Bistec De “Pollo” A La Plancha (Mojo Pan-fried “Chicken”)

Born and raised in South Florida, Cuban food tastes like home to me. It’s funny because whether you are Hispanic, American, Asian, European, etc., if you are a South Florida local you know every Cuban dish in the book! Cuban cuisine was another very difficult thing for me to even think about giving up to go vegan. Luckily, most of the traditional sides are vegan or can easily be made vegan. With this specific meal it is actually extremely easy to include the pan-fried chicken because products like Gardien’s Chick’n Scallopini are a damn blessing!

Most Cuban meals are beef or pork heavy, which is a little more difficult to imitate on a time crunch, so I went with the more popular chicken dish, bistec de pollo a la plancha! This entree includes pan-fried “chicken” topped with sautéed onions and smothered in their incredible mojo sauce, accompanied by some white rice, black beans, and platanos maduros (sweet plantains).

 

Bistec de Pollo 6 (1 of 1)

 

As always, rice is the first thing to get started on, since it takes the longest. Once the rice is cooking everything else is pretty simple and quick!

 

Pan-fried Chick’n

Ingredients:          4 SERVINGS

Directions:

  • Pour olive oil in skillet over medium heat
  • Place onions on skillet and stir constantly
  • Place chick’n in skillet (you may need to use 2 skillets, one large one for 4 pieces)
  • Let cook for 3 – 5 minutes over medium heat or until golden brown (I like the burnt crunchy bits)
  • Flip and let cook on other side for 3 – 5 minutes as well
  • Place onions on top of each chick’n piece
  • This chick’n scallopini is already lightly seasoned but you can add salt to taste for extra flavor

 

Bistec de Pollo 3 (1 of 1)

 

Mojo

This marinade is a staple in Cuban cuisine. They literally put that shit on everything, and I don’t blame them because it adds incredible flavor! My personal favorite is mojo on chick’n because it just absorbs the juicy citrus liquid so well.

Ingredients:

  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup extra virgen olive oil
  • 1/2 tsp fresh oregano, finely chopped
  • 1/4 tsp ground cumin
  • 1 tsp salt
  • 8 cloves of garlic, minced

Directions

  1. Combine all ingredients in mixing bowl
  2. Place in the refrigerator for at least 30 minutes before you eat
  3. If you prefer less garlic-y or leafy, strain
  4. Pour over chick’n

 

Mojo Sauce (1 of 1)Strained Mojo Sauce (1 of 1)

 

Maduros

In my Sudado de Pollo recipe I made plantains as well, but those were salty plantains made from green bananas. This time I made maduros, or sweet plantains. They are made from the same bananas, except you have to wait until they are super ripe, almost black! This makes them extra sweet and gooey. Unfortunately, when I went grocery shopping there were no extra ripe bananas, so I had to settle for the best thing I could find. The steps are the same and they were still delicious, just not as soft and gooey as I like.

Ingredients:

  • 1 or 2 extra ripe (brownish-black) large plantain banana
  • 4 Cups Canola oil (or what ever amount fits in your pan but completely covering the cut plantains)

Directions:

  1. Pour oil in sauce pan and turn on medium-high heat (depending on how hot your stove gets)
  2. Peel banana(s)
  3. Cut at an angle, making slices about 3/4 inches thick
  4. Once oil is bubbling, place plantain slices in oil and brown for 4 – 5 minutes
  5. Stir/flip constantly to make sure they cook evenly, and so they don’t stick together
  6. Remove from hot oil carefully and place in paper-towel lined bowl so that the oil drains
  7. Serve

 

Fried Sweet Plantains (1 of 1)

 

At this point your rice should be ready and all you need to do is heat up the black beans. Yes, cooking dry beans can taste a little more homemade and fresh, but if you are on a time crunch, canned black beans are just as good! I simply pour them into a sauce pan over medium-high heat, add a little salt and let them heat up for about 5 minutes. Make sure you cover the sauce pan so that the liquid does not evaporate, and become dry. Now that everything is ready, just serve and enjoy this delicious Cuban meal!

 

 

Bistec de Pollo 4 (1 of 1)

Published by

veganturnedon

Hello internet world! My name is Jess and I welcome you to my experimental, hopefully long-lasting and successful vegan food blog! Eleven months ago (September 2016), I made the decision to discontinue my carnivorous ways and change to a mostly plant-based diet. As a month or so past, I figured why not try this whole "vegan" thing and completely cut out not only flesh, but dairy, eggs, and any other animal bi-products from my diet and lifestyle. I am now coming up on a year since my journey began and I feel better than ever! This lifestyle choice is extremely beneficial for so many reasons including personal health, the environment and of course loving instead of eating and mistreating our fellow earthlings. Prior to making my positively life-changing decision I had always had the thought of doing it in the back of my mind. Coming from a Hispanic family and culture where multiple forms of meat are crucial to every meal, I never thought I could actually really commit to it long-term. Once I dove in to this challenge I realized it really wasn't even a massive challenge and every day after a delicious meal I thought to myself, "Hey this isn't bad at all!" The purpose of this blog is to highlight the abundance of vegan-friendly products that are out there and how I included them in my every day, easy to make meals during my transition and even now. I've always been a food lover and am eager to indulge in tasteful meals, snacks and desserts. So whether you are vegan already, interested in becoming one but don't know where to start, or you are just curious to experience the awesomeness of vegan foods, TURN ON your vegan self and check out these amazing options that are just waiting to be made by YOU!

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