Peruvian Chicken with Yucca Patties

  • Yield servings


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



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