Puerto Rican Pan Seared Chicken | Pollo a La Parrilla Mari's Cooking

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Chicken breast is leaner, while bone-in thighs are often cheaper.

bay leaves

💰Cheaper: dried thyme

Thyme can provide a similar herbal flavor.

lime juice

💰Cheaper: lemon juice

Lemon juice can be used as a substitute for acidity.

Thaw and wash chicken breast tenderloins, trim off any unwanted sections.

Drizzle olive oil over chicken to help seasonings mix.

Add L Ceto All Purpose seasoning, onion powder, dried parsley flakes, black pepper, Goya Sazon, and Sofrito to the chicken.

Squeeze juice of half a lime over the chicken and mix well until spices are combined.

Place seasoned chicken in a large plastic bag, remove as much air as possible, and seal.

Gently flatten the chicken using the side of your fist to ensure even cooking.

Marinate chicken in the refrigerator for at least 1 hour or overnight.

Heat a large cast iron skillet over medium-high heat and add salted butter and a drizzle of oil.

Add chicken to the skillet, ensuring not to overcrowd the pan, and cook for 2-3 minutes until golden brown on both sides.

Remove chicken and in the same skillet, add more oil and pan fry bell pepper and onion slices until charred.

Cooking Techniques

Equipment Needed

Spice Level: