Empalme de Pollo (Chicken Empalme)

Ingredients

• 4 chicken breasts (600g) 4 chicken breasts (600g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups (400g) cooked Mexican rice 2 cups (400g) cooked Mexican rice
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salsa verde, for serving Salsa verde, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 40g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the olive oil, ground cumin, paprika, dried oregano, salt, and pepper.
2. 2.
   Add the chicken breasts to the bowl and coat them evenly with the marinade. Let the chicken marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Grill the chicken breasts for about 6-8 minutes per side, or until they are cooked through and have a nice charred exterior.
5. 5.
   Remove the chicken from the grill and let it rest for a few minutes.
6. 6.
   Slice the chicken breasts into thin strips.
7. 7.
   Serve the sliced chicken on a bed of cooked Mexican rice.
8. 8.
   Garnish with fresh cilantro and serve with salsa verde on the side.

Treat your ingredients with care...

• Chicken breasts — To ensure juicy and tender chicken, marinate the breasts for at least 30 minutes before grilling. This will infuse the meat with flavor and help it stay moist during cooking.

Tips & Tricks

• For a spicier kick, add a finely chopped jalapeno to the marinade.
• If you don't have a grill, you can also cook the chicken in a skillet over medium-high heat for about 6-8 minutes per side.
• Customize the level of heat by adjusting the amount of paprika and chili powder in the marinade.
• Serve with warm tortillas and guacamole for a complete Mexican meal experience.
• Leftover chicken can be used in tacos, salads, or sandwiches for a delicious next-day meal.

Serving advice

Serve the Empalme de Pollo hot, with the sliced chicken arranged neatly on top of the Mexican rice. Drizzle the salsa verde over the chicken and rice, and garnish with fresh cilantro for a pop of color and flavor.

Presentation advice

To elevate the presentation, consider placing the sliced chicken in a fan-like arrangement on top of the rice. Sprinkle some additional paprika and cumin on the chicken for an extra touch of color. Serve the dish on colorful Mexican-inspired plates or bowls to enhance the visual appeal.