Spicy Chicken with Olive Rice

  • Yield: servings


Spicy Chicken:
2pounds skinless, boneless, chicken breast cut 1/2 inch cubes
1 1/2tablespoons minced garlic
2tablespoons soy sauce
1/2cup red wine
1 1/2tablespoons aji panca paste (peruvian red chile)
5tablespoons olive oil
1medium large red onion finely chopped
1/2tablespoon dried oregano
1/2teaspoon achiote (annato)
3/4cup dried mushrooms (soaked first in hot water) finely chopped
1-- aji amarillo (yellow peruvian chile) finely chopped
2medium tomatoes, no seeds or skin, finely chopped
3tablespoons chopped italian parsley
1teaspoon cumin
-- salt and pepper to taste
8-- green olives finely chopped
3-- hardboiled eggs chopped
Olive Rice:
1cup of rice
1teaspoon garlic
1/4cup vegetabel oil
1teaspoon salt
1/2cup greek kalamata olives, puree
1can chicken broth
1/4cup water
Fried Bannanas:
4-- bannanas
4tablespoons butter (for frying)


Spicy Chicken:
In a bowl add 1 tbsp garlic, soy sauce, aji-panca, cumin, salt, pepper, chicken. Mix and let marinate for an hour. In a medium heat skillet saute onions, the rest of the garlic, oregano, and achiote for 4 minutes. add marinated chicken, the mushrooms, and the aji, cook for a few minutes then add the tomatoes and the red wine, cover and cook at medium heat for 8 minutes. Turn off add the eggs, olives, and parsley (save a little bit of eggs, olives, and parsley for garnish).

Olive rice:
In a heated pot add oil and saute garlic. Add salt, rice, olive paste, can of chicken broth, water, let boil for 2 minutes uncovered. Then cover and let cook for 10 minutes at medium heat or until it is done.

Fried Bannanas:
In a medium heat skillet add butter and peeled bannanas, Fry turning over the bannas until they are soft.

In a ring mold fill half way with rice then top off with chicken mix. Remove the ring and garnish with some eggs, olives, and parsley and the fried bannanas on the side. This is 4 servings.