Traditional Peruvian Pot Chicken

A classic Peruvian recipe: chicken marinated in spices and chicha de jora, slow-cooked until tender.

Time: 45 min · Servings: 4 · Calories: 150 kcal

Ingredients

• 1000 cut of Chicken
• 45 tablespoon of aji panca paste
• 15 tablespoon of mustard
• 15 tablespoon of garlic
• 2 to taste Pepper
• 5 to taste cumin
• 5 to taste Oregano
• 15 tablespoon of soy sauce
• 50 a splash chicha de jora
• 15 a splash vinegar
• 5 to taste Salt
• 30 to taste oil
• 240 glass of water

Method

1. Mix the aji panca paste, mustard, crushed garlic, pepper, cumin, oregano, soy sauce, chicha de jora, vinegar, and salt in a bowl.
2. Add the chicken pieces to the bowl and stir well to ensure they are completely marinated.
3. Heat a pot with oil over medium heat.
4. Sear the chicken pieces in the pot until golden brown on all sides.
5. Pour the water into the bowl where you prepared the dressing to scrape up any remaining bits, and add it to the pot with the chicken.
6. Cook over medium heat for 25 minutes, regularly spooning the cooking juices over the chicken pieces.
7. Serve the chicken pieces in a deep dish or platter, spooning the reduced sauce from the pot over them.

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Categories: Meat & Poultry · All recipes

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