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Recipe of Pan-Seared Chicken Al Pastor
Salvo

Salvo

Recipe of Pan-Seared Chicken Al Pastor
Salvo

Salvo

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Pan-Seared Chicken Al Pastor

50 mins
50 mins
Low
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Are you looking for recipes with chicken? This Pan-Seared Chicken Al Pastor is an excellent option. A delicious preparation of marinated chicken with achiote, cooked in a pan. The secret of cooking this chicken in the pan is that the pan helps maintain the heat and the chicken stays crispy and juicy. Enjoy this easy recipe of Pan-Seared Chicken Pastor without worrying about washing the dishes afterwards, the solution is called Salvo® More Power. With what side dish would you accompany this recipe?
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Ingredients

4 portions
  • 1 chicken, open and clean
  • 1/4 cups vegetal oil, for the marinade
  • 1 cup achiote, liquid, for the marinade
  • 1 tablespoon garlic, finely chopped, for the marinade
  • 1 cup pineapple juice, for the marinade
  • 1 tablespoon ground clove, for the marinade
  • 1/8 cups white vinegar, for the adobo
  • 2 guajillo chilies, for the adobo
  • 2 ancho chili peppers, for the adobo
  • 1 tomtato, roast, for the adobo
  • 1 tablespoon achiote, for the adobo
  • 1/2 onions, for the adobo
  • 1/2 teaspoons cumin, for the adobo
  • 3 cloves, for the adobo
  • 1/4 cups pineapple juice, for the adobo
  • 1 tablespoon oil, to cook the adobo
  • 2 slices pineapple, for the sauce
  • 2 habanero peppers, for the sauce
  • 1/2 red onions, for the sauce
  • 1 clove garlic, unpeeled, for the sauce
  • 1 tablespoon sea salt, for the sauce
  • 1 lemon juice, for the sauce
  • 1/4 cups fresh coriander, finely chopped, for the sauce
  • 1/4 cups olive oil, for the sauce
  • enough pineapple, roasted, chop into small cubes
  • enough red onion, cut into rings, to serve
  • enough French fries, to serve
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Preparation

Place the chicken in an oven proof dish and marinate with the oil, the liquid achiote, the garlic, the pineapple juice and the clove for 30 minutes.
Heat a deep pan over medium heat and seal the chicken with the marinade until it is brown, remove the chicken from the pan and reserve. Wash with Salvo® More Power, grease cutting expert.
For the adobo, mix the vinegar with chilies, tomato, achiote, onion, cumin, cloves and pineapple juice until you get a smooth sauce.
In the same pan heat a little oil and cook the adobo until it changes color, place the chicken that you previously reserved and cook in the adobo until it is cooked. Remove and reserve.
For the sauce, in a comal grill the pineapple, the habanero chile, the purple onion and the unpeeled garlic until roasted. Remove from the comal and finely chop the ingredients and chop the pineapple in cubes. In a molcajete or a mortar, place the garlic, the habaneros, the salt, mash until you get a paste, add the lemon juice, add the pineapple, the onion, the cilantro and the olive oil, mix until integrated.
Serve chicken with pineapple and onion to decorate, accompany with the molcajete sauce, potatoes and tortillas, make a taco and enjoy.

PRESENTATION

Serve with pineapple and purple onion.

TIPS

You can bake it slightly at 200°C (400°F) to brown the skin.

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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 (2)
Nancy Chavez
11/06/2019 01:43:20
Me encanta la receta lo voy hacer mañana
Alejandra Silva
18/12/2018 09:45:22
Me encanto esta muy bueno y fácil

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