Peruvian Style (Pulled) Chicken Sandwich
Ingredients
- For the marinade:- 2 chicken thighs - 2 tsp garlic paste / minced cloves - 1 tsp ginger paste - 1 small jalapeño (seeds removed) - 1 tsp cumin powder - 1 tsp chili powder - 1 tsp smoked pepper / Pimenton - 1 tbsp brown sugar - 2 tbsp olive oil - 1 tbsp lime juice - 2 tbsp (low-sodium) soy sauce - salt & pepper or a chicken stock cubeFor the Peruvian Green Sauce:- ½ cup mayo- 1 tsp garlic paste- ½ tsp ginger paste- 1 jalapeño (de-seeded)- handful of fresh coriander- a few basil leaves- 1 ½ tbsp lime juice - 1 tbsp olive oil- 2 tbsp Parmesan cheese- 2 tsp honey- salt & pepper to tasteFor the grilled cheese sandwich:- 2 slices of sourdough bread- 1 Mozzarella- 1 Peruvian Chicken Thigh (recipe above)- jalapeño slices- avocado slices
Instructions
- Marinate the chicken with the spices and let it sit in the fridge for 4 hours or overnight.
- Remove the chicken from the fridge and cook it in the pan one medium heat until the chicken is cooked. This takes about 25-30 minutes.
- After the chicken is cooked cover it in aluminum foil for 10 minutes. The shred the chicken with your hands or two forks.
- Lay the slices of bread in the pan and top them with Mozzarella.
- Add the pulled chicken on one slice of bread and add the jalapeño pepper sliced on the other slice. Add a touch of water and cover the lid for 3-5 minutes.
- When Mozzarella is melted add the sliced avocado on top of the chicken and finally close it with the jalapeño Mozzarella slice. Serve immediately and with the sauce!
- TIP:- You can also use the marinade for a whole chicken, legs or other (plantbased) meat.- Add the pulled chicken in your wraps, salads or rice bowls.
- If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!