Pollo A La Plancha Recipe

Prepare mojo marinade

In a bowl whisk together lime juice, orange juice, 2 tbs olive oil, minced garlic, chopped cilantro, ground cumin, dried oregano, 1 tsp salt and 1/2 tsp black pepper until blended.

Marinate chicken

Place chicken breasts between two sheets of plastic wrap and pound to an even thickness (about 1/2 inch) for even cooking. Put chicken in a zip-top bag or shallow dish and pour the mojo marinade over the chicken, turning to coat. Refrigerate at least 30 minutes and up to 4 hours.

Cook chicken

Heat a large heavy skillet or cast-iron griddle over medium-high heat until very hot. Add a thin brush of oil or spray to the surface. Remove chicken from marinade, letting excess drip off (reserve marinade). Cook chicken 4-5 minutes per side (depending on thickness) until deeply browned and internal temperature reaches 165°F (74°C). Transfer chicken to a plate and let rest 5 minutes.

Optional glaze

If you like, simmer the reserved marinade in a small saucepan for 2–3 minutes to cook the raw juices and spoon a little over the cooked chicken before serving.

While the chicken rests, heat 1 tbs olive oil in a small skillet over medium heat. Add the thinly sliced onion and sauté gently 4–6 minutes until softened and slightly translucent but not browned. Stir in 1 tbs white vinegar, 1/4 tsp salt and a pinch of black pepper. Cook 1 minute more. Remove from heat; the warm onions are ready to top the chicken.

Rinse rice under cold water until water runs mostly clear. In a medium saucepan, heat 1 tbs olive oil over medium heat and sauté 1 minced garlic clove about 30 seconds until fragrant. Add the rinsed rice and stir to coat for 1 minute. Add 3 cups water or chicken broth and 3/4 tsp salt, bring to a boil uncovered, then reduce heat to low, cover tightly and simmer 18 minutes. Remove from heat and let rest covered 5 minutes; fluff with a fork before serving.

In a small saucepan or skillet heat 1 tsp olive oil over medium. Sauté 1 minced garlic clove until fragrant (20–30 seconds). Add the drained and rinsed black beans, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 cup water or reserved bean liquid. Simmer gently 5–8 minutes, mashing a few beans against the side of the pan for a slightly creamy texture. Taste and adjust seasoning.

Fried sweet plantains (maduros)

If choosing plantains: heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry plantain slices in a single layer, 1–2 minutes per side, until golden brown and caramelized. Drain on paper towels and season lightly with salt. Serve immediately.

Simple side salad

If choosing salad: combine mixed greens, sliced tomato and cucumber in a bowl. Drizzle with 2 tbs vinaigrette, toss lightly and divide among plates.

To assemble: place a scoop of rice and a portion of black beans on each plate. Top with a grilled chicken breast, spoon warm sautéed onions over the chicken, and add plantains or the salad to the side. Garnish with fresh cilantro leaves and lime wedges. Serve immediately.