TAMARIND SAUCE CHICKEN
4 Portions
INGREDIENTS
PROCEDURE
80ml of Black Huichol Sauce.
4 medium boneless chicken breasts.
¾ cup of tamarind concentrate.
4 garlic cloves, minced.
2 finely sliced onions.
The juice of 3 oranges.
Oil.
Salt and pepper to tast.
Chopped parsley to decorate.
White rice prepared to accompany.
Mix the orange juice, the concentrate of Tamarind, salt, pepper and Huichol Black Sauce.
In a bowl add the chicken and half of the tamarind preparation, mix well with the hands and let stand for 1 hour in the refrigerator.
Apart in a frying pan heat a tablespoon of oil and sauté the onion until it is transparent. Add the garlic until golden, lower the fire and add the other part of the mixture tamarind, stir until sauce thickens. Check the seasoning. Reserve.
Roast the chicken well with a little oil until that has a golden hue and is well cooked. Let stand a few minutes.
Slice each breast and serve on a bed of white rice, pour the sauce on top thick tamarind. Garnish with chopped parsley.