Pinchos de Pollo Recipe + Latin American Paleo Cooking
A look at the upcoming Latin American Paleo Cooking book and a sneak preview recipe for Puerto Rican grilled marinated chicken kebabs, or pinchos de pollo. All paleo, gluten free and totally tasty!
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I am literally so excited.
Amanda Torres, from the blog The Curious Coconut, has been teasing everyone on social media with her new book, Latin American Paleo Cooking, and I've been so desperate to get my hands on a copy. She sent me an electronic copy to have a look at before the release date, but I've also gone and pre-ordered a paperback copy for when it comes out, too. And I can tell you, it's FANTASTIC.
As you know, my husband is from Argentina, and although I've tried to paleo-fy some of his favourite dishes, it can be difficult, because I've found it quite heavy on cream, bread and rice. Latin American Paleo Cooking has dishes from Argentina, but also places like Puerto Rico, Peru and Cuba. I love the sound of so many of the dishes - Peruvian marinated roasted chicken, Argentine empanadas and Ropa Vieja. I really miss the Venezuelan Arepas I used to eat at the local Venezuelan café in town, before they closed. Also, I have a lovely Columbian friend who used to make us beautiful little cheese balls when we used to visit her - the book has all of those, too! Latin American food has played a huge part in my friendships and my family - so I'm totally over the moon to be able to enjoy these dishes again.
You'll find big, colour photos, too - and the recipes are written out really clearly, with tips on where to find the ingredients or which to substitute instead if you can't find them. I'm really excited to be making all these Latin American dishes, knowing that they fit in totally with my way of eating.
To celebrate the release of the book (it's also available on Kindle if you prefer), Amanda has allowed me to share with you a sneak preview recipe - Pinchos de Pollo - a dish from Puerto Rico. It looks so good - I hope you love it!
Pinchos de Pollo
Marinated Grilled Chicken Kebabs
Pinchos are traditional street food in Puerto Rico and can be made from pork or chicken that has been marinated in a tangy sauce and then grilled to perfection. You can serve these as an appetizer or a light meal. Leftovers are great to put on top of a salad, too!
Reprinted with permission from Latin American Paleo Cooking by Amanda Torres with Milagros Torres, Page Street Publishing Co. 2017. Photo credit: Toni Zernik
Serves 3 to 4
1 tbsp (10 g) minced garlic
½ tsp fine Himalayan salt
½ tsp freshly ground black pepper
2 tsp (2 g) minced fresh oregano, or 1 tsp (2 g) dried
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) freshly squeezed lime juice
(from about . lime)
1½ lb (680 g) boneless, skinless chicken breast
Have ready 7 to 9 skewers. If using wooden or bamboo skewers, soak them in water for
at least 30 minutes before grilling.
In a bowl, combine the garlic, salt, pepper, oregano, oil and lime juice and stir to form
Cut chicken breasts into 1-inch (2.5-cm) chunks and place in a glass container with a lid.
Pour the marinade over the chicken and stir to combine. Cover the chicken and refrigerate
for a minimum of 2 hours, up to overnight.
Prepare a grill for direct cooking over medium heat (325 to 375F [170 to 190C]).
Depending on the type of grill this may take 15 to 20 minutes.
Remove the chicken from the refrigerator and thread it onto the skewers, spreading each
piece as flat as possible and leaving a very small space between each piece.
Once the grill is hot, brush the cooking grates clean, if necessary (to prevent sticking).
Grill the kebabs over direct medium heat, keeping the lid closed as much as possible,
until the chicken is firm to the touch and no longer pink in the center, 8 to 10 minutes
total, turning once or twice during cooking. Take care not overcook.
Remove from the grill and serve immediately.
To make this dish AIP compliant, omit the black pepper.