Pollo Asado Con Llajua (Bolivian Chicken With Spicy Salsa)
May 25, 2015
Categories: Dinner, Main Dish, Poultry, Chicken, South American, Quick Meals, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, Bone-in Pieces, Spicy, Kosher Meat more
"Adapted from Planet Barbecue. Llajua is an extremely hot Bolivian salsa. It is normally made with locoto (rocoto) peppers, but if you can't find them, feel free to use Scotch bonnets or jalapenos, depending on your heat tolerance. Bolivians claim that the peppers need to be cut exactly as described in the recipe, or the flavor will be different. Leave the seeds in if you want it even hotter. You can also use parsley in the salsa if you don't care for cilantro. Prep time includes marinating time. The salsa may be made up to 2 hours in advance. Note: this recipe is best made with bone-in chicken breasts. If you use boneless, reduce cooking time accordingly."
- Serving Size: 1 (340.5 g)
- Calories 383.6
- Total Fat - 21.9 g
- Saturated Fat - 3.6 g
- Cholesterol - 544.3 mg
- Sodium - 1034.5 mg
- Total Carbohydrate - 4.2 g
- Dietary Fiber - 1.2 g
- Sugars - 2.3 g
- Protein - 41 g
- Calcium - 43.5 mg
- Iron - 6.4 mg
- Vitamin C - 20.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Remove stems from peppers.
Slice peppers in half lengthwise and remove seeds (or leave them in for very hot salsa).
Slice half peppers crosswise into 1/2 inch pieces.
Place in a food processor.
Add tomatoes and garlic and puree to a coarse paste.
Work in the olive oil and vinegar.
Season lightly with salt and pepper.
Add cilantro, pulsing to mix. There will be about 1 1/2 cups.
Generously season chicken on both sides with salt, pepper and cumin.
Drizzle oil over both sides of chicken.
Rub oil and spices in with your fingertips.
Cover and refrigerate 30-60 minutes.
Preheat grill to high.
Brush and oil grill grate.
Grill chicken until cooked through and golden brown, 4-6 minutes per side.
Transfer chicken to a platter and spoon llajua over it.
Tips & Variations
No special items needed.