{
  "id": "CAT04-R13",
  "slug": "cat04-r13-pollo-a-la-plancha-with-lime-and-onions",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat04-r13-pollo-a-la-plancha-with-lime-and-onions.html",
  "title": "Pollo a la Plancha with Lime and Onions",
  "category": "Meals (Cuban-FL, citrus, pork, chicken, rice)",
  "category_id": "CAT04",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 20,
  "cook_time_minutes": 50,
  "total_time_minutes": 70,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "chicken",
  "vegetarian": false,
  "allergens": [],
  "ingredients": [
    "1.5 pounds boneless, skinless chicken breasts",
    "1/4 cup lime juice",
    "4 garlic cloves, minced",
    "1/2 teaspoon ground cumin",
    "1/2 teaspoon dried oregano",
    "1 teaspoon salt",
    "1/2 teaspoon black pepper",
    "3 tablespoons olive oil",
    "1 large onion, thinly sliced",
    "1 lime, cut into wedges"
  ],
  "directions": [
    "Slice each chicken breast in half horizontally to make 4 thin cutlets. Cover with plastic wrap and pound to an even 1/4-inch thickness. Wash the mallet, board, and your hands right away.",
    "Scrub the limes under running water before cutting. In a shallow dish, mix the lime juice, garlic, cumin, oregano, salt, pepper, and 1 tablespoon oil. Add the chicken, turn to coat, and refrigerate 30 minutes; this time is included in the cook time. Do not marinate longer than 2 hours or the lime softens the meat.",
    "Heat 1 tablespoon oil in a large skillet over medium heat. Cook the onion 8 to 10 minutes, stirring, until soft and golden. Move it to a plate.",
    "Raise the heat to medium-high and add the remaining 1 tablespoon oil. Lift the chicken out of the marinade and discard the marinade.",
    "Cook the cutlets 3 to 4 minutes per side, in batches if needed, until browned.",
    "Check the thickest cutlet with an instant-read thermometer — chicken must reach 165°F.",
    "Return the onions to the pan for 1 minute to rewarm, pile them on the chicken, and serve with lime wedges.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Pound chicken under plastic wrap and wash the mallet, board, and your hands right after. Marinate in the refrigerator, discard the used marinade, and cook each cutlet to 165°F. Chill leftovers within 2 hours (1 hour if above 90°F).",
  "skill_taught": "Pounding chicken breasts thin so they cook quickly and evenly.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}