Chicken Breast a la Brasa

Ingredients

• 2 Garlic Cloves
• 1 Lime
• 1 Jalapeño Pepper
• 8 Cilantro Sprigs
• 2 Boneless Skinless Chicken Breasts
• 1 fl. oz. White Wine Vinegar
• 1 Tbsp. Cumin
• 1 Tbsp. Paprika
• 2 oz Mayonnaise
• 1 oz Sour Cream
• Olive Oil
• Salt Pepper
• fries. Zest and halve lime. Quarter one half and
• juice remaining half. Stem jalapeño, halve, seed, and
• mince. Keep seeds if you prefer more spice. Stem cilan-
• tro, mince stems, and coarsely chop leaves. Rinse
• chicken breasts and pat dry.
• are tender and lightly browned and chicken reaches

Instructions

1. 1

   Make sweet potatoes easier to: cut by slicing a thin piece off one side to create a flat edge. Rest potato on flat edge and slice into ½” planks, then into fries. Pollo a la brasa was developed in Peru in the 1960s and remains one of the country’s most popular dishes.

2. 2

   Mince garlic. Cut sweet potatoes into ½” thick: fries. Zest and halve lime. Quarter one half and juice remaining half. Stem jalapeño, halve, seed, and mince. Keep seeds if you prefer more spice. Stem cilan- tro, mince stems, and coarsely chop leaves. Rinse chicken breasts and pat dry.

3. 3

   Roast Chicken and Finish Sweet Potatoes: Flip potatoes and place chicken on other half of tsp. salt. Bake 20 minutes, or until sweet potatoes are tender and lightly browned and chicken reaches a minimum internal temperature of 165 degrees. Broil 1-3 minutes, or until edges of both chicken and potatoes are lightly charred. Let chicken rest 3 min- utes. Broiler heat varies, so keep an eye on chicken and potatoes to avoid burning!

4. 4

   Marinate the Chicken: Combine white wine vinegar (reserve 1 tsp. for dip- ping sauce), cumin, paprika, half the garlic (reserve remaining for dipping sauce), 3 Tbsp. olive oil, 1 tsp.

5. 5

   Add mayonnaise, sour cream, cilantro (reserve: a pinch for garnish), 1 Tbsp. lime juice, lime zest, reserved white wine vinegar, remaining garlic, jala- peño pepper (to taste) and ½ tsp. olive oil to a small bowl. Season with a pinch of salt and pepper. Stir to combine and set aside.

6. 6

   Roast the Sweet Potatoes: Place sweet potato fries on one side of prepared and ¼ tsp. pepper. Spread into a single layer, roast 10 minutes, and remove from oven.

7. 7

   Plate the Dish: Pile fries on a plate. Slice chicken breast into ¼” pieces and place on plate next to fries. Serve dipping sauce on side. Garnish with lime quarters and remaining cilantro. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half is added to marinade and remaining is used in dipping sauce. vinegar is used twice. Most is added to marinade, and 1 tsp. is used for dipping sauce. twice. Most goes in dipping sauce, and a pinch garnishes from jalapeño greatly reduces its spiciness. Control spice level of this dish by using to taste. Be sure to wash hands, utensils, and cutting board after working with jalapeño. the recipe before you start–we promise it will be time