Don Cacahuate (Mr. Peanut)
Blend for marinade:
1/2 cup achiote red paste
2 cups vegetable oil
3 cloves garlic
Marinate 12 chicken breast halves in this mixture.
Peanut-Serrano chile sauce:
2 cup unsalted roasted peanuts
2 cup oil
2 fresh Serrano chilies
1 bunch cilantro, rinsed
1 tsp. Dijon mustard
juice from 1 lime
salt and pepper to taste
Garnish:
lemon wedges
fresh cilantro, chopped
radishes, thinly sliced
Marinade the chicken in a bag with the anchiote paste, vegetable oil and
garlic for 1 at least 1 hour or overnight.
To make the sauce, combine oil, garlic, cilantro and chilies in a blender
and blend until chopped; add peanuts, then blend again until smooth. In a
bowl, mix mustard, lime juice, salt and pepper into the blended mixture.
Grill the chicken breasts until cooked. Onto 12 round serving plates, pour
some of the peanut-Serrano chile sauce, place a chicken breast on top,
lightly brush with the sauce and garnish with slices of lemon, cilantro
and fresh radish.
Serves 6
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