Spicy Chicken with Olive Rice

  • Yield servings


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



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