Greetings from FoodieFront to yet another gastronomic journey, my fellow foodies! We’re exploring Spanish food today with a delicious meal called Pollo a la Plancha. This recipe promises to please your taste senses with its celebration of robust flavors and simplicity.
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INGREDIENTS
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and black pepper to taste
- Fresh parsley for garnish
INSTRUCTIONS
Prepare the Chicken:
-
Utilizing paper towels, pat dry the chicken breasts.
-
Add cumin, smoked paprika, black pepper, and salt to both sides of the dish.
Heat the Pan:
-
Heat a sizable griddle pan or skillet over medium-high heat.
-
After adding the olive oil, give it a minute to warm up.
Cook the Chicken:
-
The seasoned chicken breasts should be carefully added to the hot pan.
-
Cook until the internal temperature reaches 165°F (74°C), about 6 to 8 minutes per side.
Infuse Flavor:
-
Add the minced garlic to the pan and let it penetrate the chicken with its aroma during the final minute of cooking.
Serve with Flair:
-
Place the chicken a la plancha onto a dish for serving.
-
For a pop of freshness, sprinkle some freshly chopped parsley on top.
Pollo A La Plancha
Savor the magic of Pollo a la Plancha, where aromatic cumin and smokey paprika combine to create a symphony of tender chicken. This simple dish takes ordinary cooking to a new level of flavor and offers a culinary adventure.
Equipment
- Skillet or griddle pan
- Tongs for flipping the chicken
- Meat thermometer to ensure perfect doneness
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
Prepare the Chicken:
- Utilizing paper towels, pat dry the chicken breasts.
- Add cumin, smoked paprika, black pepper, and salt to both sides of the dish.
Heat the Pan:
- Heat a sizable griddle pan or skillet over medium-high heat.
- After adding the olive oil, give it a minute to warm up.
Cook the Chicken:
- The seasoned chicken breasts should be carefully added to the hot pan.
- Cook until the internal temperature reaches 165°F (74°C), about 6 to 8 minutes per side.
Infuse Flavor:
- Add the minced garlic to the pan and let it penetrate the chicken with its aroma during the final minute of cooking.
Serve with Flair:
- Place the chicken a la plancha onto a dish for serving.
- For a pop of freshness, sprinkle some freshly chopped parsley on top.
Video
Notes
Why Pollo a la Plancha?
In addition to being a culinary feast for the senses, this Spanish delicacy is a healthier substitute for many conventional chicken meals. “A la plancha” cooking refers to cooking “on the griddle,” which keeps the chicken’s natural juices intact while giving it a beautiful sear. The flavor profile of this meal is distinct and enticing because to the combination of cumin and smoked paprika.Also: Hungry for More? Chamoy Pickle Recipe – How to Make Chamoy Pickle at Home
Frequently Asked Questions:
Q1: What does “Pollo a la Plancha” mean?
The Spanish phrase “pollo a la plancha” means “chicken on the griddle” in English. It is a technique for cooking chicken in which the bird is seared over a high heat, resulting in an incredibly crispy outside and juicy inside.
Q2: Is it possible to substitute chicken thighs for chicken breasts?
In response, yes! Although the recipe calls for chicken breasts, you are more than welcome to use boneless, skinless chicken thighs. Simply modify the cooking time to account for the possibility that the thighs will take a little longer to cook.
Q3: What’s the significance of smoked paprika and cumin in this recipe?
The main ingredients that give Pollo a la Plancha its distinct and fragrant flavor are smoked paprika and cumin. They enhance the chicken’s flavor profile overall by giving it a touch of warmth and smokiness.
Q4: Can I marinate the chicken in advance for more flavor?
Although it’s not necessary for the recipe, you can marinade the chicken in the fridge for a few hours or overnight to improve the flavor. If you do this, start with less salt in the seasoning and make adjustments before cooking.
Q5: Is it necessary to use a griddle pan, or can I use a regular skillet?
For Pollo a la Plancha, a griddle pan is ideal, but a standard skillet will also do. To get a beautiful sear on the chicken, using a hot surface is crucial.
Q6: How do I know when the chicken is cooked through?
To make sure the chicken reaches an internal temperature of 165°F (74°C), use a meat thermometer. Alternatively, slice through the thickest portion of the bird; the liquids should run clear and the meat should be white.
Q7: Can I add vegetables to this recipe?
Yes, of course! Towards the end of cooking, feel free to add your preferred vegetables to the pan. This improves the dish’s nutritional value while also boosting its flavor and color.
Q8: What side dishes pair well with Pollo a la Plancha?
The answer is that this dish tastes well with quinoa, rice, or a basic green salad. The robust flavors of the chicken are complemented by the mild flavors of these sides.
Q9: How can I make this recipe spicier?
You can serve the dish with a side of your preferred hot sauce or add a pinch of cayenne pepper to the seasoning mix if you enjoy a little heat.
Nutrition Fact –
Estimated Nutrition (per serving, assuming 4 servings):
Calories: Approximately 250-300 kcal
Protein: 25-30 grams
Fat: 10-15 grams
Saturated Fat: 2-4 grams
Unsaturated Fat: 8-11 grams
Carbohydrates: 2-5 grams
Fiber: 1-2 grams
Sugars: 0 grams
Cholesterol: 70-90 milligrams
Sodium: 500-700 milligrams
