Anticucho de Pollo - KPTV - FOX 12

Anticucho de Pollo

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This recipe is courtesy Hank Costello, the executive chef of Andina.

Serves four.


  • 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.


  • 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.
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