Chicken Anticuchos

Name: Chicken Anticuchos
Yield: Serves 4
Cuisine: Peruvian
Ingredients: 1 teaspoon dried oregano; 1 tablespoon vegetable oil; 2–4 tablespoons ají mirasol paste; 6 chicken breasts, boned and skinned; Salt and pepper; 2 garlic cloves, chopped; 6 potatoes, boiled and peeled; Dash of ground cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

A fiery love affair with anticuchos has been going on in the streets of Lima since colonial times. The most famous are made of cow’s heart, but sirloin, chicken, veggies, seafood, and lamb variations can also be found. Tender chicken breasts are a great ingredient for these flavorful morsels.

Ingredients

6 chicken breasts, boned and skinned
Salt and pepper
2 garlic cloves, chopped
2–4

Method

Cut the chicken breasts in bite size pieces. Season with salt and pepper, and add garlic, ají mirasol paste, vegetable oil, oregano, and cumin. Cover and marinate in the fridge for two hours.
Pierce the chicken pieces with the 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 chick