Serves 4
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.
6 chicken breasts, boned and skinned
Salt and pepper
2 garlic cloves, chopped
2–4 tablespoons ají mirasol paste
1 tablespoon vegetable oil
1 teaspoon dried oregano
Dash of ground cumin
6 potatoes, boiled and peeled
1. 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.
2. 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 chicken.
3. Meanwhile, cut the potatoes in thick slices and cook in a pan with a little oil, over medium heat, until golden.
4. Put two skewers on each plate, with golden potatoes on the side. A green salad or salsa criolla are great additions to this chicken dish.
Use mushrooms instead of chicken for a vegetarian version. Whole button mushrooms or diced portobellos are fantastic in these anticuchos.