Pollo Asado Con Llajua (cumin-grilled Chicken With Spicy Salsa)

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 -2 hot pepper (locoto or rocoto preferred, scotch bonnets or jalapenos acceptable)
• 2 tomatoes, cored and coarsely chopped (peeling is optional)
• 1 garlic clove, coarsely chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• coarse salt
• pepper
• 3 tablespoons coarsely chopped fresh cilantro (or parsley)
• 4 chicken breast halves (8-10 ounces each)
• 1 1/2 teaspoons coarse salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 2 tablespoons extra-virgin olive oil

Recipe

• 1 remove stems from peppers.
• 2 slice peppers in half lengthwise and remove seeds (or leave them in for very hot salsa).
• 3 slice half peppers crosswise into 1/2 inch pieces.
• 4 place in a food processor.
• 5 add tomatoes and garlic and puree to a coarse paste.
• 6 work in the olive oil and vinegar.
• 7 season lightly with salt and pepper.
• 8 add cilantro, pulsing to mix. there will be about 1 1/2 cups.
• 9 rinse chicken and pat dry.
• 10 generously season on both sides with salt, pepper and cumin.
• 11 drizzle oil over both sides of chicken.
• 12 rub oil and spices in with your fingertips.
• 13 cover and refrigerate 30-60 minutes.
• 14 preheat grill to high.
• 15 brush and oil grill grate.
• 16 grill chicken until cooked through and golden brown, 4-6 minutes per side.
• 17 transfer chicken to a platter and spoon llajua over it.