🛒 Ingredients
- 800g boneless chicken breasts, cut into cubes
- 1 tablespoon of annatto powder
- 2 cups of natural guava puree
- 1 clove of minced garlic
- 1 lemon juice from 1 lemon
- 2 tablespoons of extra‑virgin olive oil
- to taste salt and black pepper
- 1 sprig of fresh cilantro for garnish
👨🍳 Step-by-step instructions
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Step 1: In a large bowl combine the annatto powder, garlic, lemon juice, olive oil, and salt. Add the chicken cubes and stir until each piece is well coated. Let marinate 10 minutes at room temperature; this allows the protein to absorb the flavors without losing moisture.
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Step 2: Preheat the airfryer to 200 °C for 5 minutes. Arrange the chicken in a single layer in the basket, ensuring you don’t overload it; air circulation is key to a crisp texture. Cook 18 minutes, turning halfway, until the surface browns and the interior reaches 75 °C.
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Step 3: While the chicken cooks, gently heat the guava puree in a pot over low heat until it just boils; this activates sugar caramelization, adding depth of flavor. When the chicken is ready, remove it and place it on a tray. Pour the hot puree over the cubes, ensuring each piece receives an even coating.
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Step 4: Return the tray to the airfryer and cook 5 more minutes at 190 °C so the guava caramelizes slightly and the chicken gains a golden layer. Remove, sprinkle fresh cilantro, and serve immediately.
💡 Chef's tip
To achieve a perfect golden crust, use olive oil at 190 °C; the fat vaporizes at 120 °C, allowing the chicken surface to dry without cooking the interior, favoring the Maillard reaction at 150–160 °C.
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