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Ingredientes
- For the Dipping Sauce:
- 1 sweet onion – sliced
- 1 tsp. salt
- 1 tsp. sugar
- ½ tsp. black pepper
- ¼ cup vinegar
- 1 tsp. lemon juice
- For the Chicken Breast:
- 2-3 lbs. boneless chicken breast
- For the Brine:
- 5 cups water
- ¼ cup salt
- ¼ cup sugar
- 1 tbs. dried oregano
- 1 tsp. black pepper
- 1 tsp. cumin
- 3 tbs. vinegar
- ½ tsp. cloves
- Juice of 1 lime
Direcciones
- For the Dipping Sauce:
- Sauté the onion in a tablespoon of olive oil until transparent. Let the onion cool.
- Place the onion in a food processor and add the rest of the ingredients. Give a few good chops until the desired consistency is reached. Place in a container and refrigerate.
- For the Chicken Breast:
- Combine all of the above in a pot; add the chicken and cover in the refrigerator for a few hours or overnight.
- Remove from the brine and cut the chicken into desired sized pieces.
- Heat a 10 inch frying pan with 2 tablespoons of olive oil.
- If the chicken is cut into ¼ to ½ inch thickness it should take about 6 to 10 minutes over medium heat; turning the chicken pieces occasionally to sauté evenly. Do not overcrowd the pan.
- Serve with the onion dipping sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 6 servings | |
| Calories 320 | |
| Calories from Fat 128 | 40% |
| Total Fat 14.21g | 18% |
| Saturated Fat 4.06g | 16% |
| Trans Fat 0.18g | |
| Cholesterol 97mg | 32% |
| Sodium 5212mg | 217% |
| Potassium 435mg | 12% |
| Total Carbs 14.31g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 11.6g | 8% |
| Protein 32.11g | 51% |
