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What makes this recipe truly Peruvian is the spicy, tangy, creamy, and rich Macha Amarillo sauce. With a combination of spice, herbs, veggies and heat, and a Tyson Red Label® Uncooked Breaded Authentically Crispy Original Chicken Breast Filets, 5.2 oz., this sandwich offers a delicious piece of Peru culture and cuisine.
Serving Amount – 6
|6 ea.||Bolillo Rolls or Kaiser Rolls|
|6 oz.||Macha-Amarillo Sauce|
|6 ea.||Tyson Red Label® Uncooked Breaded Authentically Crispy Original Chicken Breast Filets 5.2 oz, |
|6 leaves||Green Leaf Lettuce|
|6 ea.||Tomatoes, sliced|
|18 rings||Red Onion, sliced and separated into rings|
|1 EA.||Avocado, peeled, pitted, and cut into 18 slices|
Yield: 7 oz.
|2 Tbsp.||Salsa Macha|
|¼ cup||Aji Amarillo Paste|
|1 tsp.||Smoked Paprika|
Step 1 – Deep fry the frozen filets in a 350°F deep fryer. Cook for 7 minutes 30 seconds. Shake basket after 3 minutes 45 seconds. For safety, product must be cooked to an internal temperature of 165°F as measured by a thermometer.
Step 2 – Split the bolillo rolls.
Step 3 - Add 1 Tbsp. of Macha-Amarillo sauce to both the top and bottom half of each bolillo roll.
Step 4 - Place the cooked crispy chicken filet on the bottom half of the bolillo roll.
Step 5 - On top of the chicken filet, add 3 avocado slices, 3 red onion rings, 1 tomato slice and a leaf of green leaf lettuce.
Step 6 - Top with the top half of the bolillo bun and serve.
Step 1 - Combine all the ingredients in a large mixing bowl and gently mix until thoroughly blended.
Step 2 - Can be stored refrigerated in an airtight container for up to 5 days.