Pollo Amarillo

<h1>Pollo Amarillo</h1>

<p>Our take on an East Indies meets West Indies sweet chicken dish.</p>

<p>Marinade and glaze:</p>

<ul>

<li><strong>Fresh orange juice and zest</strong></li>

<li><strong>Garam masala</strong></li>

<li><strong>Honey</strong></li>

<li><strong>Rum (white and/or gold)</strong></li>

<li><strong>Fresh garlic, diced</strong></li>

<li><strong>Fresh ginger, diced</strong></li>

<li><strong>Vegetable oil</strong></li>

<li><strong>Soy sauce</strong></li>

<li><strong>Aji amarillo sauce&nbsp;(yellow Peruvian hot pepper sauce)</strong></li>

<li>A few small dashes of <strong>turmeric</strong> for color&nbsp;</li>

</ul>

<p>Marinate <strong>one or two filleted chicken breasts</strong>. Brown and cook until 162&ordm;F inside and then remove from heat. Make a glaze with the leftover marinade, reducing a little, then return chicken to pan and baste with sauce. Serve glaze on the chicken.</p>

<p>Great with mango rice and asparagus (pictured).</p>