This is a Guest recipe post from one of my favorite food blogs- Peru Delights. I happen to be half peruvian, so anything that reminds me of my abuelita’s cooking is top notch to me. Want to know what delicious tastes like? Try this recipe at home
Chicken Anticuchos… street food at its best
- 6 chicken breasts, boned and skinned
- Salt and pepper
- 2 garlic cloves, chopped
- 2 – 4 tablespoons aji mirasol paste, or to taste
- 1 tablespoon vegetable oil
- 1 teaspoon dried oregano
- Dash cumin
- 6 potatoes, boiled and peeled
- Cut the chicken breasts in 2-inch pieces. Season with salt and pepper; add garlic, aji mirasol paste, vegetable oil, oregano, and cumin. Cover and marinade in the fridge for two hours.
- Thread the chicken pieces onto bamboo skewers, and cook in a hot sauté pan or on the grill, turning after 4 – 5 minutes or when golden. Do not overcook the chicken.
- Meanwhile, cut the potatoes in thick slices and cook in a pan with a little oil, on medium heat, until golden.
- To serve: put two skewers in every plate, accompanying with golden potatoes. A green salad or salsa criolla will be a great idea for this chicken dish
TIP: If you don´t find ají mirasol, you can substitute with chile pasilla. Cut 12 chiles in half, lengthwise, and take out seeds and ribs. Soak them in hot water for about an hour. Peel them and process in the blender with a little water and oil.
Bio: Morena Cuadra and Morena Escardó
Foodies, travelers, avid readers. We are a team of mother and daughter, new bloggers with a goal: share with the world the intoxicating flavors and aromas of Peruvian cuisine. Morena E. is a philosopher and a health freak, the other Morena is a professional cook and wine expert.