How to Prepare Chicken Five Ways

Steps

Preparación común

1. 1

   Remove the chicken breasts from the refrigerator about 20 minutes before cooking. Pat them very dry with paper towels and, if they are unevenly thick, gently pound them to an even thickness. Season both sides with salt and pepper.

   Start 20-minute timer
2. 2

   Divide the chicken breasts into five portions. Reserve one for each method: roasting, pan-searing, grilling, frying, and braising. Keep the raw chicken refrigerated until ready to cook.

Pollo asado

3. 3

   For the roasted chicken, preheat the oven to 220 °C (425 °F). Heat an oven-safe skillet, add a little oil, and sear one chicken breast on both sides. Add butter, garlic, and thyme, and baste the meat with the flavored fat. Transfer the skillet to the oven and cook until the center reaches 74 °C (165 °F), approximately 12-18 minutes depending on thickness. Let it rest for 5 minutes.

   Start 12-minute timer

Pollo a la plancha

4. 4

   For the pan-seared chicken, heat a heavy skillet over medium-high heat and add oil. Place one chicken breast in the skillet and cook it undisturbed for 4-5 minutes, until well browned. Turn it over, add a little butter and garlic, and continue cooking until the center reaches 74 °C (165 °F). Let it rest for 5 minutes before slicing.

   Start 4-minute timer

Pollo a la parrilla

5. 5

   For the grilled chicken, preheat the grill or a ridged grill pan over medium-high heat and lightly grease it. Cook the chicken breast for 5-7 minutes per side, turning it once to create grill marks. It is ready when the marks are well defined and the internal temperature reaches 74 °C (165 °F). Let it rest for a few minutes.

   Start 5-minute timer

Pollo frito

6. 6

   For the fried chicken, prepare three dishes: one with seasoned flour, another with the beaten egg, and a third with breadcrumbs or panko. Coat the chicken breast in flour, shake off the excess, coat it with egg, and press it into the breadcrumbs so they adhere well.

7. 7

   Heat the vegetable oil to 175 °C (350 °F) in a deep skillet or saucepan. Carefully fry the breaded chicken breast, without overcrowding the vessel, until golden brown and the center reaches 74 °C (165 °F), approximately 4-6 minutes per side. Drain it on a rack and season it while still hot.

   Start 4-minute timer

Pollo estofado y servicio

8. 8

   For the braised chicken, heat oil in a skillet and brown the last chicken breast on both sides. Add garlic and thyme, pour in the chicken stock, and scrape the bottom to release the browned bits. Cover and cook over low heat until the chicken is tender and reaches 74 °C (165 °F), about 12-15 minutes.

   Start 12-minute timer
9. 9

   Let all the pieces rest before serving. Slice them against the grain and finish with a few drops of lemon juice. Always check the temperature in the thickest part, especially if the chicken breasts are different sizes.