RCI-MT.004.0669.001
Pollo Rancho Luna
Makes 4 servings
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- x 4 ounce skinless4 unitboneless chicken breast halves
- commercial mojo marinade <ref>Mojo is a citrus-based sauce associated with Cuban cuisine3 tablespoonsbut variations are found throughout South America and the Caribbean. Mojo also can include herbs, garlic, onions, salt, cumin, red pepper and olive oil. A mojo marinade is a thicker form, typically made with grapefruit and orange juices and vinegar. Goya is among the makers of commercial mojo marinades. </ref>
- ½ cup
- ¼ cup
- 1 teaspoon
- 4 teaspoons
- lime wedges1 unitoptional
Method
1
Place the boneless chicken breast halves in a shallow dish and pour the commercial mojo marinade over them, turning to coat evenly on both sides.
2
Let the chicken marinate for at least 10 minutes at room temperature while preparing the other ingredients.
10 minutes
3
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers and is just beginning to smoke.
4
Remove the chicken from the marinade, allowing excess liquid to drip back into the dish, and place the breasts into the hot skillet.
1 minutes
5
Sear the chicken for 5–6 minutes on the first side without moving it, until a golden-brown crust forms.
6 minutes
6
Flip the chicken and cook for 4–5 minutes on the second side until golden and cooked through (internal temperature should reach 165°F).
5 minutes
7
Transfer the cooked chicken to a serving platter and drizzle with the fresh lime juice.
8
Combine the finely chopped onion and fresh parsley in a small bowl to create a relish.
9
Spoon the onion-parsley mixture evenly over the chicken breasts and serve immediately with lime wedges on the side if desired.