Chicken Steak, or bistec de pollo a la plancha, in Spanish, is popular dish that’s found in Cuban restaurants all over Miami. Chicken steak is a simple, quick dish that can easily be made at home.
In this recipe, chicken breast is pounded down until it’s thin, generously seasoned and fried until golden. Then it’s served with cooked onions and plenty of lime wedges. Great sides for this meal include white rice, beans, fried sweet plantains, mashed potatoes or tostones.
Chicken steak ingredients
- Chicken Breasts – boneless, skinless and pounded to ¼ inch thick
- Seasoning – Salt (we use kosher salt), garlic powder, cumin and black pepper
- Oil – Use a neutral oil with a high smoke point (we use canola oil)
- Onion – thinly sliced
- Lime Wedges, for serving
How to make bistec de pollo
Slice each chicken breast in half, lengthwise. Pound each piece, using a meat mallet, to about ¼ inch thick.
Add the salt, garlic powder, cumin, and pepper to a small bowl, stir to mix well. Season the chicken on both sides with the seasoning mix.
Preheat the oven to warm or to its lowest setting.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add 2 or 3 pieces of chicken to the skillet (do not overcrowd the pan, fry in batches).
Cook the chicken 3-4 minutes per side, until it’s a nice golden color and cooked through. Remove the skillet from the heat, remove the chicken from the skillet and place on a baking pan.
Keep warm in the oven. Add 1 or 2 tablespoons of oil to the skillet and place it back over medium heat. Then repeat the steps until all of the chicken is cooked. Keep the chicken warm in the oven until ready to serve.
Cook’s Notes: The chicken may brown quicker on the second batch; lower the heat if necessary.
Do not wash or wipe the skillet. Place it back over medium-low heat. Add the sliced onions and cook them for 3-5 minutes, stirring frequently.
Serve the chicken steaks with the cooked onions and some lime wedges. Enjoy!
You may also like these popular Cuban recipes:
Chicken Steak
Ingredients
- 1½ – 2 pounds Chicken Breasts (2-3 pieces) boneless, skinless pounded to ¼ inch thick
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Cumin
- ¼ teaspoon Black Pepper or to taste
- 3-4 tablespoons Canola or Vegetable Oil divided
- 1 Large Onion thinly sliced
- Lime Wedges for serving
Instructions
- Slice each chicken breast in half, lengthwise. Pound each piece, using a meat mallet, to about ¼ inch thick.
- Add the salt, garlic powder, cumin, and pepper to a small bowl, stir to mix well. Season the chicken on both sides with the seasoning mix.
- Preheat the oven to warm or to its lowest setting.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
- Add 2 or 3 pieces of chicken to the skillet (do not overcrowd the pan, fry in batches). Cook the chicken 3-4 minutes per side, until it’s a nice golden color and cooked through.
- Remove the skillet from the heat, remove the chicken from the skillet and place on a baking pan. Keep warm in the oven.
- Add 1 or 2 tablespoons of oil to the skillet and place it back over medium heat. Then repeat the steps until all of the chicken is cooked.
- Do not wash or wipe the skillet. Place it back over medium-low heat. Add the sliced onions and cook them for 3-5 minutes, stirring frequently.
- Serve the chicken steaks with the cooked onions and some lime wedges.
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