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Grilled Chicken with Mexican Street Salad

Pollo Adobado con Ensalada de Fruta 

The Spanish “adobo” or spice mix was originally used to preserve meats, by using spices, salt and vinegar to create a crust and ward off spoiling. As the Spanish traversed the globe, so did their curing technique, but as skilled cooks adopted the adobo it became used more as a delicious seasoning than cure, just like the one in this simple recipe.

 **View the recipe and video on SBS Food’s Mexican Fiesta with Peter Kuruvita website**

 

Serves 4

Ingredients

⅓ cup puffed amaranth, to serve (see Note)

Jalapeño vinaigrette
125 ml (½ cup) olive oil
25 ml apple cider vinegar
20 g pickled jalapeño chillies, chopped finely
25 g garlic cloves, crushed
1 tbsp finely chopped coriander
3–4 small red radishes, thinly sliced
salt and ground black pepper

Adobo chicken
1 tbsp garlic powder
1 tbsp paprika
1 tbsp cumin seeds
2 arbol chillies
5 Mexican bay leaves
2 tsp Mexican oregano
1½ tsp salt, or to taste
4 chicken breast fillets
60 ml (¼ cup) olive oil

Mexican street salad
½ firm ripe red papaya, cut into large cubes
2 vine-ripened tomatoes, cut into wedges
½ small ripe pineapple, peeled and sliced
2 prickly pears, peeled and quartered (see Note)
2 firm ripe avocado
1 bunch baby coriander
¼ cup picked mint leaves
sea salt, to taste
1 tbsp olive oil

*Puffed amaranth is available in health food stores, where it can often be found with the breakfast cereals.
*Dragonfruit may be used in place of prickly pears if unavailable. 

 

Method

To make the vinaigrette, whisk all the ingredients well and check the seasoning.

To make the adobo chicken, grind together the spices using a mortar and pestle or spice grinder until fine and well combined. Coat chicken breast fillets lightly with the adobo mix.

Place a grill on a medium heat. Brush the grill with oil then add the chicken. Baste the chicken every few minutes with a brush of olive oil to prevent them drying out. After 5 minutes, turn each piece of chicken 45-degrees to create a lattice mark. After another 3 minutes, turn the chicken over and continue cooking the other side for 5 minutes. Push gently against the thickest part of the fillet and if ready, it should be firm but spring back to the touch. Remove from the heat and keep warm.

To make the salad, arrange the fruit on large plates. Garnish with the baby coriander and mint, then the jalapeño vinaigrette. Cut the chicken on an angle against the grain in slices 1 cm thick, then arrange over the salad. Dress with a little more jalapeño vinaigrette and garnish with puffed amaranth. Serve immediately.

 

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