Pollo a la Plancha — Mojo Chicken with Crispy Fries
Cuban-style pressed chicken with garlicky mojo seasoning, crispy fries, and fresh chimichurri. One skillet, 20 minutes, maximum flavor with zero fuss.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 48g
Ingredients
- 1.5 lb boneless chicken breasts or thighs
- 1 whole orange (juiced)
- 1 whole lime (juiced)
- 4 cloves garlic, minced
- ¼ cup fresh cilantro or parsley, chopped
- 1 lb frozen french fries
- 2 cups mixed salad greens
Instructions
- 1
Pat chicken dry with paper towels. Pound thick breasts to even 3/4-inch thickness.
- 2
Whisk orange juice, lime juice, garlic, half the cilantro, salt, and pepper in a small bowl.
- 3
Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 4
Sear chicken without moving for 3 minutes until golden. Flip once and cook 2 minutes more.
- 5
Pour mojo sauce over chicken and simmer 2 minutes until edges look opaque and sauce reduces.
- 6
Serve chicken with crispy fries, fresh salad, and remaining cilantro sprinkled on top.
Tools you’ll need
- 12-inch heavy skillet
- meat mallet or rolling pin
- measuring cups and spoons
- small mixing bowl
- tongs or spatula
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