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Grilled pechuga de pollo, in remolacha salsa (chicken breast)

    ▪︎1 onion.
    ▪︎2 to 3 beets.
    ▪︎2 or 3 cloves of garlic.
    ▪︎a small piece of ginger.
    ▪︎oil (olive).
    ▪︎Juice of half a lemon.
    ▪︎1 pinch of salt.
    ▪︎1 pinch of black pepper.
    ▪︎1 tablespoon of sugar.
    ▪︎1 pinch of cinnamon.
    ▪︎1 tablespoon of vinegar.

When we talk about chicken breast, we think of a very healthy portion, it is true, but perhaps at the same time not very tasty and dry.

Cubans, however, love pechuga, today only present, unfortunately in our nostalgic memories. It has been so long since chicken breast disappeared from the usual markets that Cubans are beginning to wonder if these chickens sold today are perhaps not part of a specific breeding whose anatomy of the chickens would not have never had breasts originally. It has become a paranormal phenomenon; what happened to these tons of chicken breasts that have been missing for years?! Just for Laughs.
Otherwise, I have very special memories of my childhood, where every time my mother cooked a Creole chicken, the chicken breast was reserved for me, and my parents always devoured the legs and wings.

Today, since I was lucky enough to find some, I'm offering you a super easy chicken breast recipe, very juicy and full of flavor.
So that this part of the chicken does not dry out too much when cooking, the first thing is to gently hit the piece of chicken breast, with a meat hammer, or whatever you can find, and thus tenderize the steak which will be cooked then evenly and in less time.

The second tip is to let the chicken breast marinate for 15 to 30 minutes. In this case we prefer to use (olive) oil, lemon juice, garlic and other spices to taste, such as pepper, without adding salt which dehydrates and can dry out our piece of chicken.
Finally, cook on the grill, or similar, over medium heat. It is essential to obtain the desired juicy result to cook for only 1 to 3 minutes on each side, to seal well and maintain its juiciness inside.

We can now enjoy a just perfect chicken breast fillet, or accompany it with a sauce also full of flavor and color.
Beetroot sauce.
This beetroot sauce is as simple as it is delicious and would be ideal with poultry and vegetables. There is no waste, since you can prepare it in an instant, eat it, and then put the rest in the refrigerator for next time.

Chop the cooked beets and onion, then place them in a saucepan with the sugar, cinnamon, vinegar, salt and pepper.
Cook them over medium heat for about 20 minutes, or until you see that the onion has softened.
Place them in the blender glass and mix well, with the garlic, ginger and lemon juice. You can add a little (olive) oil if you want a creamier texture.
Let sit for a few minutes before consuming. It's really good to accompany this grilled chicken breast.
The contrast of colors is always very appetizing and typical of Caribbean cuisine.
I am waiting for the return of your Cuban experiences.

Grilled pechuga de pollo, in remolacha salsa (chicken breast)
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