Pollo a la Plancha con Pimientos

Instructions

1. Step 1

   Combine the chicken with 2 tbsp olive oil, the lemon juice, oregano, paprika, ⅝ tsp (4 gr) salt, and ½ tsp (1 gr) black pepper. Turn until evenly coated, then refrigerate while preparing the vegetables.

   Ingredients used: 600.0 gr Chicken Breast, 2.0 gr Dried Oregano, 1.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 30.0 ml Olive Oil, 2.0 gr Paprika, 4.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Seed and slice the bell peppers, then peel and thinly slice the onion.

   Ingredients used: 3.0 piece Bell Pepper, 1.0 piece Onion

   Cookware: Chef Knife, cutting board

3. Step 3

   Preheat the griddle over medium heat.

   Timer: 3 min (fixed)

   Cookware: Griddle

4. Step 4

   Place the coated chicken on the hot griddle. Cook, turning once, until browned and the center reaches 74°C.

   Timer: 12 min (fixed)

   Cookware: Griddle, instant-read thermometer, kitchen tongs

5. Step 5

   Transfer the chicken to a clean plate and let it rest.

   Timer: 5 min (fixed)

   Cookware: Clean plate, kitchen tongs

6. Step 6

   Add the remaining 1 tbsp (15 ml) olive oil to the griddle, followed by the prepared peppers and onion. Season with the remaining ⅜ tsp (2 gr) salt and ½ tsp (1 gr) black pepper, then cook until tender and lightly charred.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: Griddle, kitchen tongs

7. Step 7

   Add the garlic to the vegetables and cook just until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 9.0 gr Garlic

   Cookware: Griddle, kitchen tongs

8. Step 8

   Plate the rested chicken with the hot peppers and onion, spooning any juices from the clean plate over the chicken.

   Cookware: Clean plate