Chicken Para Rayos Recipe
Shrimp, chicken, tomato & spinach in creamy aji amarillo cheese sauce topped with pico de gallo & grilled pineapple wheels with side garlic rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Chicken and Shrimp
In a large skillet, heat olive oil over medium heat. Season the chicken breast with salt and black pepper, then add to the skillet. Cook for about 6-7 minutes on each side, or until fully cooked. Remove from the skillet and let it rest. In the same skillet, add the shrimp and cook for 3-4 minutes until they turn pink and opaque. Remove and set aside.
Make the Creamy Sauce
In the same skillet, add diced tomatoes and spinach, sautéing until the spinach wilts. Lower the heat and add aji amarillo paste and cream cheese, stirring until the cream cheese melts and the mixture is creamy and well combined. Add shredded cheese and mix until melted.
Combine Ingredients
Slice the cooked chicken into strips and return it along with the shrimp to the skillet. Stir to coat in the creamy sauce and heat through for an additional 2-3 minutes.
Prepare the Pineapple
Grill pineapple slices on a grill or grill pan for about 2-3 minutes on each side until grill marks appear.
Serve
Serve the chicken and shrimp mixture over garlic rice, topped with pico de gallo and grilled pineapple wheels.
