Peruvian Chicken Skewers with Yucca

  • Yield: servings


2pounds boneless, skinless, chicken breast, cut into cubes (about 1 inch)
3/4cup red wine vinegar
1teaspoon salt
1teaspoon pepper
1teaspoon cumin
1teaspoon ground achiote (annato)
1teaspoon turmeric
1/2cup aji panca paste (peruvian chile)
3tablespoons minced garlic
10-- wooden skewers
1/4-- vegetable oil for frying
Fried Yucca root:
2pounds yucca root cooked (peeled, boiled and cut into french fry shape)
3/4cup vegetable oil
-- Salt and pepper to taste
Huacatay Sauce:
1cup cream of aji amarillo
2tablespoons huacatay leaves (black mint)
1tablespoon lemon pepper
2tablespoons chopped cilantro
1tablespoon chopped aji amarillo


Chicken Skewers:
Combine vinegar, cream of aji, salt, pepper, cumin, achiote, turmeric, aji-panca, and garlic in bowl add chicken and mix well. Cover and let marinate for as long as possible. Insert three pieces of Chicken on each skewer. On a hot skillet brush oil, fry the chicken brushing with the marinade constantly. When chicken is done put part of the marinade on the skillet and let cook then pour over the skewers.

Fried Yucca Root:
Pour oil into hot skillet and fry Yucca until golden and crispy. Season with salt pepper.

Huacatay Sauce:
Mix all in blender and blend until smooth.

Plate Yucca root and garnish with chopped aji and chopped cilantro, put on the side the skewers and the Huacatay sauce on the side.
4 servings.