Grilled Chicken With Piquillo Gazpacho Sauce
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 2.0785 |
| Energy (kCal) | 408.7771 |
| Carbohydrates (g) | 11.2245 |
| Total fats (g) | 40.9526 |
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Cuisine
European >> Spanish and Portuguese >> Spanish
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. make the piquillo pepper gazpacho sauce: place the bread in a small bowl, add cold water to cover and let soak for 5 minutes. | 2. drain and squeeze out the excess liquid. | 3. place the soaked bread and the tomato, piquillo pepper strips and liquid, italian pepper, onion, garlic, cumin, cayenne, sugar, olive oil and vinegar in a food processor and puree until completely smooth. | 4. season the sauce with salt and black pepper to taste and more cayenne if desired. | 5. scrape the sauce into a bowl and let stand till the flavors develop at least 30 minutes. | 6. make the chicken: | 7. light grill or preheat broiler. | 8. rub the chicken generously with salt, pepper and brush it with olive oil. | 9. grill or broil the chicken, turning it once an dbrushing it again with the olive oil, till lightly charred and cooked through, 6-8 minutes per side. | 10. transfer the chicken to a cutting board and let rest for about 5 minutes, then slice it on the diagonal. | 11. to serve, spread a few tablespoons of the gazpacho sauce on dinner plates and fan the chicken slices on top. | 12. If desired, drizzle some olive oil infused with chopped basil around the sauce and over the chicken. Salt lightly. Serve at once. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| white bread | 1 | slice | - | - | - | - | |
| tomato | 1 | seeded chopped | 32.76 | 7.0798 | 1.6016 | 0.364 | |
| piquillo pepper | 1/3 | cup | - | - | - | - | |
| italian pepper | 1/4 | cup | chopped | - | - | - | - |
| red onion | 1/4 | cup | chopped | 16.0 | 3.736 | 0.44 | 0.04 |
| garlic clove | 3 | crushed | - | - | - | - | |
| cumin | 1 | pinch | 0.4922 | 0.0581 | 0.0234 | 0.0292 | |
| cayenne | 1 | pinch | 0.3578 | 0.0637 | 0.0135 | 0.0194 | |
| sugar | 1 | pinch | 1.1471 | 0.2869 | 0.0 | 0.0 | |
| olive oil | 3 | tablespoons | 358.02 | 0.0 | 0.0 | 40.5 | |
| sherry wine vinegar | 3 | tablespoons | - | - | - | - | |
| salt | coarse | - | - | - | - | ||
| pepper | - | - | - | - | |||
| chicken breast half | 6 | boneless | boneless | - | - | - | - |
| salt | coarse | - | - | - | - | ||
| pepper | - | - | - | - | |||
| olive oil | 358.02 | 0.0 | 0.0 | 40.5 | |||
| basil | - | - | - | - | |||
| mint | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.