Ingredients
Ingredients
The Base:
- 2 cups cepa de apio arracacha root, peeled and sliced into thin fries.
The Protein:
- 1 lb chicken breast boiled and shredded;
- ½ lb lean pork belly cubed for chicharrón.
The Sazón:
- 2 avocados sliced;
- 2 cups cherry tomatos
- ½ cup Greek yogurt;
- 2 tablespoon sugar-free ketchup;
- 1 minced garlic clove;
- dash of hot sauce.
Instructions
- Make the arracacha base. Season the arracacha sticks with salt and a generous spray of avocado oil. Air fry at 380°F for 15-18 minutes, shaking halfway, until the edges are golden and crispy. They should hold their shape but give easily when pressed. Set aside and keep warm.
- Make the pork cracklings. Place the pork belly cubes in the air fryer at 350°F for 20 minutes. Then raise the temperature to 400°F for 5 more minutes until the skin bubbles and crisps. They will pop and crackle as they finish - that is the right sound. Drain on paper towels. Season with salt immediately.
- Warm the shredded chicken. In a small saucepan, warm the shredded chicken with a splash of bone broth over low heat. The broth keeps it moist and adds flavor. Season with salt, garlic powder, and a pinch of Dominican oregano if you have it. This step takes 3 minutes and makes a significant difference.
- Make the pink sauce. Combine Greek yogurt, sugar-free ketchup, sriracha, garlic, and lime juice. Whisk until smooth. Taste and adjust - it should be tangy, slightly spicy, and bright. If it is too thick, add a few drops of water. Refrigerate until serving.
- Build the bowl. Layer arracacha sticks across the bottom of each bowl. Pile the warm shredded chicken over the base. Add the pork cracklings on top for crunch. Arrange sliced avocado and cherry tomatoes on the side. Drizzle the pink sauce generously over everything. Finish with fresh cilantro.
- Eat immediately while the arracacha is still crispy.
Nutrition
Calories: 669kcal | Carbohydrates: 18g | Protein: 37g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 174mg | Potassium: 1213mg | Fiber: 8g | Sugar: 4g | Vitamin A: 552IU | Vitamin C: 29mg | Calcium: 58mg | Iron: 2mg
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