So, I know this recipe doesn’t look Cuban what-so-ever, but there are two things that I have slightly become obsessed with, and those two things are lime and cilantro. And since chicken is the most consumed protein in the US, I obviously combined the three. Chicken was on the menu growing up multiple times a week. It’s inexpensive, and easy to cook. So as adult, I am always looking for different ways to cook it, so we won’t get sick of it, because we can’t be affording filet mignons every night on a resident salary, if you know what I mean. And if you have met my wife, you know that she does not like to eat the same thing every week, so I am constantly rotating recipes.
Since moving to New York, I’ve become learned to love elote(Mexican street corn). It all started after eating at Café Habana, a Mexican Cuban fusion place in lower Manhattan. I combine this dish with some elote off the cobb and always pair it with sweet potatoe as well. The spiciness of the elote, sourness of the lime and sweetness of the sweet potatoes, makes it the perfect combination.
This recipe also works great in the slow cooker! As a resident, my time is very limited so I turn to the slow cooker every so often. I prepare some meals on one of my days off and freeze them. In the morning before my day shift or after my night shift, I place this in the slow cooker on high for about four and a half hours and let it cook.
I highly recommend cooking this recipe on the stove, but if you are pressed for time place it in the slow cooker on high for about 4 hours, or low for 8 hours and try it out! Let me know how it goes in the comments below!
Ingredients
- 2 Chicken Breasts
- Garlic Salt
- 1/4 cup Cilantro
- 1/3 cup Lime
- 1 Onion
Instructions
- Pre-heat the oven to 350°F.
- Season the chicken breast with garlic salt on both sides. Place the breasts in a bowl and add the cilantro and lime. Cut the onions and place on top. Toss it all together, mixing it in the cilantro and lime.
- Coat a saute pan with oil (about a tablespoon). Once hot, place the chicken in it with the onions. You are going to sear the chicken on each side, to brown it. About 3-4 minutes on each side.
- Once seared, place the chicken on a baking tray, and place in the oven for 8-10 minutes until the chicken is cooked all the way through, reaching an internal temperature of 165°F.
- While the chicken is in the oven, finish cooking the onions on the stove, till they are translucent and soft.
- Once the chicken is done, place on a plate with the onions on top and serve!
