Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup of Llajwa sauce
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Grill or grill pan
- Meat thermometer
Step-by-step instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, mix together the Llajwa sauce, cumin, smoked paprika, garlic powder, salt, and pepper.
3. Brush the chicken breasts with olive oil and then rub the spice mixture all over them.
4. Place the chicken on the grill and cook for 6-8 minutes per side or until the internal temperature reaches 165°F.
5. Remove the chicken from the grill and let it rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Internal temperature of chicken: 165°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 250
- Fat: 10g
- Protein: 35g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
Substitutions for ingredients:
- If you can't find Llajwa sauce, you can substitute it with salsa or hot sauce.
- You can use chicken thighs instead of chicken breasts.
Variations:
- You can add some lime juice to the spice mixture for a tangy flavor.
- You can marinate the chicken in the spice mixture for a few hours before grilling for more flavor.
Tips and tricks:
- Make sure to oil the grill or grill pan before cooking to prevent sticking.
- Let the chicken rest before slicing to keep it juicy.
- You can double the spice mixture and use it as a dipping sauce for the chicken.
Storage instructions:
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken, place it in the microwave or oven until heated through.
Presentation ideas:
- Serve the chicken on a bed of rice or quinoa.
- Garnish with fresh cilantro or chopped tomatoes.
Garnishes:
- Fresh cilantro
- Chopped tomatoes
- Lime wedges
Pairings:
- Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
- Roasted vegetables
- Salad
- Rice or quinoa
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, make sure it's oiled properly.
- If the chicken is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure the internal temperature of the chicken reaches 165°F to ensure it's safe to eat.
Food history:
- Llajwa sauce is a traditional Bolivian sauce made with tomatoes, peppers, and herbs.
Flavor profiles:
- Spicy, smoky, and slightly tangy.
Serving suggestions:
- Serve hot with your favorite side dishes.
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Region: Bolivian