Name: Pollo Umami Fiesta - A Four-Cuisine Fusion Bowl
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 2 servings
Cuisine: italian
Ingredients: 3 tablespoons olive oil (divided); 2 large chicken breasts (400g, cut into 2 thick cutlets); 1 medium onion (150g, finely diced); 2 large eggs; 1 can tuna in water (142g, drained); 1/2 cup whole milk (120ml); 150g ground beef (carne picada); 100g Spanish chorizo or salchichas (diced); 2 tablespoons olive oil (for finishing); Salt and black pepper to taste; 1 teaspoon Japanese soy sauce (optional, for umami depth)

Pollo Umami Fiesta - A Four-Cuisine Fusion Bowl

This innovative fusion dish combines Spanish sofrito flavors, Italian risotto technique, Japanese umami depth, and Mexican spice traditions into one harmonious bowl. Tender chicken breast is pan-seared and topped with a creamy tuna-egg emulsion, crispy chorizo-ground beef crumble, and a savory onion-infused olive oil drizzle that brings all four cuisines together in unexpected harmony.

45 min

Medium

2 servings

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Taste Profile

Sweet4/10

Salty7/10

Sour1/10

Umami8/10

Spicy3/10

🥄 Texture

Silky, creamy sauce coats the browned ground meat and tuna shards, creating a rich, velvety mouthfeel similar to a carbonara. The seared chicken breasts offer tender, juicy interior with a lightly crisped exterior and caramelized onions add soft, jammy strands and occasional chew from the chorizo.

👃 Aroma

Robust savory notes dominate—browned meat, rendered chorizo fat and soy-enhanced tuna provide deep umami and meaty aroma, while caramelized onions contribute sweet, caramel notes. A background of olive oil and toasted, slightly smoky paprika from the chorizo rounds out the profile with a warm, inviting scent.

🍷 Pairs Well With

Medium-bodied Spanish red (Tempranillo/Rioja) or a dry fino sherry; for a non-alcoholic option, sparkling water with lemon or unsweetened iced tea.

🥗 Side Dishes

Saffron or Spanish rice, rustic crusty bread to mop up the sauce, a simple green salad with vinaigrette for brightness, or roasted Mediterranean vegetables (peppers, zucchini, eggplant).

Ingredients(11 items)

13 tablespoons olive oil (divided)

22 large chicken breasts (400g, cut into 2 thick cutlets)

31 medium onion (150g, finely diced)

42 large eggs

51 can tuna in water (142g, drained)

61/2 cup whole milk (120ml)

7150g ground beef (carne picada)

8100g Spanish chorizo or salchichas (diced)

92 tablespoons olive oil (for finishing)

10Salt and black pepper to taste

111 teaspoon Japanese soy sauce (optional, for umami depth)

Instructions

Begin by caramelizing the diced onion: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced onion and cook for 8-10 minutes, stirring occasionally, until golden and fragrant. This creates the Spanish sofrito base. Set aside in a small bowl.

Season the chicken breasts generously with salt and pepper on both sides. Heat 1 tablespoon of olive oil in the same skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Transfer to a plate and keep warm.

In the same skillet, add the diced chorizo and ground beef over medium-high heat. Cook for 5-7 minutes, breaking up the meat with a spoon, until browned and crispy. Drain excess fat if needed. This creates the Mexican-Spanish protein layer.

While the meat cooks, prepare the Italian-Japanese cream sauce: In a small bowl, whisk together the drained tuna, 2 eggs, milk, and soy sauce until smooth and creamy. This emulsion combines Italian egg-based sauces with Japanese umami flavors.

Reduce heat to medium-low. Gently pour the tuna-egg mixture into the skillet with the cooked meat, stirring constantly for 3-4 minutes until the sauce becomes creamy and coats the meat. Do not boil. The sauce should resemble a silky carbonara-style coating.

Finish by drizzling the remaining 2 tablespoons of olive oil over the top and folding in the caramelized onions. Taste and adjust seasoning with salt and pepper.

Plate the seared chicken breast and top generously with the tuna-egg-meat sauce. Garnish with extra caramelized onions and a pinch of black pepper.