Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1 teaspoon achiote powder, 1 teaspoon ground cumin, 4 minced garlic cloves, 1/2 finely diced small red onion, 1/4 cup chopped fresh cilantro, 2 tablespoons lime juice, 1 tablespoon aji picante, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.

2. 2

   Pound four 175-gram boneless, skinless chicken breasts to an even 1-inch thickness and add them to the marinade, ensuring they are fully coated; refrigerate for at least 30 minutes, or up to 4 hours.

3. 3

   Preheat a tandoor oven or a grill to high heat, around 230°C (450°F), and thread the marinated chicken breasts onto skewers if desired for easier handling.

4. 4

   For the pomegranate and aji sauce, combine 1 cup unsweetened pomegranate juice, 2 tablespoons grated panela, 1 tablespoon lime juice, and 1 teaspoon aji picante in a small saucepan, then simmer over medium heat for 10-15 minutes until the sauce has reduced and thickened slightly.

5. 5

   Carefully place the chicken skewers or breasts into the preheated tandoor or onto the hot grill, cooking for 5-7 minutes per side, or until the internal temperature reaches 74°C (165°F), basting occasionally with the pomegranate sauce during the last few minutes of cooking.

6. 6

   Remove the cooked chicken from the tandoor or grill and let it rest for 5 minutes, then slice the chicken breasts into medallions.

7. 7

   Serve the Pollo Tandoor Criollo drizzled generously with the remaining pomegranate and aji sauce, garnished with 1/4 cup fresh pomegranate seeds and 2 tablespoons chopped fresh cilantro.