Chicken marinated in yellow hot pepper sauce (aji amarillo) with added spices and then quickly grilled on skewers is a taste of Peru you can make in minutes. The sauce gives a sweet and hot pepper flavor to the dish.
I was delighted to find aji amarillo in a jar at the supermarket and created this simple dish. It captures the flavors of Peru, without a long marinating time. If you can’t find aji amarillo ready-made, use hot paprika instead.
Anticuchos are kabobs that are found in many street carts and food stalls in Peru and are often served with potatoes. For this dinner, the potatoes are made in the microwave and a simple sauce completes the meal.
Email Linda Gassenheimer: email@example.com.
Chicken Anticuchos (Peruvian Chicken Kabobs)
1 teaspoon minced garlic, crushed
3 tablespoons aji amarillo, divided
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons ground cumin, divided
3/4 pound chicken tenders
1 pound purple potatoes
1 tablespoon olive oil
Salt and freshly ground black pepper
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1 red bell pepper, cut into 2-inch pieces
Mix the garlic, 2 tablespoons aji amarillo, black pepper and cumin in a bowl. Cut chicken into 1-inch pieces and add to the bowl. Toss to coat the chicken and let marinate while making the potatoes and sauce (about 10-15 minutes).
Wash, but don’t peel the potatoes. Cut into 1-inch pieces. Place in a microwave-safe bowl. Microwave on high for 5 minutes. Toss with the olive oil and salt and pepper to taste.
Mix the mayonnaise, remaining 1 tablespoon aji amarillo, remaining 1 teaspoon cumin and lemon juice together. Set aside.
Remove chicken from marinade and thread the chicken and red bell pepper onto skewers. Heat a stove-top grill and add the skewers. Grill 4 minutes, turn and grill 4 minutes. Serve the kabobs and potatoes with a drizzle of the sauce and the rest of the sauce on the side for dipping.
Per serving: 555 calories (35 percent from fat), 21.8 g fat (3.4 g saturated, 8.6 g monounsaturated), 126 mg cholesterol, 43.8 g protein, 45.5 g carbohydrates, 5.9 g fiber, 369 mg sodium.
Yield: 2 servings.