Cuban-Style Pollo a la Plancha

🥘 Ingredients

• bell peppers
  1
• black beans
  15 oz
• chicken cutlets
  8 oz
• cilantro
  ½ cup
• cooking oil
  2 tbsp
• cumin
  1 tsp
• dried oregano
  1 tsp
• fry seasoning
  1 tsp
• garlic
  2 cloves
• garlic powder
  ½ tsp
• jasmine rice
  1 c
• limes
  2
• oranges
  1
• pepper
• red wine vinegar
  1 tbsp
• salt
• yellow onions
  1

1. 

   1

   Wash and dry all produce. Quarter 1 limes and set aside for serving. Halve and juice the remaining lime and the oranges into a large bowl. Peel and grate the garlic , then whisk into the citrus juices. Pat the chicken cutlets dry and place between plastic wrap. Pound until ½ inch thick. Season all over with half the cumin , half the dried oregano , salt , and pepper . Press to adhere. Add chicken to the marinade, coat, cover, and set aside.

   limes: 2, oranges: 1, garlic: 2 cloves, chicken cutlets: 8 oz, cumin: 1 tsp, dried oregano: 1 tsp, salt, pepper
2. 

   2

   In a small pot, combine jasmine rice , 1¼ cups water, and a pinch of salt. Bring to a boil, cover, reduce to low, and simmer until tender ⏱️ 15 minutes . Keep covered off heat until ready.

   jasmine rice: 1 c
3. 

   3

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

   bell peppers: 1, yellow onions: 1, cilantro: ½ cup
4. 

   4

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

   cooking oil: 2 tbsp, black beans: 15 oz, red wine vinegar: 1 tbsp, fry seasoning: 1 tsp, garlic powder: ½ tsp
5. 

   5

   Heat a drizzle of oil in a large pan over high heat. Add the marinated chicken (let excess drip off) and onion wedges. Cook until browned on one side and onions are softened ⏱️ 3 minutes . Reduce heat to medium-high, flip chicken, and cook until done and onions are browned ⏱️ 3 minutes . Turn onions occasionally with tongs. Transfer chicken to a board and let rest ⏱️ 2 minutes .
6. 

   6

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