We have this amazing Honduran restaurant here in town – I went for the first time with some friends for lunch recently. I was amazed how the same ol’ typical Spanish ingredients – in this case, cumin and garlic – when used in different amounts, can change the final dish and give you a totally different experience.
So here’s my lunch-inspired pollo al orégano – oregano chicken. An overdose of oregano, along with all the ingredients I put many of my recipes, gives the chicken delicious, almost spicy flavor. Marinate thin sliced chicken breasts for as long as you can, I had 4 hours and it was delicious – the aroma of the cooking chicken is amazing! Serve it with sauteed onions (maybe some cilantro too!) and you’ve got pechuga de pollo one of my favorite ways!
If it’s any encouragement to try this recipe, my culinarily-spoiled husband – used to eating this stuff all the time – even commented how good it was. I sent him to work with leftovers and if he thought to mention it, he must really like it!
Oregano Chicken Pollo al Orégano
- 2 chicken breasts, about one pound total, cut crosswise into thinner breast-shaped pieces
- 1/2 cup orange juice
- juice of 1/2 fresh lime
- 1/2 tablespoon dried oregano (or you half as much fresh, more or less to taste)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- salt to taste
- 2 tablespoons butter
In a gallon ziploc bag, combine the first 7 ingredients. Seal bag, toss well to coat, and set in the refrigerator to marinate as long as possible, up to 8 hours.
Heat a pan on medium-high; add butter. When butter is bubbling, add chicken. Cook 3-5 minutes per side, turning once, until golden brown and cooked through.
Serve with onions sauteed in butter, and cilantro and peas if you have them! Enjoy!