Peruvian Blackened Chicken
Serves: 10
Ingredients
Blackened Chicken
- ¼ cup soy sauce
- ½ cup lime juice
- 10 garlic cloves
- ¼ cup fresh ginger
- 1 cup lager beer or dark beer
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- ¼ cup huacatay paste
- ¼ cup aji panca paste
- 3 Tbsp. toasted ground cumin
- ¼ cup dried oregano
- 3 Tbsp. kosher salt
- 3 Tbsp. ground pepper
- 1 tsp. cayenne pepper
- 5 lbs. Roasted and Seared Chicken
- 1 loaf thick-cut sourdough bread (10 pieces)
- 1 cup picked cilantro, for garnish
Avocado Green Chile Sauce
- 5 jalapeños, tops and seeds removed
- 1 cup mayonnaise
- ¼ cup grated Parmesan
- 3 cups cilantro, loosely packed
- 3 oz. lime juice
- ¼ cup huacatay paste
- 3 garlic cloves
- ¼ cup extra virgin olive oil
- 6 green onions, tops removed
- 5 avocados, seeds removed and grilled lightly
Details
Brands Offered: Smoke’NFastProduct:
Roasted & Seared ChickenMeal Course:
DinnerDish Type:
EntréePreparation
- To prepare Blackened Chicken, place all ingredients, except chicken, bread and cilantro, in food processor, and puree until smooth.
- Put mixture into pan and reduce by half. Add chicken and simmer until heated through.
- To prepare Avocado Green Chile Sauce, place all ingredients, except avocados, in food processor. Grill avocados until just marked, about 1 minute. Mix puree with grilled avocados.
- For service, grill sourdough bread on both sides until golden brown. Evenly distribute Avocado Green Chile Sauce on each piece of toasted bread. Top toasted sourdough/avocado toast with Blackened Chicken Garnish with picked cilantro and serve.
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To order, contact your Smithfield Culinary sales representative, call 888-326-7526 or contact us for more information.