Cumin-grilled chicken breasts with fiery Bolivian salsa (Pollo asado con llajua) from Planet Barbecue!: 309 Recipes, 60 Countries by Steven Raichlen

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Notes about this recipe

  • L.Nightshade on August 02, 2012

    The herbs customarily used for llujua are quirquina, or huacataya. One is described as Bolivian cilantro, the other is described as a tasting like a minty cilantro. So I also threw in a couple leaves of fresh mint. I used a whole habanero plus half a serrano, and chunks of jalapeño, red fresno, and yellow chile. That was pretty much our chile inventory, so, while still not "fiery" it would have to do. And it was indeed very tasty. The cumin grilled chicken breasts were a snap. We used boneless skinless. They were massaged with the cumin, salt, pepper, and oil, then rested in the fridge for over an hour before being plopped onto the grill. The chicken was fragrant with the cumin, and it melded well with the llajua. We both enjoyed this dish quite a lot. I also found recipes that used roasted tomatoes, which I'd love to try.

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