A fiery romance with the anticuchos has been lived in the streets of Lima, Peru, since colonial times. The most famous, "anticuchos de corazón", made with a cow's heart, are very popular throughout the country. However, there are also loin, chicken, seafood, mutton, and vegetable anticuchos.
Today we are going to learn how to prepare a tasty variation of the traditional Peruvian heart anticuchos, Chicken anticuchos.
This recipe is very tasty and has the incredible aroma of garlic and spices. Take it out and offer your family this exquisite appetizer. Let's see the steps.
6 chicken breasts
4 tablespoons of Aji Panca Paste
2 garlic cloves, chopped
1 tablespoon of olive oil
1 teaspoon of dried oregano
1 tablespoon tamari or soy sauce
3 tablespoons red wine vinegar
6 potatoes, boiled and peeled
Salt and Pepper to taste
Dash of cumin
Soak 8 (12-inch) wooden skewers in water for 30 minutes.
Cut the chicken breasts into 2-inch pieces. Season with salt and pepper.
Place ají panca paste, olive oil, vinegar, tamari, cumin, oregano, pepper, and garlic in a blender; process until smooth, about 1 minute.
Transfer mixture to a medium bowl; add chicken, and stir to coat. Let stand 5 minutes at room temperature.
Thread the chicken pieces onto bamboo skewers, and cook in a hot sauté pan or on the grill, turning after 4 to 5 minutes or when golden. Be careful to 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 on every plate, with golden potatoes on the side. A green salad will also be a great addition to this chicken dish.
Tag us on Instagram @clocfood, we would love to see your new master chef skills with this Peruvian recipe.