Chicken breast pastrama

Homemade Chicken Pastrama – A Healthy and Delicious Recipe

Preparation time: 20 minutes
Marinating time: 48 hours
Cooking time: 60-70 minutes
Total: 70-90 minutes
Number of servings: 6-8 servings

When it comes to healthy dishes, nothing compares to homemade chicken pastrama. This deli meat will not only delight your taste buds but also give you peace of mind knowing exactly what it contains. It is perfect for salads, breakfasts, or school lunches, making it an excellent choice for families who prefer natural foods without preservatives and additives.

A Brief History of Chicken Pastrama

Pastrama has a rich and varied history, being prepared over time in various forms and with a multitude of ingredients. It is a traditional method of preserving meat through marination, which has been used for centuries to ensure a source of protein during times of scarcity. Nowadays, chicken pastrama has gained popularity as a healthy alternative to store-bought deli meats, thanks to its savory taste and natural ingredients.

Necessary Ingredients

- 3 boneless, skinless chicken breast halves (choose the largest ones you can find)
- 2 tablespoons of salt
- 2 bay leaves
- 1.5 tablespoons of sugar
- 1 teaspoon of allspice (or simple black pepper if you don't have it)
- 1 head of garlic
- 2 cups of water (or enough to cover the meat)
- 1.5 tablespoons of honey
- 2 tablespoons of olive oil
- 1/2 tablespoon of soy sauce
- 1 teaspoon of sweet paprika (optional, add a bit of chili pepper if desired)
- 1 teaspoon of whole black peppercorns (not crushed)
- Ground black pepper, to taste

Cooking Techniques

1. First marinade: In a large bowl, combine 1.5 tablespoons of sugar, 2 tablespoons of salt, the crushed head of garlic, 2 bay leaves, and 1 teaspoon of allspice. Add 2 cups of water and mix well until the salt and sugar are completely dissolved. This is the first marinade that will flavor the meat.

2. Preparing the meat: Wash the chicken breast well and place it in a pot or a covered dish. Pour the marinade over the meat, ensuring it is completely covered. Put the lid on and let it refrigerate for 24 hours. This step is essential for the chicken breast to absorb the flavors.

3. Cleaning the meat: After 24 hours, remove the meat from the marinade, rinse it well under cold water, and dry it with a paper towel. This will help remove excess salt and spices.

4. Second marinade/glaze: In a container, mix 1.5 tablespoons of honey, 1/2 tablespoon of soy sauce, 2 tablespoons of olive oil, 1 teaspoon of whole peppercorns, and a dash of ground black pepper. Add 1 tablespoon of sweet paprika (and a little chili pepper if desired). Generously coat the chicken breast with this mixture and let it sit in the refrigerator for another 24 hours (or at least 5 hours).

5. Cooking the meat: After marination, clean off the peppercorns stuck to the meat and tie each chicken breast with cotton twine to keep it compact. Place the meat on aluminum foil in a tray and bake it at 180 degrees Celsius for 60-70 minutes. Cover the meat with foil at first, but ensure steam can escape.

6. Monitoring the cooking: After about 30 minutes, remove the tray from the oven and baste the meat with the juices released. Remove the foil and let the meat brown for another 10-15 minutes. Be careful not to let the meat burn; adjust the temperature if necessary.

7. Finishing the dish: When the pastrama is browned and cooked evenly, take the tray out of the oven and let the meat rest for 10 minutes. This step is important to allow the juices to redistribute. Then, remove the twine and slice the meat thinly.

Serving Suggestions

Chicken pastrama can be served warm, alongside a fresh salad or grilled vegetables. It is also delicious cold, sliced thinly on a piece of fresh bread, accompanied by a cheese roll or avocado.

Helpful Tips

- Always use high-quality ingredients; fresh chicken breast will make a big difference in taste.
- Experiment with different spices, such as cumin, coriander, or even a dash of chili for a spicy kick to the pastrama.
- If you have a grill, you can sear the pastrama at the end for a delicious smoky flavor.

Possible Variations

You can make pastrama not only from chicken breast but also from pork loin or turkey breast. Each variation will bring a unique flavor, and the marinade can be adjusted to suit the type of meat chosen.

Calories and Nutritional Benefits

Homemade chicken pastrama is an excellent source of protein, containing around 150-200 calories per serving, depending on the ingredients used. It is also rich in vitamins and minerals, making it a healthy alternative to store-bought deli meats, which often contain preservatives and harmful additives.

Frequently Asked Questions

1. Can I use other types of meat?
Yes, this recipe can be adapted to use pork loin, turkey breast, or even beef.

2. How long does pastrama last in the fridge?
Chicken pastrama can be stored in the fridge for up to 5 days in an airtight container.

3. Is it suitable for children?
Yes, but make sure to adjust the spices to suit their taste.

In conclusion, homemade chicken pastrama is not only a healthy dish but also a delicious choice for everyday meals. With a little patience and a willingness to experiment, you will achieve a result that will impress both family and friends. Enjoy every bite and delight in the pleasure of cooking at home!

 Ingredients: Chicken breast 3 halves of boneless and skinless chicken breast - choose them to be as large as possible. Salt 2 tablespoons. Bay leaf 2 pieces. Sugar 1.5 tablespoons. Allspice berries 1 teaspoon; if you don't have allspice, use plain black pepper. One head of garlic. Water 2 glasses or enough to cover the meat. Honey 1.5 tablespoons. Olive oil 2 tablespoons. Soy sauce 1/2 tablespoon. Sweet paprika 1 tablespoon (those who want can also combine it with hot, I haven't tried). Black peppercorns 1 teaspoon (whole, not crushed). Ground black pepper to taste.

 Tags:  chicken breast pastrama homemade cold cuts chicken cold cuts