Mini Pechuga Asada Recipe
Grilled chicken breast served with rice, bean, and sweet plantain.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
In a bowl, mix olive oil, garlic powder, paprika, salt, and black pepper. Coat the chicken breasts in the marinade and let sit for at least 30 minutes.
- 2
Cook the Rice
In a saucepan, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is fluffy.
- 3
Prepare the Beans
Heat the canned black beans in a small pot over medium heat until warmed through. Season with salt and pepper to taste.
- 4
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until cooked through (internal temperature of 165°F).
- 5
Cook the Plantains
Peel the sweet plantains and slice them diagonally into thick pieces. In a skillet, heat a bit of oil over medium heat and fry the plantain slices until golden brown on both sides, about 3-4 minutes per side.
- 6
Plate the Dish
On a plate, serve the grilled chicken alongside a scoop of rice, a portion of black beans, and the fried sweet plantains. Garnish with fresh cilantro and a wedge of lime.
