Ingredients
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Chicken Topping
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1/2 kg Chicken Breast, boneless
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1 pack Clara Olé Inasal Barbecue Marinade
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Basting Sauce
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10 g Annatto Puree
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20 g La Española Pure Olive Oil
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Jalapeño suace
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25 g Annatto Puree
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10 g La Española Pomace Olive Oil
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1 whole White Onion, small dice
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200 g Clara Olé Bechamel White Sauce
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120 g Cream Cheese, cut into cubes and softened
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5 g Yellow Mustard
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575 ml Water
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5 g Tabasco® Green Pepper Sauce
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Assembly
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200 g Nacho Chips
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50 g Jalapeño Slices
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Red and Green Bell Peppers, cubed
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Annatto Garlic Puree
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1/2 cup Annatto Seeds
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1 pc Lime, juiced
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1 cup La Española Pomace Olive Oil
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10 pcs Garlic Cloves, minced
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1/2 tsp McCormick Iodized Salt
Directions
Steps
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1
Done
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Place a medium sized pot over medium heat. Add the annatto puree, La Espanola Pomace Olive Oil and onion. Saute for 3-4 minutes to soften, then add the Clara Ole Bechamel Sauce. Then lower the temperature to medium-low. Next stir in the cream cheese, water and yellow mustard. Add a few drops of the Tabasco Green Pepper Sauce. |
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2
Done
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Cook for several minutes until the sauce becomes smooth. Serve warm. |
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3
Done
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Preheat oven to 350F. Prepare and oil iron cast skillet. Set aside. |
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4
Done
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After marinating the chicken with Clara Ole Chicken Inasal Marinade for 30minutes, put several slits on the part near the bone to help with cooking the meat fully. Skewer the meat and cook over a hot charcoal grill, skin side down, basting it once in a while. As much as possible do not turn the meat more than twice since the result will be drier meat. |
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5
Done
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Cut into cubes and toss in a skillet together with nachos, jalapeño, red & green bell peppers. |
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6
Done
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Bake for 10 minutes and drizzle with cheese sauce. |
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7
Done
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Garnish with coriander ad slices of lime. Serve hot. |
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8
Done
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Annatto Garlic PureeIn a small saucepan, heat La Espanola Olive Oil over medium heat. Add the annatto seeds and cook, stirring constantly, until the oil becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. |
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9
Done
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Strain the annatto oil into the bowl of a food processor or blender, and add the lime juice, garlic and salt. |
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10
Done
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Process the mixture on high to form a smooth paste. Pour into a glass jar and keep covered in the refrigerator until ready to use. |
