Pechuga asada – pan-grilled chicken breast with rice and salad

Ingredients for 4 portions

• 700 gChicken breast, pounded thin
• 2Limes, juiced
• 2 clovesGarlic, crushed
• to tasteSalt
• to tasteBlack pepper
• 1 tbspRapeseed oil, for frying

On the side

• 200 gRice, long-grain
• ½Yellow onion, in one piece
• 1 cloveGarlic
• 1 tbspRapeseed oil, for the rice
• 500 mlChicken stock, hot
• ½Lettuce
• 2Tomatoes
• 1Cucumber
• 1Avocado
• 1Lime, in wedges
• 8Corn tortillas

Method

1. Mix the lime juice with the garlic, salt and pepper. Rub it into the chicken and leave to marinate while you make the rice, at least 15 minutes.
2. Rinse the rice until the water runs clear and drain well. Heat the oil in a saucepan and fry the rice with the piece of onion and the garlic, stirring, for 5 minutes, until the grains turn opaque but not brown.
3. Pour in the hot stock with a little salt. When it boils, cover and cook over low heat for 18 minutes without lifting the lid, then leave the rice to rest, covered, for 5 minutes.
4. Meanwhile, make the salad: shred the lettuce and slice the tomatoes, cucumber and avocado. Cut the lime into wedges.
5. Heat the oil in a large frying pan or griddle pan over high heat. Cook the chicken in batches for 3–4 minutes per side, until nicely browned and cooked through with no pink juices.
6. Warm the tortillas in a dry frying pan.
7. Serve the chicken with the rice, the salad and lime wedges, with the tortillas alongside.

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