Chicken anticuchos with potatoes a la huancaína: two recipes for a delicious lunch

Who doesn’t love their rich anticuchos? This week I am invited by the USAPEEC to the INDY 500 (one of the most important car racing competitions in the USA and the world). I will participate in a competition of international chefs who have named it: Race to Taste, which will take place at the end of the event, where I will cook with the products of the sponsors, something representative of Peru. As you can see, I chose some delicious chicken leg anticuchos at their perfect point and balance, suitable for all audiences. As usual, my daughters loved the recipe.

Enjoy them on a weekend with the family, the kids love seeing that recipes that are normally eaten on the street can be prepared at home.

Ingredients:

Barbecue:

The portions are three sticks with three pieces of chicken of 15g each. 45g of chicken per stick. A total of 135g. of chicken per serving.

• 1 kg of chicken thigh, clean without skin and in pieces of 15 g. each approximately
• ½ teaspoon black pepper
• ½ teaspoon cumin
• 2 teaspoons minced garlic
• 1 ½ teaspoon salt
• 1 teaspoon Panca chili powder
• ½ cup red wine vinegar
• ¼ cup soybean oil
• skewer sticks

Huancaina’s style potato:

The portions are approximately 100 gc/u of potato and 85 g. Huancaina sauce

• 700g potato
• 260 g of yellow chili or ¾ cup of chili (clean without veins or seeds, boiled three times and peeled, so that it does not sting)
• 1 small or ½ medium garlic clove
• 375ml vegetable oil
• 200g of fresh cheese
• 5 soda crackers
• 170ml evaporated milk
• a few drops of lemon
• Salt and pepper
• To accompany and decorate: hard-boiled eggs, olives and small lettuce leaves

Preparation:

Barbecue:

Soak the anticuchos sticks for a couple of hours so they don’t burn on the grill. Then place all the ingredients, except the chicken, in a bowl and mix to incorporate them. Then add the chicken and marinate for 2 to 4 hours refrigerated. Take them out of the refrigerator 30 minutes before cooking, so they are at room temperature. Pass them through the skewer sticks and cook them on the grill over medium high heat.

Huancaina’s style potato:

Wash and parboil the potatoes, then cut them into slices of approximately 2.5 cm. Reserve. Wash the peppers and remove the veins and seeds. Then boil them for 20 minutes, run them through cold water and peel them. Blend the peppers with the oil, garlic, cheese, soda crackers, evaporated milk, salt and pepper and a few drops of lemon. Serve the sauce over the potatoes and decorate with a lettuce leaf, hard-boiled egg and olives.

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lots of love,

Colette