Pollo a la Plancha Cubano — Mojo Chicken & Crispy Fries
Seared mojo chicken with crispy fries, rice, beans, and fresh tomato salad—a complete Cuban dinner in 25 minutes. Garlicky, citrusy, and absolutely craveable.
- Total time
- 25 min
- Servings
- 2
- Calories
- 720
- Protein
- 42g
Ingredients
- 2 breasts (about 8 oz each) chicken breasts, boneless and skinless
- 4 cloves garlic, minced
- ½ cup orange juice (fresh or bottled)
- ¼ cup lime juice (fresh)
- 1.5 cups white rice, cooked
- 1 cup frozen french fries
- 1 can (15 oz) canned black beans, drained
- 2 cups (1 tomato + 2 cups lettuce) tomato and lettuce, chopped
Instructions
- 1
Pat chicken dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Stir together minced garlic, orange juice, and lime juice in a small bowl. Set aside.
- 3
Heat olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 4
Sear chicken 6–7 minutes per side without moving until golden brown and cooked through (165°F internal temp).
- 5
Pour mojo sauce over chicken in the last minute of cooking. Meanwhile, cook fries per package directions and warm beans in a small pot.
- 6
Divide rice, beans, fries, and salad among plates. Top with sliced chicken and pan juices. Serve immediately.
Tools you’ll need
- 12-inch nonstick or cast-iron skillet
- small mixing bowl
- paper towels
- meat thermometer (optional but recommended)
- small pot
- serving plates
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