Pollo Asado Con Llajua (Cumin-Grilled Chicken With Spicy Salsa)
photo by Linky

- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Llajua
- 1 -2 hot pepper (locoto or rocoto preferred, Scotch bonnets or jalapenos acceptable)
- 2 tomatoes, cored and coarsely chopped (peeling is optional)
- 1 garlic clove, coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- coarse salt
- pepper
- 3 tablespoons coarsely chopped fresh cilantro (or parsley)
-
Chicken
- 4 chicken breast halves (8-10 ounces each)
- 1 1⁄2 teaspoons coarse salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil
directions
- 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.
- Rinse chicken and pat dry.
- Generously season 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.
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Reviews
-
Really easy and yummy. I love the layered flavors from the chicken and the sauce. They complement eachother very well. Per the directions, I blended the salsa ingredients, which made a sauce. This was nice, but next time I think I would just leave the ingredients chunky. Thank you for posting. Made for the International Agents of Quest for the South American region in Culinary Quest.