Andean Chicken Fritters

Name: Andean Chicken Fritters
Yield: Serves 4
Cuisine: Andean
Ingredients: 1 tablespoon mustard; 1 cup mayonnaise; 2 tablespoons finely chopped parsley, divided; 1 tablespoon lemon juice; 1 cup vegetable oil; 1½ cups all-purpose flour; Salt and pepper; 1 tablespoon capers, chopped; Fried plantain strings, to garnish (optional); 1 cup cooked quinoa; 1 tablespoon ají amarillo paste; 2 lightly beaten eggs; 1.5 pounds skinless chicken breast; 2 garlic cloves, mashed; 1 tablespoon lime juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Traditional chicken fritters are covered in quinoa in this recipe to give them an Andean touch. This superfood adds texture to this dish by making it crunchier, and it gives it a beautiful color, which will vary depending on the type of quinoa used.

Ingredients

1.5 pounds skinless chicken breast
Salt and pepper
2 garlic cloves, mashed

Americas
Peru
Andes
Starter
Spicy

Method

Cut the chicken in slices (about 2 inches long and ¾ inch thick).
Season with salt and pepper. Add garlic, half the parsley, mustard, and lemon juice. Mix, cover, and marinate in the fridge for one hour.
Put the flour in one bowl, the eggs in another one, and the quinoa in a third one.
Dip each chicken piece in flour, then eggs, and then qui