Dominican Pan Seared Chicken (Pollo a la Plancha)
This classic Dominican chicken recipe is sure to be a staple in your home!
Servings: 4 people
Ingredients
- 4 chicken breasts sliced in half lengthwise to make them thinner
- 1 tbs Adobo Goya
- Juice of 1 lime
- 1/3 cup soy sauce
- 1 small yellow onion chopped or cut into strips
- 1 tsp garlic minced
- 4 tbs corn oil
- 1/2 green pepper sliced
- 1/2 yellow pepper sliced
- 1/2 red pepper sliced
- 1/4 cup Goya salad olives
- 1/4 tsp ground Dominican oregano
- Fresh cilantro to taste for garnish
Instructions
- In a bowl mix the chicken, adobo, oregano, soy sauce, lime and garlic. Marinate for at least 2 hours or overnight.
- In a skillet, heat the oil over medium heat.
- Add the chicken (reserve the marinade left) and sauté until the meat is lightly browned. If needed, add a bit of water to the leftover marinade and add to the chicken if its drying out and not fully cooked.
- Once chicken is almost done, about 7 to 10 minutes en each side, add onions, peppers and olives.
- Cover and simmer over medium heat for another 10 minutes, Simmer and turn chicken over until the vegetables are cooked through.
- When done add fresh cilantro and serve!
- Serve with white rice and beans. Or chicken breasts in a salad, or on tortillas with your favorite fixings.