed jasmine rice, for serving (optional)
- Stewed black beans, for serving (optional)
Instructions
- In a bowl, combine 1 cup of FloridaOrange Juice, lime juice, garlic, cumin, oregano, coriander, garlic, salt and pepper. Whisk until combined. Add the chicken breast, toss to coat, cover and refrigerate 4 to 6 hours.
- Preheat a large stainless-steel or cast-iron pan over medium heat for 5 minutes. Add the avocado oil and heat until shimmering. Working in batches, add the chicken to the pan. Cook until golden brown, around 4 minutes. Flip and cook until golden brown and the thickest part of the breast registers 165F internal, around 4 minutes. Transfer to a plate and continue until all the chicken is cooked.
- Add ¼ cup of Florida OJ to the pan andlift any brown bits with a wooden spoon. Add the onions and season with a pinchof salt. Cook over medium heat, stirring, until the onions are soft andtranslucent, around 6 minutes.
- Spoon the onions overtop of the chicken and serve with your sides of choice.
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About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
