Papua New Guinean-style Chicken Bocadillo

Ingredients

In this Papua New Guinean adaptation, we infuse the traditional Spanish Bocadillo with the unique flavors of Papua New Guinea. The original dish typically features Spanish ingredients such as cured meats and cheeses, while our version incorporates local Papua New Guinean spices, including turmeric and ginger, to create a distinct flavor profile. Additionally, we enhance the dish with a tangy pineapple salsa, adding a tropical twist to the traditional recipe. We alse have the original recipe for Bocadillo de pollo, so you can check it out.

• 500g (1.1 lb) boneless chicken breast 500g (1.1 lb) boneless chicken breast
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 4 small buns 4 small buns
• 1 cup diced pineapple 1 cup diced pineapple
• 1/2 cup diced red bell pepper 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion 1/4 cup finely chopped red onion
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon chopped cilantro 1 tablespoon chopped cilantro
• Spicy chili sauce, to taste Spicy chili sauce, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the turmeric, ginger powder, chili powder, and salt.
2. 2.
   Cut the chicken breast into bite-sized pieces and coat them with the spice mixture.
3. 3.
   Heat coconut oil in a pan over medium heat.
4. 4.
   Add the marinated chicken pieces to the pan and cook until golden brown and cooked through, approximately 8-10 minutes.
5. 5.
   While the chicken is cooking, prepare the pineapple salsa by combining diced pineapple, red bell pepper, red onion, lime juice, and chopped cilantro in a separate bowl.
6. 6.
   Slice the buns in half and lightly toast them.
7. 7.
   Once the chicken is cooked, assemble the bocadillos by placing a generous amount of chicken on each bun.
8. 8.
   Top with pineapple salsa and drizzle with spicy chili sauce.
9. 9.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Coconut oil — Make sure the coconut oil is melted before adding it to the pan for even cooking.
• Turmeric — Use caution when handling turmeric as it can stain surfaces and clothing.
• Pineapple — Choose ripe and sweet pineapple for the salsa to balance the flavors of the dish.
• Chili sauce — Adjust the amount of chili sauce according to your desired level of spiciness.
• Buns — Opt for soft and slightly toasted buns to complement the texture of the chicken.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in the spice mixture for 30 minutes before cooking.
• If you prefer a milder taste, reduce the amount of chili powder in the spice mixture.
• Add a slice of cheese, such as cheddar or Swiss, to enhance the richness of the bocadillo.
• Experiment with different types of buns, such as whole wheat or sesame seed, for added texture and flavor.
• Serve the bocadillos with a side of crispy sweet potato fries for a complete meal.

Serving advice

Serve the Papua New Guinean-style Chicken Bocadillos as a main course for lunch or dinner. Accompany them with a fresh green salad or a side of sweet potato fries for a satisfying meal.

Presentation advice

Arrange the bocadillos on a platter, garnishing them with a sprinkle of chopped cilantro and a lime wedge. Serve the pineapple salsa on the side in a small bowl for guests to add as desired. This colorful and vibrant presentation will make the dish even more enticing.