Pollo en Salsa de Ajonjolí
A flavorful Nicaraguan chicken dish featuring tender chicken pieces coated in a rich and savory sesame seed sauce. This dish is often served with white rice.
🧂 Ingredients
- 500 g Chicken breast(cut into bite-sized pieces)
- 1 tbsp Sesame paste (Ajonjolí)
- 1 small Ají (chili pepper)(finely chopped)
- 4 cloves Garlic(minced)
- 1 medium Onion(chopped)
- 1 medium Celery stalk(chopped)
- 1 tbsp Sesame oil
- 1 tbsp Vinegar
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil(for sautéing)
- 0.5 cup Water or chicken broth(as needed for sauce consistency)
👨🍳 Instructions
- 1
Marinate the chicken pieces with salt, pepper, and vinegar for at least 15 minutes.
- 2
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned on all sides.
- 3
Add chopped onion, garlic, ají, and celery to the skillet. Sauté until the vegetables are softened.
- 4
In a small bowl, whisk together the sesame paste, sesame oil, and about 1/4 cup of water or chicken broth to form a smooth sauce. Add more liquid if needed to reach desired consistency.
💡 Tip: Ensure the sesame paste is well incorporated to avoid lumps. - 5
Pour the sesame sauce over the chicken and vegetables. Stir to coat everything evenly.
- 6
Simmer for another 5-7 minutes, allowing the sauce to thicken slightly and the flavors to meld. Add more broth or water if the sauce becomes too thick.
💡 Tip: Stir occasionally to prevent sticking. - 7
Season with additional salt and pepper to taste. Serve hot, typically with white rice.
💡 Tip: Garnish with toasted sesame seeds if desired.
💡 Pro Tips
- ✓For a deeper flavor, you can toast the sesame seeds before making the paste.
- ✓Adjust the amount of ají to control the spice level.
- ✓If you don't have sesame paste, tahini can be used as a substitute, though the flavor will be slightly different.
🔄 Variations
- Add other vegetables like bell peppers or carrots.
- Use chicken thighs instead of breast for a richer flavor.