By Cuisine
Peruvian-Style Crispy Chicken Sandwich Recipe
Ingredients
- 6 ea. Bolillo Rolls Or Kaiser Rolls
- 6 oz. Macha-Amarillo Sauce (Sub-Recipe)
- 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 & Separated Into Rings
- 1 EA. Avocado - Peeled - Pitted - Cut Into 18 Slices
- ALTERNATE PRODUCT: Tyson Red Label® Uncooked Breaded Authentically Crispy Spicy Chicken Breast Filets, 5.2 oz.
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, this sandwich offers a delicious piece of Peru culture and cuisine.
Directions
- Deep fry the frozen Tyson Red Label ® Uncooked Breaded Authentically Crispy Original Chicken Breast Filets in a 350°F deep fryer. Cook for 7 minutes 30 seconds. Shake basket after 3 minutes 45 seconds. Product must be cooked to an internal temperature of 165°F as measured by a thermometer.
- Split the bolillo rolls.
- Add 1 Tbsp. of Macha-Amarillo Sauce (Sub-Recipe) to both the top and bottom half of each bolillo roll.
- Place the cooked crispy chicken filet on the bottom half of the bolillo roll.
- On top of the chicken filet, add 3 avocado slices, 3 red onion rings, 1 tomato slice and a leaf of green leaf lettuce.
- Top with the top half of the bolillo bun and serve.
Macha-Amarillo Sauce
Ingredients
- 1/2 cup Mayonnaise
- 2 Tbsp. Salsa Macha
- 1/4 cup Aji Amarillo Paste
- 1 tsp. Smoked Paprika
Directions
- Combine all the ingredients in a large mixing bowl and gently mix until thoroughly blended.
- Can be stored refrigerated in an airtight container for up to 5 days.
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