Chicken al pastor
In this post, we'll attempt to recreate this famous recipe at home while adhering to the Weight Watchers diet.
Servings: 4 people
Ingredients
- 6 dried morita chilies
- ½ teaspoon ground achiote
- ½ teaspoon ground cumin
- Salt to taste
- 2 cloves garlic, minced
- 1 onion, chopped
- 600g boneless, skinless chicken breast, cut into cubes
- 1 tsp olive oil
- 1 cup pineapple chunks
Instructions
- In a large bowl, combine the chicken, garlic, achiote, cumin, and salt. Mix well.
- In a medium saucepan, bring the morita chilies and 1 cup of water to a boil. Reduce heat and simmer for 15 minutes, or until the chilies are soft. Remove from heat and let cool. Remove the stems and seeds from the chilies.
- Place the chilies in a blender with half a cup of pineapple chunks and ¼ cup of the cooking liquid. Blend until smooth.
- Pour the chili mixture over the chicken and stir to combine. Add the onion and the remaining pineapple, then mix well.
- Cover the bowl and refrigerate for at least 2 hours, or overnight.
- Preheat the grill to medium-high heat.
- Grill the chicken in batches for 5-7 minutes per side, or until cooked through.
- Serve with your favorite toppings, such as cilantro.
Notes
0 WW points according to the WW app.
Nutrition
Serving: 302g | Calories: 260kcal | Carbohydrates: 24g | Protein: 35g | Fat: 5.6g | Saturated Fat: 1.3g | Cholesterol: 110mg | Sodium: 668mg | Potassium: 675mg | Fiber: 2.1g | Sugar: 18g | Calcium: 33mg | Iron: 1mg