Akanés Guatemaltecos

Ingredients

In this adaptation, we infuse the traditional Greek Akanés with the vibrant flavors of Guatemalan cuisine. We replace the Greek herbs with Guatemalan spices like achiote and cumin, and incorporate Greek yogurt and lemon juice to add a tangy element. Additionally, we serve the dish with a refreshing Guatemalan salsa, which adds a burst of freshness and complements the flavors of the marinated chicken. We alse have the original recipe for Akanés, so you can check it out.

• 4 chicken breasts (500g / 1.1lb) 4 chicken breasts (500g / 1.1lb)
• 2 tablespoons achiote paste (30g) 2 tablespoons achiote paste (30g)
• 2 tablespoons Greek yogurt (30g) 2 tablespoons Greek yogurt (30g)
• 2 tablespoons lemon juice (30ml) 2 tablespoons lemon juice (30ml)
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon salt (5g) 1 teaspoon salt (5g)
• 1/2 teaspoon black pepper (2.5g) 1/2 teaspoon black pepper (2.5g)
• Guatemalan Salsa: Guatemalan Salsa:
• 2 tomatoes, diced 2 tomatoes, diced
• 1/2 red onion, finely chopped 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped (15g) 1/4 cup fresh cilantro, chopped (15g)
• Juice of 1 lime Juice of 1 lime

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 6g (Saturated Fat: 1g)
• Carbohydrates: 8g (Sugar: 4g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the achiote paste, Greek yogurt, lemon juice, ground cumin, salt, and black pepper to make the marinade.
2. 2.
   Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Cover the dish and refrigerate for at least 1 hour, allowing the flavors to meld.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade and discard any excess marinade. Grill the chicken for about 6-8 minutes per side, or until cooked through and nicely charred.
5. 5.
   While the chicken is grilling, prepare the Guatemalan salsa by combining the diced tomatoes, chopped red onion, fresh cilantro, and lime juice in a bowl. Mix well and set aside.
6. 6.
   Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Slice the chicken breasts into thin strips.
7. 7.
   Serve the grilled chicken strips with a generous spoonful of the Guatemalan salsa on top. Enjoy!

Treat your ingredients with care...

• Achiote paste — Achiote paste is a common ingredient in Guatemalan cuisine and can be found in Latin American grocery stores. If you can't find it, you can substitute it with a mixture of paprika, cumin, and annatto powder.
• Greek yogurt — Greek yogurt adds a creamy and tangy element to the marinade. If you prefer a dairy-free option, you can use dairy-free yogurt made from coconut or almond milk.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lime juice over the grilled chicken before serving.
• If you don't have a grill, you can also cook the chicken on a stovetop grill pan or in the oven.
• Serve the Akanés Guatemaltecos with warm tortillas or rice for a complete meal.
• Adjust the level of spiciness by adding a pinch of cayenne pepper or chopped jalapeños to the marinade.
• Make extra Guatemalan salsa and serve it as a side dish or dip with tortilla chips.

Serving advice

Serve the Akanés Guatemaltecos as the main course of a festive dinner or as a centerpiece for a summer barbecue. Garnish with fresh cilantro leaves and serve with warm tortillas or rice to soak up the delicious flavors.

Presentation advice

Arrange the grilled chicken strips on a platter and top them with a vibrant heap of Guatemalan salsa. The colorful contrast between the marinated chicken and the fresh salsa will make the dish visually appealing. Serve with a side of warm tortillas or rice to complete the presentation.