Pollo a la Granadina

Ingredients

• 4 chicken breasts (boneless, skinless) 4 chicken breasts (boneless, skinless)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup pomegranate juice 1 cup pomegranate juice
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 18g
• Protein: 32g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a bowl, combine the minced garlic, dried thyme, dried oregano, paprika, salt, and black pepper.
2. 2.
   Rub the chicken breasts with the spice mixture, ensuring they are evenly coated. Let them marinate for at least 30 minutes.
3. 3.
   In a saucepan, heat the olive oil over medium heat. Add the marinated chicken breasts and cook for about 5 minutes on each side, or until they are golden brown.
4. 4.
   In a separate small saucepan, combine the pomegranate juice and honey. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, or until it thickens into a glaze-like consistency.
5. 5.
   Brush the pomegranate glaze onto the cooked chicken breasts, coating them evenly. Cook for an additional 2-3 minutes to allow the glaze to caramelize slightly.
6. 6.
   Remove the chicken from the heat and let it rest for a few minutes before serving. Serve with your choice of side dishes.

Treat your ingredients with care...

• Pomegranate juice — Use 100% pure pomegranate juice for the best flavor. Avoid using juice blends that contain added sugars or artificial ingredients.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lemon juice to the pomegranate glaze.
• If you prefer a spicier version, add a pinch of cayenne pepper to the spice mixture.
• Make sure to let the chicken rest before serving to allow the juices to redistribute and ensure maximum tenderness.
• If you don't have pomegranate juice, you can substitute it with cranberry juice for a similar tangy flavor.
• To make the dish more colorful, garnish with fresh pomegranate arils and chopped parsley before serving.

Serving advice

Serve the Pollo a la Granadina with a side of roasted vegetables, such as carrots and Brussels sprouts, or a fresh green salad. The vibrant colors and flavors of the dish make it an excellent centerpiece for a dinner party or a special family meal.

Presentation advice

Arrange the glazed chicken breasts on a platter, drizzling any remaining pomegranate glaze over them. Garnish with fresh pomegranate arils and chopped parsley for an elegant touch. Serve with the suggested side dishes to create a visually appealing and well-balanced plate.