viva las vegas
aka chicken and onions aka bistec de pollo
Hello!
First things first—Eater let me write about my favorite pastime, walking and snacking. If you enjoy walking and snacking, you will enjoy this silly little essay. And if you don’t walk and snack, read and be converted!
Moving on!
I’m still on the farm. I’m still eating more tomatoes and mayo than I know what to do with, and we’re in the middle of planning a very fun brunch. There are a few tickets left if you happen to be a person who lives close enough to Guerneville to come.
In between the tomatoes and brunch planning, we’ve been cooking dinner every night. I’m lucky enough to say that this isn’t unique to my time on the farm. Back in San Francisco, famously where I live when I’m not on a farm, I live with three very sweet boys. Between the four of us, three out of five weeknights but sometimes more, one person will text the house and say, ‘thinking of making blah blah blah for dinner, anyone interested?’ Everyone is always interested.
The ‘blah blah blah’ might be a big salad, or a soup slash stew, or curry and rice, or roasted veggies and rice, dirty rice (there’s a lot of rice), or a frittata… you get the idea. What the ‘blah blah blah’ really means is that, most nights, dinner is on the table, and most of the time, we all sit down and eat together.
I’m embarrassed to admit that there was a long period of time when I kind of forgot about dinner. For all the game I talked on ATK about roasting chickens for yourself because you’re worth it (which still I do and still do believe!!), I just stopped doing it at some point. If you live alone, or you’re moving too fast, or you decide you don’t have time, the convenience of delivery or of girl dinner (which I love!) or of a bowl of cereal and a glass of wine (which also might be girl dinner?) makes it so that cooking dinner for yourself is one of the first things you’ll stop doing.
And I get it!!!! My head is not so far up my own ass on this farm that I’ve forgotten that modern life is not set up in such a way that allows us the space to care for ourselves in the ways we’d like to all the time. All I’m saying is that IF you’ve got the time, every once in a while, the power of a warm meal you’ve made for yourself, even at the end of a long day, cannot be overstated.
The irony of this recipe is that it’s inspired by my favorite takeout meal I get every time I’m back in South Florida—bistec de pollo from Las Vegas. (Las Vegas is the Cuban restaurant near my house, not Las Vegas, Nevada.) Bistec de pollo, also pollo a la plancha, means chicken on a griddle. I don’t have a griddle, so I use a large cast iron skillet. So will you (probably).
I don’t love the expression Weeknight Meal but… this is a perfect Weeknight Meal (sorry!!). It mostly comes together in one pan. You can use a food processor to make the chimichurri, which means there’s basically no chopping. (But you also don’t need one if you don’t have one!) It’s warm and bright and comforting and perfect for one or four or a crowd. Once you make it once you’ll know how to make it forever, so enjoy!
bistec de pollo: ingredients
This fed three Big Boys, but feel free to adjust! Personally, I think the chicken and onions are enough, but it’s great with a salad or rice and beans or just rice! Choose your own adventure!
In traditional bistec de pollo you marinate the chicken in mojo but, personally, I don’t think it needs it. Also, given the quick and dirty nature of this iteration of this dish, I don’t have the time. Plus! I really want there to be a nice crispy sear, and at the heat I’m cooking at here, the sugary nature of most mojos will kind of burn—I’m sorry!
For the chicken:
4 large boneless, skinless chicken breasts
2 large yellow onions
4 limes
3 tbsp neutral oil plus more as necessary
kosher salt
fresh ground black pepper
For the chimichurri:
2 large limes
1/2 cup fresh parsley
1/2 cup fresh cilantro
1/4 cup fresh mint
1 serrano pepper (you can adjust based on your spice preference, and could also use a fresno or jalapeno!)
2 cloves garlic
1 shallot
3/4 cup olive oil
kosher salt
bistec de pollo: method
Start by making your chimichurri. In a food processor, add the garlic, shallot, and serrano (or pepper of your choice) and pulse until roughly chopped. Add your herbs and pulse for about 10 seconds.
Scrape down the sides and add the oil, juice of two limes, and a big pinch of kosher salt. Process until uniform, about another ten seconds. Taste! Season accordingly! Transfer to a bowl and set aside. (SIDE NOTE 1: You can do all of this by chopping and mixing, so don’t let a lack of a food processor or an unwillingness to use one stop you! SIDE NOTE 2: You can literally put chimichurri on anything, eggs, rice, toast, whatever—it’ll keep in the fridge for at least a week, so feel free to make a ton and just slurp it up).
Next, pound out your chicken breasts. I do this by placing them, one at a time, between two pieces of plastic wrap and using the bottom of a skillet or a rolling pin to pound them until their about 1/4 inch thick. Season generously on both sides with kosher salt and fresh ground black pepper.
Chop onions into large quarter-inch rings and set aside.
Place 3 tbsps neutral oil in a large cast iron skillet over medium-high heat and heat until the pan is hot and the oil shimmers. Working two at a time (or one at a time if your pan is smaller) sear the chicken on both sides for 2-3 minutes or until done (an internal temp of 165.) Remove from pan and set aside to rest. Add more oil as necessary!
Once the chicken is done, add another splash of oil and the onions. Using a wooden spoon, drag the onions across the pan and use them to pull up the fond. They should start to brown pretty quickly. Saute them for 2-3 minutes, stirring pretty constantly. Reduce the heat to medium, add a big pinch of kosher salt, and continue to cook for another 2-3 minutes. The idea here is that the onions will pick up some color but still be very firm and crispy—you’re not caramelizing here! You want texture! Add the juice of your two limes and stir again to pull up any remaining brown bits, then transfer to a large plate for serving.
Serve the chicken and onions with a few lime wedges and the chimichurri. Toss some cilantro over it if you want it to look fancy, and a sprinkling of flaky salt and a few cracks of black pepper never hurt anyone, ya know.
And that’s it! Not to be all Rachel Ray on your asses but this is a 30-minute meal if I’ve ever seen one. Enjoy it—not because you can do it quickly, but because you deserve it. You can surprise your wife or partner or housemates or a friend or just yourself with a little dinner, just because.
Now, if you’ll excuse me, I’m gonna go have a bowl of cereal and a glass of wine.
Bye!
Garrett