This recipe is courtesy Hank Costello, the executive chef of Andina.
Serves four.
Ingredients:
- 2 lb chicken breast, cut into 1 oz pieces
- ¼ cup red wine vinegar
- ¼ cup soy sauce
- ¼ cup Aji panca puree***
- 2 tbs olive oil
- 2 tbs garlic, minced
- 1 tbs oregano, dried
- 1 tsp cumin, ground
- Salt and pepper to taste
- 8 wooden skewers, previously soaked
*** If Aji panca is not available use a favorite dried pepper
Ají Verde al Batán
- ¼ lb Ají Amarillo, de-seeded and diced***
- 2 tbs garlic, minced
- 1 pinch cumin, ground
- 2 tbs cilantro, chopped
- 3 tbs lime juice
- 1 tbs water
- ½ tbs olive oil
- Salt to taste
*** If you can not find Ají Amarillo, use a favorite fresh pepper.
Instructions:
- Begin by cutting the chicken into 1 oz pieces and set aside.
- Next de-seed the Aji panca (or dried chilies) then place them in a pot of boiling water. Let simmer with lid for 10 minutes.
- Strain the peppers and blend them in a blender. Add some of the cooking liquid if needed to ensure that the mixture blends well.
- Once blended, add the remaining ingredients to the blender (except the chicken) and blend until well mixed.
- Place the chicken in a bowl and add the marinade.
- Let the chicken marinate for 24 hours.
- Once the chicken is marinated, skewer the chicken with previously soaked skewers. Cook on the BBQ or on a flat top. Cook for 3 minutes on each side.
- For the sauce add all the ingredients into a pestle and porter. Work the mixture until it becomes a chunky purée. Add salt to taste. I you do not have a pestle and mortar us a food processor.
