Pollo A La Plancha O Empanizado Recipe

Prepare and marinate

Pound or butterfly the chicken breasts to an even thickness (~1/2 inch). In a bowl combine lemon juice, olive oil, minced garlic, black pepper, dried oregano and 1 tsp salt. Add the chicken, coat thoroughly, cover and refrigerate for 20–30 minutes (up to 2 hours).

Option A — Pollo a la plancha (grilled/pan-seared)

Heat a large skillet or griddle over medium-high heat and add a thin drizzle of oil or wipe with oil. Remove chicken from marinade, letting excess drip off. Cook for 4–6 minutes per side (depending on thickness) until golden and internal temperature reaches 74°C (165°F). Rest 5 minutes before serving.

Option B — Empanizado (breaded and fried)

Set up a breading station: bowl with flour (seasoned with 1/2 tsp salt and 1/2 tsp pepper), bowl with beaten eggs and milk, and bowl with breadcrumbs. Dredge each marinated breast in flour, shake off excess, dip in egg, then press into breadcrumbs to coat evenly. Heat vegetable oil in a large skillet to 175–180°C (350–360°F) — about 1–2 cm depth for shallow frying. Fry chicken 4–5 minutes per side until golden brown and cooked through (internal temp 74°C/165°F). Transfer to a wire rack or paper towel-lined plate to drain and rest 3–4 minutes.

Rinse rice under cold water until runoff is clear. In a medium saucepan heat 1 tbs oil or butter over medium heat. Add rice and stir 1 minute to coat. Add 4 cups water and 1/2 tsp salt, bring to a boil. Cover, reduce heat to low and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

In a small saucepan heat 1 tbs olive oil over medium heat. Sauté chopped onion until translucent, 3–4 minutes, then add minced garlic and cumin; cook 30 seconds until fragrant. Add cooked pinto beans and 2–4 tbsp water (or bean liquid) to loosen. Simmer gently 5–8 minutes, mashing some beans with the back of a spoon for creaminess. Season with 1/2 tsp salt and 1/4 tsp pepper to taste. Keep warm until serving.

Peel plantains by cutting off the ends and slicing lengthwise through the skin, then removing peel. Slice diagonally into 1/2 inch (1 cm) pieces. Heat about 1/4 inch (around 5–8 mm) vegetable oil in a skillet over medium heat until shimmering. Fry plantain slices in batches, 2–3 minutes per side, until deeply golden and caramelized. Drain on paper towels and sprinkle with 1/4 tsp salt while hot.

Plate 1 chicken breast (grilled or breaded) per serving with a scoop of white rice, a portion of pinto beans and 3–4 sweet plantain slices. Garnish with chopped cilantro and lemon wedges. Serve immediately.