Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- A large cast iron skillet or discada
Step-by-step instructions:
1. Preheat the cast iron skillet or discada over medium-high heat.
2. In a small bowl, whisk together the olive oil, lime juice, cilantro, cumin, smoked paprika, garlic powder, salt, and pepper.
3. Place the chicken breasts in the skillet and pour the marinade over them.
4. Cook the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F.
5. Remove the chicken from the skillet and let it rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Cook the chicken until the internal temperature reaches 165°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 300
Fat: 16g
Carbohydrates: 2g
Protein: 36g
Substitutions for ingredients:
- You can use bone-in chicken breasts or thighs instead of boneless chicken breasts.
- If you don't have fresh cilantro, you can use dried cilantro or substitute it with parsley.
- You can use lemon juice instead of lime juice.
Variations:
- You can add sliced onions and bell peppers to the skillet for a more colorful and flavorful dish.
- You can use different spices and herbs to customize the marinade to your liking.
Tips and tricks:
- Make sure the skillet or discada is hot before adding the chicken to get a nice sear.
- Let the chicken rest for a few minutes before slicing to keep it juicy.
- Double the marinade recipe if you want to use it as a dipping sauce.
Storage instructions:
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or oven until warmed through.
Presentation ideas:
Serve the sliced chicken on a platter with a sprinkle of fresh cilantro on top.
Garnishes:
Garnish the chicken with lime wedges and extra cilantro.
Pairings:
This dish pairs well with rice, beans, or a salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the chicken is not cooked through, cover the skillet with a lid and cook for a few more minutes until the internal temperature reaches 165°F.
- If the marinade is too acidic, add a pinch of sugar to balance the flavors.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Cook the chicken until the internal temperature reaches 165°F to avoid foodborne illness.
Food history:
Pollo al Disco is a traditional Mexican dish that originated in the northern states of Mexico. It is typically cooked on a large metal disc called a discada, which is heated over an open flame.
Flavor profiles:
This dish has a tangy and smoky flavor from the lime juice, cilantro, cumin, and smoked paprika.
Serving suggestions:
Serve the chicken with warm tortillas and your favorite toppings, such as avocado, salsa, and sour cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian