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Peruvian inspired shredded chicken sandwich(In progress)
DO NOT MAKE, this recipe is still being worked on...
2 lbs chicken breasts or chicken breast tenders... (whatever's cheaper)
1 celery stick
2 garlic cloves
1/2 tsp salt
1/2 tsp pepper
Spicy mayo mixture:
4 Tbsp mayo
1 Tbsp sour cream
Juice of 1 lime
1/2 teaspoon (5ml) distilled white vinegar
1 Tbsp extra-virgin olive oil
3 whole jalapeño chills, roughly chopped
1/2 cup fresh cilantro leaves
2 medium cloves garlic
1 Tbsp aji amarillo paste (if you can't find this, use 2 chopped habanero peppers)
Fried shredded sweet potato:
1 shredded sweet potato
Oil to deep fry
2 Avocados (optional, I like to spread this on the rolls)
Favorite hot sauce
Preferred bread, I use telera rolls.
Add the chicken, onion cut in half or quarters, salt, pepper, the garlic cloves and the celery stick in pieces to a large pot. Fill with hot water until you have enough to cover the breasts + 1 inch headroom. Bring the pot to a boil, reduce heat to a simmer and cover. Cook for 16-20 minutes or until easy to shred with fork. (165 internal temp) Blend together spicy mayo mixture ingredients. I use an immersion blender and a small/medium pot for this but you can use a pestle and mortar, blender or food processor too. Put in fridge. It should solidify shortly. Once the chicken is fully cooked, shred it in a large bowl with the help of a couple of forks. Stir spicy mayo mixture into the shredded chicken until combined. Add a little at a time until the chicken/mayo mixture achieves desired consistency.
Fill a small pot with oil and fry the shredded sweet potatoes until crisp.
Spread mashed avocado (if desired) on lightly toasted bread halves and/or a little mayo (or a little reserved spicy mayo mixture)
Layer shredded chicken mixture, hot sauce (if desired), tomato, fried shredded potatoes, and lettuce. Makes about 4 or 5 sandwiches.
Submitted by: Pete on February 5, 2023, 1:33 pm
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