Peruvian Style Chicken Tacos Recipes

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PERUVIAN-STYLE CHICKEN TACOS



Peruvian-Style Chicken Tacos image

I found this recipe in the Feb/2007 issue of Better Homes and Gardens! This is a quick and easy meal with great flavors!

Provided by katie in the UP

Categories     Chicken Breast

Time 45m

Yield 12 tacos, 6 serving(s)

Number Of Ingredients 11

1 lb uncooked ground chicken breast
1/2 cup chopped onion
2 teaspoons ground coriander
2 teaspoons ground cumin
1 (14 1/2 ounce) can diced tomatoes
1 potato, peeled and finely chopped
1/4 cup chopped pitted dried plum
1/4 cup chopped pimento stuffed olive
1/4 cup shredded monterey jack cheese
12 (6 inch) corn tortillas or 12 (6 inch) flour tortillas
cilantro (to garnish)

Steps:

  • Preheat oven to 350 degrees.
  • In a large skillet cook chicken and onion until chicken is no longer pink; stir to break up pieces.
  • Drain, if necessary.
  • Add spices (salt to taste); cook and stir for 1 to 2 minutes.
  • Add undrained tomatoes, potato, plums and olives.
  • Bring to boil; reduce heat.
  • Simmer covered, 12 to 15 minutes or until potatoes are tender.
  • Uncover; cook 5 minutes more or until most of liquid has evaporated.
  • Wrap tortillas in foil; bake for 15 minutes or until heated.
  • To assemble, place 1/3 cup chicken mixture in center of each tortilla; top with cheese and sprinkle with additional onion and fresh cilantro.
  • Fold tortillas in half.

Nutrition Facts : Calories 277.6, Fat 4.2, SaturatedFat 1.4, Cholesterol 48.1, Sodium 248.8, Carbohydrate 38.5, Fiber 5.8, Sugar 6.6, Protein 23.1

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)



Pollo a la Brasa (Peruvian Grilled Chicken) image

For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 8h25m

Yield 4

Number Of Ingredients 16

2 pounds bone-in, skin-on chicken thighs
⅓ cup soy sauce
5 cloves garlic
2 tablespoons lime juice
1 tablespoon vegetable oil
2 teaspoons cumin
1 teaspoon paprika
½ teaspoon dried oregano
2 fresh jalapeno peppers, seeded and chopped
½ cup firmly packed cilantro
¼ cup mayonnaise
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
1 clove garlic
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
  • Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
  • Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.

Nutrition Facts : Calories 542.7 calories, Carbohydrate 6.1 g, Cholesterol 132.9 mg, Fat 40.5 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1685 mg, Sugar 1.1 g

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