Asunción-style Pollo al Acuyo

Ingredients

In this Asunción-style adaptation, we incorporate the flavors of Paraguayan cuisine by using local spices and ingredients commonly found in Asunción. The original Mexican Pollo al Acuyo recipe is modified to include the traditional flavors of Asunción, creating a unique fusion of culinary traditions. We alse have the original recipe for Pollo al acuyo, so you can check it out.

• 4 chicken breasts (500g / 1.1lb) 4 chicken breasts (500g / 1.1lb)
• 10 acuyo leaves, finely chopped 10 acuyo leaves, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 8g (Saturated Fat: 1.5g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 40g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, cumin, paprika, olive oil, salt, and pepper.
2. 2.
   Add the finely chopped acuyo leaves to the marinade and mix well.
3. 3.
   Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are evenly coated.
4. 4.
   Cover the dish and refrigerate for at least 1 hour, allowing the flavors to meld.
5. 5.
   Heat a grill or skillet over medium-high heat.
6. 6.
   Remove the chicken from the marinade, shaking off any excess, and place it on the grill or skillet.
7. 7.
   Cook the chicken for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F (74°C).
8. 8.
   Remove the chicken from the heat and let it rest for a few minutes before serving.
9. 9.
   Serve the Asunción-style Pollo al Acuyo with rice or mashed potatoes.

Treat your ingredients with care...

• Acuyo leaves — Make sure to finely chop the acuyo leaves to release their aromatic oils and maximize their flavor in the marinade.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• If acuyo leaves are not available, you can substitute them with fresh basil leaves for a different flavor profile.
• To ensure juicy chicken, avoid overcooking it. Use a meat thermometer to check for doneness.
• For a smoky flavor, grill the chicken over charcoal instead of using a skillet.

Serving advice

Serve the Asunción-style Pollo al Acuyo with a side of fluffy white rice or creamy mashed potatoes. Garnish with fresh cilantro leaves for a pop of color and a burst of freshness.

Presentation advice

Arrange the grilled chicken breasts on a platter, drizzle with a touch of olive oil, and sprinkle with finely chopped acuyo leaves. Serve with the side dish placed elegantly beside the chicken for a visually appealing presentation.