Cuban-Style Pollo a la Plancha

🥘 Ingredients

• bell pepper (diced)
  2 unit
• black beans
  2 unit
• black pepper
• chicken cutlets
  20 oz
• cilantro (minced)
  ½ oz
• cooking oil (divided)
  2 tsp
• cumin (divided)
  4 tsp
• dried oregano (divided)
  4 tsp
• fry seasoning
  2 tbsp
• garlic
  12 clove
• garlic powder
  2 tsp
• jasmine rice
  1.5 c
• lime (for serving)
  1
• orange
  1
• paper towels
• plastic wrap
• red wine vinegar (divided)
  5 tsp
• salt
• yellow onion (diced)
  2 unit

🍳 Cookware

• large bowl
• small pot
• large pan

1. 

   1

   Wash and dry all produce. Quarter one lime and set aside; halve and juice remaining limes into a large bowl . Halve and juice orange into bowl with lime juice. Peel and grate garlic ; add to same bowl and whisk to combine. Pat chicken cutlets dry with paper towels ; place between two large pieces of plastic wrap . Pound with a meat mallet or rolling pin until chicken is about ½ inch thick. Season all over with half the cumin , half the dried oregano , salt , and black pepper . TIP: Press to adhere seasoning to chicken. Add chicken to bowl with citrus marinade and turn to coat. Cover with plastic wrap and set aside to marinate. TIP: Wash your cutting board now or use a second one to finish prep in Step 3!

   lime: 1 (for serving), orange: 1, garlic: 12 clove, chicken cutlets: 20 oz, paper towels, plastic wrap, cumin: 4 tsp (divided), dried oregano: 4 tsp (divided), salt, black pepper
2. 

   2

   In a small pot , combine jasmine rice , 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c
3. 

   3

   While rice cooks, halve, core, and finely dice bell pepper . Halve, peel, and finely dice half the yellow onion ; cut remaining onion into ½-inch wedges. Mince cilantro .

   bell pepper: 2 unit (diced), yellow onion: 2 unit (diced), cilantro: ½ oz (minced)
4. 

   4

   Heat a drizzle of cooking oil in a second small pot over medium-high heat. Add bell pepper and diced onion; season with salt and pepper. Cook, stirring occasionally, until tender, ⏱️ 5 minutes to ⏱️ 7 minutes . Add black beans and their liquid, half the red wine vinegar , and ½ cup water (1⁄3 cup for 4). Season with fry seasoning , garlic powder , remaining cumin, remaining oregano, 1 tsp salt (2 tsp for 4), and pepper. Bring to a simmer and cook, stirring occasionally, until thickened, ⏱️ 3 minutes to ⏱️ 5 minutes . Stir in half the cilantro. Remove from heat and keep covered until ready to serve.

   cooking oil: 2 tsp (divided), black beans: 2 unit, red wine vinegar: 5 tsp (divided), fry seasoning: 2 tbsp, garlic powder: 2 tsp
5. 

   5

   Heat another drizzle of oil in a large pan over high heat. Add chicken (letting any excess marinade drip off first) and onion wedges; cook until chicken is browned on one side and onion is softened, ⏱️ 3 minutes to ⏱️ 5 minutes . Reduce heat to medium-high and flip chicken; cook until chicken is cooked through and onion is browned, ⏱️ 3 minutes to ⏱️ 5 minutes more. TIP: Be sure to turn onion occasionally using tongs while chicken cooks. If onion is done before chicken, transfer to a plate. Transfer chicken to a cutting board; let rest ⏱️ 1 minutes to ⏱️ 2 minutes .
6. 

   6

   Slice chicken crosswise. Fluff rice with a fork; divide rice and chicken between shallow bowls. Spoon beans over rice; top chicken with onion wedges. Garnish with remaining cilantro. Serve with lime wedges on the side.
7. 7

   *Chicken is fully cooked when internal temperature reaches 165°.*