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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a mortar and pestle, mash garlic and salt until creamy. | 2. Add cayenne peppers and cumin seeds and continue to mash. | 3. Add paprika and mix. | 4. Add oil and mix, then add vinegar and mix again. | 5. Marinate chicken for 2-3 hours in the refrigerator. | 6. (I have made the recipe until this point and frozen the raw chicken-- when you thaw it, it will be even tastier than marinating in the fridge, after thawing, prepare as follows) Heat a small amount of oil over medium high heat. | 7. Fry chicken pieces until cooked through-- for bone-in, about 20 minutes or so, for boneless skinless breasts, about 15 minutes. | 8. May also be done on the grill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fryer chicken	1		cut boneless skinless	965.6022	0.5893	83.0962	67.2295
garlic	5	cloves		22.35	4.959	0.9540000000000001	0.075
sea salt				-	-	-	-
cayenne pepper	3	teaspoon	crushed dried	17.172	3.0580000000000003	0.6485	0.9326
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
paprika	1	teaspoon	smoked	6.486000000000001	1.2418	0.3252	0.2965
olive oil	1/4	cup		477.36	0.0	0.0	54.0
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.