Peruvian Chicken with Yucca Patties

  • Yield: servings


Spicy Lime and Cilantro Chicken:
2pounds skinless, boneless, chicken breast cut into fillets
1/2teaspoon minced ginger
1/2cup lime juice
1/2cup cilantro leaves
1teaspoon cinnamon
3/4cup olive oil
1teaspoon salt
1teaspoon pepper
1tablespoon garlic
1tablespoon cream of aji amarillo (peruvian chile) (6 7 aji amarillos no seeds, 1/4 cup olive oil, salt and pepper to taste)
1tablespoon soy sauce
1teaspoon nutmeg
Yucca Root Croquettes:
2pounds yucca root cooked (peeled, boiled, and mashed with fork)
2-- eggs
2tablespoons butter
3/4cup pepper jack cheese, shreaded
1/2cup can of corn
2tablespoons cilantro
1teaspoon salt
1teaspoon pepper
1/2cup toasted fava bean flour
1/2cup vegetable oil for frying
2tablespoons chopped aji amarillo (peruvian chile)


Spicy Lime and Cilantro Chicken:
In blender mix lime juice, garlic, cilantro, ginger, nutmeg, cinnamon, soy sauce, salt, pepper, and cream of aji. Slowly add 1/2 cup of olive oil while blending until smooth. Cover chicken in mix and let marinate for an hour. Then in medium heat skillet add 1/4 cup olive oil and fry the chicken for about 4 minutes each side. While frying brush chicken with marinate on both sides. Take off heat and plate.

Yucca Root Croquettes:
Mix the mashed Yucca root with the rest of the ingredients (not the flour and oil) then with your hands with flour form the croquettes into little patties then coat both sides of the patties in flour. In a medium heat skillet add 1/2 cup vegetable oil then fry croquettes until golden brown on both sides. Serve with the chicken and garnish with aji.