Peruvian Chicken Crostini

  • Yield: 6 servings


2tablespoons olive oil
1 1/2pounds diced boneless white and dark chicken
1cup diced onion
1clove garlic, crushed
1teaspoon salt
1/2cup chopped sweet red pepper
1/2cup chopped sweet green pepper
2teaspoons Aji Amarillo (Rocoto) Peruvian yellow pepper sauce/paste
1teaspoon ground cumin
1/3cup cream
1/3cup grated cotija cheese (or parmesan)
1cup broken walnuts
-- Sourdough Crostini
-- Herb and Red Lettuce Salad


Heat oil in large skillet to medium-high heat. Add chicken, onion, garlic, salt, and red and green pepper. Cook, stirring, until chicken is done and peppers are tender crisp, about 6-8 minutes. Reduce heat to low, add rocoto, cumin, cream, and cheese, and stir until bubbly. Stir in walnuts. Serve on crostini, topped with a small mound of salad.

For Crostini: Drizzle 6 half-inch thick slices sourdough (from center of round loaf) with 1/3 cup melted butter mixed with 1 tsp. finely chopped garlic. Cook on griddle or skillet until crisp on both sides.

For Salad: Mix 2 tablespoons chopped fresh mint, 1/3 cup chopped fresh flat leaf parsley, 1/2 cup torn frisee or other baby greens, and 1 cup shredded/chopped red leaf lettuce.

Serves 6