Author: Roberto Cuadra (Restaurant Cafe Cafe - San Salvador)
Recipe type: Appetiser, Hors d'oeuvres
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
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 of cumin
6 potatoes, boiled and peeled
Instructions
*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, with golden potatoes on the side. A green salad or salsa criolla will be a great addition to this chicken dish
Notes
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.
Recipe by PERU DELIGHTS at https://perudelights.com/chicken-anticuchos-street-food-at-its-best/