Peruvian marinated chicken breasts with aji
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Pollo a la brasa is a version of the pickled berry sauce that is very popular in Peru and increasingly available abroad. This uniquely flavoured chicken was promoted in Lima in the 1950s by two Swiss emigrants in their restaurant, La Granja Azul (which is still open today).
I love the taste of pollo a la brasa, but sometimes prefer boneless skinless chicken to whole roasted chickens (and I don’t have a rotisserie grill). These chicken breasts are marinated with the same great flavor, pan fried and then oven baked. The result is a tender chicken with tons of Peruvian flavor.
What you’ll need
4 to 6 chicken breast halves 3 limes 4 cloves garlic 1 teaspoon cumin 1 tablespoon sugar 2 tablespoons mint leaves (chopped fresh) 2 teaspoons paprika 1 to 2 teaspoons chili powder 1 teaspoon oregano Optional: 1 packet Goya seasoning ( Sazon Goya with coriander and annatto) 1 tablespoon aji panka chile'i pepper paste 1 tablespoon soy sauce 1 tablespoon vinegar 4 tablespoons vegetable oil Salt and pepper to taste 2 to 3 tablespoons butter (or olive oil )
How to make it
Salt the chicken breasts: Place chicken in a large bowl and cover with cold water. Add 2 to 3 tablespoons of salt and 2 limes of juice to the water. Refrigerate until ready to cook (several hours or overnight). Preparation of marinade: in a blender or food processor, blend together garlic, mint, cumin, sugar, paprika, chilli pepper, oregano, ajian panka paste, sazon goya, vinegar, soy sauce, juice of third lime and vegetable oil. Process until smooth. Season with salt and pepper to taste. Dip the chicken breast and place it in a shallow dish. Cover the chicken with the marinade, turning to coat. Let the chicken marinate for about an hour. Preheat the oven to 350 F. Heat butter or olive oil in a heavy skillet over medium-high heat. Sauté chicken breasts, in batches if necessary, until browned on both sides. Place chicken breasts on a baking sheet and bake in the oven for 8 to 10 minutes or until chicken is cooked through (cut a piece and check after 5 minutes in the oven – chicken should no longer be pink and juices should run ) Remove from oven and serve. Nutritional guidelines (per serving) Calories 988 Total fat 62 g Saturated fat 14 g Saturated fat 30 g Cholesterol 279 mg Sodium 499 mg Carbohydrate 15 g Fiber 2 g Protein 90 g (The nutritional information in our recipes is calculated from the ingredient database and should be regarded as an estimate. Individual results may vary.)
