Pintito Pechuga Burger Recipe

Time40m

Serves2

Grilled chicken breast covered with pechuga sauce, grilled onions and Monterey Jack cheese, served with rice

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Chicken
Season the chicken breasts with salt and pepper. Preheat a grill or grill pan over medium-high heat.
2
Grill the Chicken
Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
3
Add Pechuga Sauce
During the last few minutes of grilling, brush the pechuga sauce over the chicken to glaze it.
4
Prepare the Onions
Slice the onion into rings. In a separate pan, grill or sauté the onion rings until they are soft and caramelized.
5
Melt Cheese
Place a slice of Monterey Jack cheese on each chicken breast during the last minute of cooking to let it melt.
6
Assemble the Burger
Toast the burger buns lightly on the grill. To assemble, place the grilled chicken with melted cheese on the bottom bun, top with grilled onions, and cover with the top bun.

7
Rinse the Rice
Rinse the white rice under cold water until the water runs clear to remove excess starch.
8
Cook the Rice
In a medium pot, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
9
Simmer the Rice
Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed.
10
Fluff the Rice
Remove the pot from the heat and let it sit covered for an additional 5 minutes. Fluff with a fork before serving.