Tamarind chicken
Mexican recipes
Meat and poultry
Dinner
Easy
40''
Spice up your grilled chicken with the flavors of Mexico. Smoky-spicy chipotle peppers are tamed by tangy-sweet tamarind nectar, savory garlic and cumin for a quick barbecue-style sauce. Simply brush on chicken as it cooks on the grill and get ready for real good flavor.
Ingredients
- 2 spoons Extra Virgin Olive Oil
- 1 medium onion
- 1 spoon minced garlic
- 1 unit of Chipotle peppers in sauce
- 1 spoon of Adobo with GOYA pepper
- 1 spoon of Native ground cumin
- 1 can of Tamarind Juice
- 1 unit of Frozen yellow potato
- 2 boneless skinless chicken breast halves
- 2 scallions thinly sliced
Preparation
- Heat 1 tsp. oil in medium skillet over medium-high heat. Add onions, garlic, chipotle pepper, ½ tsp. Adobo and cumin; cook, stirring occasionally with wooden spoon, until onions are soft and translucent, about 7 minutes. Pour tamarind nectar into skillet; bring to boil. Lower heat to medium low; simmer, stirring occasionally, until nectar mixture begins to thicken slightly, about 5 minutes. Carefully blend tamarind mixture in blender until smooth, about 30 seconds. Transfer sauce to medium bowl; set aside until cool.
- Heat grill or grill pan to medium-high heat. Thread chicken onto 4 pre-soaked wooden skewers. Drizzle remaining olive oil over chicken; rub to spread evenly. Season chicken with remaining Adobo. Add skewers to hot, greased grill grates. Cook, turning occasionally, until golden brown on all sides, about 6 minutes. Continue cooking, brushing chicken with reserved tamarind sauce and turning occasionally, until chicken is cooked through, about 10 minutes more.
- To serve, transfer chicken skewers to platter; sprinkle with sliced scallions.
- Accompany this delicious tamarind chicken with yellow potatoes, you will just have to rinse them, cook them to taste. We recommend you cook them naturally and add a touch of salt.
