Peruvian Chicken Anticuchos
Chicken hearts marinated in aji panca, spices, vinegar and oil are grilled and served with choclo and roasted potatoes...
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Equipment
Ingredients
- 1 pound chicken hearts - trimmed of fat and blood vessels
- ¼ cup ají panca paste
- 2 teaspoons garlic - minced (5-6 cloves)
- 2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- ¼ cup olive or vegetable oil
- ½ teaspoon sea salt
Instructions
- Make the marinade - Combine all marinade ingredients in a food process. Process until smooth.
- Marinate the chicken hearts - Once the anticuchos marinade is made, place it in a quart zip bag. Trim the chicken hearts of fat and blood vessels where obvious. Once the chicken hearts are trimmed, add them to the prepared marinade. Marinate 1 to 2 hours.
- Skewer the chicken hearts - Skewer the chicken hearts on your preferred skewers. I serve these as both an appetizer and a main dish. On photo day, I was serving them as a main dish, so I allowed about 4-6 ounces per person. I cut bamboo skewers in half (after soaking), and did 5 on each. Grill about 2 minutes on a side. They are easily over-cooked!
Notes
As mentioned in the post, I typically serve with roasted purple fingerling potatoes, giant corn, and a couple of Peruvian sauces. Sweet corn is a fine substitution for choclo (giant corn).
Macronutrients are an approximation only from MyFitnessPal.com
Nutrition
Calories: 309kcal | Carbohydrates: 5g | Protein: 17g | Fat: 24g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com