Cuban Chicken with Onions – Pechuga a la Plancha
A homemade Cuban Chicken that tastes like your favorite restaurant's Pechuga a la plancha! Pan-fried chicken with lime & sautéed onions never tasted better!
Servings: 4 servings
Calories: 300kcal
Ingredients
- 1 to 1-½ lbs boneless skinless chicken breasts ( 4 small breasts or 2 thick breasts cut in half lengthwise)
- 1 lime
- Salt & pepper to taste
- Cumin
- ¼ cup flour
- 1 large onion sliced thin (I use Vidalia sweet onions)
- ¼ cup olive oil
- 6-8 garlic cloves minced
- ¼ cup cilantro chopped
Instructions
- Place chicken in large Ziploc bag and pound with mallet until thin (about ¼”-⅜” thick). Remove from bag and pat dry with paper towel.
- Sprinkle with a little lime juice then season on both sides with salt, pepper and cumin.
- Place the flour on a large plate and dredge the chicken breasts lightly with flour.
- In a large skillet, heat olive oil over medium heat and cook onions for 8 minutes then add garlic and cook an additional 2 minutes or until onions are soft and beginning to turn golden. Remove from pan with slotted spoon and set aside.
- Turn heat on pan up to medium-high and add chicken. Cook on both sides until golden brown and cooked through, about 6-8 minutes. Cut into one of the breasts to make sure that there is no pink inside.
- Place chicken breast on serving plate, cover with onion-garlic mixture and squeeze some fresh lime over it then garnish with cilantro.
Notes
Mojo Marinade (optional) Marinate for no longer than 30 minutes in a combination of ½ cup orange juice, ¼ cup lime juice, 2-4 garlic cloves, ¼ cup cilantro, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt & ½ teaspoon pepper.
Nutrition
Calories: 300kcal | Carbohydrates: 11g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 134mg | Potassium: 494mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1.1mg
