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: 472 kcal
Ingredients
- 1000 g Chicken
- 45 g aji panca paste
- 15 g mustard
- 15 g garlic
- 2 g Pepper (to taste)
- 5 g cumin (to taste)
- 5 g Oregano (to taste)
- 15 ml soy sauce
- 50 ml chicha de jora (a splash)
- 15 ml vinegar (a splash)
- 5 g Salt (to taste)
- 30 ml oil (to taste)
- 240 ml water
Method
- Mix the aji panca paste, mustard, crushed garlic, pepper, cumin, oregano, soy sauce, chicha de jora, vinegar, and salt in a bowl.
- Add the chicken pieces to the bowl and stir well to ensure they are completely marinated.
- Heat a pot with oil over medium heat.
- Sear the chicken pieces in the pot until golden brown on all sides.
- 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.
- Cook over medium heat for 25 minutes, regularly spooning the cooking juices over the chicken pieces.
- Serve the chicken pieces in a deep dish or platter, spooning the reduced sauce from the pot over them.
Categories: Meat & Poultry · All recipes
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