Bistec de Pollo a la Plancha
Quick, easy and bursting with flavor, this Bistec de Pollo (Chicken Steak) is perfect for any day of the week.
Servings: 6 people
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.