Pollo al Maní

Name: Pollo al Maní
Cuisine: Peruvian
Ingredients: 4 tbsp ají panca paste; 1 cup vinegar; 5 oz (150 g) peanuts, roasted and ground; 3 cups water or chicken stock; 3 cups water or chicken stock; 2 tbsp vegetable oil; Salt, pepper and cumin; Salt, pepper and cumin; Salt, pepper and cumin; 6 yellow potatoes, boiled and cut into slices; 6 cups of Arroz a la Peruana without corn kernels; 6 cups of Arroz a la Peruana without corn kernels; 1 chicken, cut into pieces.; 1¼ tbsp crushed garlic; 1 red onion chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This is Rosita Yimura’s variation on this typical Andean dish. She substitutes chicken for the trational cuy (guinea pig) served with this spicy peanut sauce.

Ingredients

1 chicken, cut into pieces.
1 red onion chopped
1¼ tbsp crushed garlic

Americas
Peru
Main course
Spicy
Gluten-free

Method

Preparation

Place the chicken pieces in a dish and season with salt, 1 tbsp of the crushed garlic, 2 tbsp of the ají panca paste, pepper and cumin. Pour the vinegar over the chicken pieces and leave to marinate for 30 minutes.

In a large skillet heat the oil and sauté the onion over medium heat until translucent. Add the remaining ¼ tbsp of garlic and sauté for a furthe