Pollo A La Mostaza Recipes

PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)

Peruvian Pineapple Chicken (Pollo a la Pina) image

Fried and battered chicken medallions glazed in a sweet pineapple sauce mixed with pineapple chunks, slices of red bell pepper, and green onions with warm Latino spices. Serve with a side of white rice.

Provided by tooth

Categories World Cuisine Recipes Latin American South American Peruvian

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

1 ½ tablespoons soy sauce
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon ground cumin
3 boneless, skinless chicken breasts, sliced into bite-sized medallions
1 (20 ounce) can pineapple chunks in syrup
1 ½ cups white sugar
2 cups potato starch, or as needed
1 tablespoon vegetable oil, or more as needed
1 teaspoon vegetable oil
2 tablespoons tomato paste
1 red bell pepper, cored and sliced
3 green onions, sliced

Steps:

Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

Nutrition Facts : Calories 792 calories, Carbohydrate 165.3 g, Cholesterol 50.4 mg, Fat 7.1 g, Fiber 2.5 g, Protein 20.6 g, SaturatedFat 1.3 g, Sodium 1037.8 mg, Sugar 77.6 g

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

Ingredients

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