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Cutlet Above — Skillet pollo asado with peppers and onions

Skillet pollo asado with peppers and onions. Read the full method and preparation notes before starting.
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Ingredients Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken breast
  • 1.5 to 2 tablespoons Lawry's Carne Asada seasoning
  • 2 tablespoons cooking oil, divided
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced, optional
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • Black pepper, optional
  • Salt, only if needed after cooking

Method
 

  1. Slice the chicken breasts horizontally into thinner cutlets, or pound them to an even 1/2 inch thickness.
  2. Mix the Lawry's Carne Asada seasoning, 1 tablespoon cooking oil, Worcestershire sauce, apple cider vinegar, and garlic. Coat the chicken and marinate for 30 minutes, or up to 2 hours.
  3. Heat a large stainless-steel skillet over medium-high heat. Add a thin film of cooking oil.
  4. Lift the chicken from the marinade and let excess marinade drip off. Cook the chicken in batches for about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until the thickest part reaches 165 degrees Fahrenheit. Transfer the chicken to a plate to rest.
  5. Add the sliced onion and bell peppers to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until softened and browned at the edges. Add a splash of water if the browned bits become too dark.
  6. Rest the chicken for 5 minutes, then slice it across the grain and toss it with the peppers and onions.
  7. Taste before adding any salt. Serve with rice, beans, tortillas, or tortilla chips.

Notes

The Lawry's seasoning is already salty, so do not add salt to the marinade. Do not pour leftover marinade into the skillet. Chicken breast dries out easily, so cutlets and batch cooking are strongly preferred.
A reliable serving count is not specified in the saved source.
No reliable overall time is supplied here. Include any marinating, resting or overnight preparation described in the method.
Where shown, times and yields are saved source estimates, not measured kitchen-test results.