Brasa Chicken Sandwich

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Blend the garlic, soy sauce, Worcestershire sauce, lime juice, lime zest, mustard, honey, cumin, paprika, salt, pepper, and oil in a blender. Place the chicken in a large sealable bag and pour in the marinade, then move the chicken around to ensure all the pieces are coated. Seal the bag and refrigerate for at least 4 and up to 24 hours. Turn the bag occasionally to ensure even marinating.

Step 2

Add 1 cup of liquid to the instant pot (the marinade should be enough, but if not add water or chicken broth). Place chicken breasts in a single layer. Secure lid and make sure the vent is set to “sealed”. Pressure cook on high for 9-10 minutes for chicken (depending on the thickness of the breasts). Cook time stays the same no matter how much chicken you add to the pot; the pot will just take longer to come to pressure. Allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam.

Step 3

While the chicken is cooking, make the sauce. In a blender or food processor, add the cilantro, jalapeños, garlic, lime juice, scallions, salt, mustard, aji amarillo paste, honey, and cumin. Blend until smooth. Add a splash of water if the ingredients aren't blending. Add the mayonnaise and blend until just mixed. Taste and adjust with salt or lime juice, as needed.

Step 4

Once chicken is cooked through, shred it. Combine with juices in the pressure cooker.

Step 5

Assemble the sandwiches: lower bun, mayo and cilantro sauce, lettuce, shredded chicken, potato sticks, mayo and cilantro sauce, top bun.