Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup tucupi (Brazilian yellow sauce made from cassava)
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 8 wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together tucupi, soy sauce, olive oil, garlic, cumin, paprika, and black pepper.
2. Add chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Thread chicken cubes onto skewers, leaving a little space between each piece.
5. Grill skewers for 8-10 minutes, turning occasionally, until chicken is cooked through and slightly charred.
6. Serve hot with your favorite side dishes.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Total fat: 12g
Saturated fat: 2g
Cholesterol: 75mg
Sodium: 900mg
Total carbohydrates: 4g
Dietary fiber: 0g
Sugars: 1g
Protein: 30g
Substitutions for ingredients:
- Tucupi can be substituted with lime juice or vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Olive oil can be substituted with any neutral oil like canola or vegetable oil.
Variations:
- Add some heat by adding chopped jalapeño or red pepper flakes to the marinade.
- Use shrimp or beef instead of chicken.
- Add some vegetables to the skewers like bell peppers, onions, or cherry tomatoes.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Don't overcrowd the skewers to ensure even cooking.
- If using metal skewers, be careful when handling them as they can get very hot.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Arrange skewers on a platter and garnish with chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
- Serve with steamed rice or quinoa.
- Pair with a side salad or grilled vegetables.
Suggested side dishes:
- Grilled vegetables like zucchini, eggplant, or bell peppers.
- Steamed rice or quinoa.
- Side salad with mixed greens, cherry tomatoes, and cucumber.
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling for a few more minutes until it reaches an internal temperature of 165°F.
- If the chicken is sticking to the grill or grill pan, brush it with some oil before grilling.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
Food history:
Tucupi is a traditional Brazilian sauce made from cassava. It is commonly used in the northern region of Brazil, particularly in the state of Pará. The sauce is made by boiling grated cassava root with water and then straining it to remove any toxins. Tucupi is often used as a base for soups and stews and as a marinade for meats.
Flavor profiles:
Tucupi has a tangy and slightly sour flavor with a hint of bitterness. It pairs well with soy sauce and spices like cumin and paprika.
Serving suggestions:
Serve hot with your favorite side dishes.
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Region: Brazilian