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Lorenza

Lorenza Ávila

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Recipe of Chicken with Pico de Gallo de Elote
Recipe

Chicken with Pico de Gallo de Elote

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An easy and refreshing dish to prepare the chicken on the grill. The corncob pico de gallo can also be used to accompany fish.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 1 1/4 cups whole corn kernels, they can be frozen
  • 1/4 cups onion, chopped
  • 1/4 cups red pepper, chopped
  • 1/4 cups fresh coriander, chopped
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons jalapeño, chopped
  • 1/2 cups dark beer
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh coriander, chopped
  • 2 teaspoons jalapeno pepper, chopped
  • 2 teaspoons lemon juice
  • 4 chicken breasts, without skin
  • black pepper
  • salt

Preparation

To prepare the pico de gallo: mix the corn, onion, red pepper, 1/4 cup of coriander, 2 tablespoons of lemon juice, and 2 teaspoons of chopped jalapeños in a bowl. Season with salt and pepper and reserve.
To marinate the chicken: mix the beer, soy sauce, 1 tablespoon of coriander, 2 teaspoons of chili, and 2 teaspoons of lemon juice.
Put the chicken in the marinade and leave covered in the refrigerator for 4 hours.
Preheat the grill over medium-high heat.
Remove the chicken from the marinade and season with salt and pepper.
Cook on the grill until ready, about 4 minutes per side.
Serve with corncob's pico de gallo on top.

TIPS

The pico de gallo can be prepared 4 hours in advance.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Irene Astrid Cubias
18/11/2018 08:01:06
Me gustó porque es una receta muy original, sabrosa e ideal para una dieta sana.

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