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Peruvian Chicken Anticuchos (Skewers) with Panca Mojo, Aji Mayo & Cilantro Aioli

Peruvian Chicken Anticuchos (Skewers) with Panca Mojo, Aji Mayo & Cilantro Aioli

Ingredients

  • Brined Chicken:
  • 4 ea.
    5 oz. Chicken Breasts, boneless and skinless, cut into 1½-in. cubes
  • 2 qt.
    Water
  • ¼ c
    Kosher Salt
  • 2 T
    Sugar
  • 4 ea.
    Garlic Cloves, smashed
  • 1 ea.
    Lemon, sliced
  • 2 sprigs
    Oregano (or 1 tsp. dried)
  • 1 tsp.
    Black Peppercorns
  • Skewers:
  • 12 to 16 ea.
    Steamed Baby Potatoes (about 1 lb.), halved, if large
  • 2 T
    Neutral Oil
  • Salt and Pepper, to taste
  • Panca Mojo:
  • 2 T
    Aji Panca Paste (Peruvian Red Pepper Paste)
  • 1 ea.
    Garlic Clove, minced
  • 1 T
    Red Wine Vinegar
  • 2 T
    Olive Oil
  • 1 tsp.
    Honey
  • Salt, to taste
  • Cilantro Aioli:
  • 1 c
    Fresh Cilantro Leaves, packed
  • 1 ea.
    Garlic Clove
  • Juice of 1 lime
  • 1 ea.
    Egg Yolk
  • ½ c
    Neutral Oil
  • Salt, to taste
  • Aji Mayo:
  • 2 to 3 ea.
    Garlic Cloves, roasted or confit
  • 1 c
    Mayonnaise
  • 2 T
    Aji Amarillo Paste
  • 1 T
    Lemon Juice
  • Salt, to taste
  • Crispy Quinoa Garnish:
  • ¼ c
    Crispy Quinoa

Preparation

  1. Brine the Chicken (day before): In a large container; whisk together water, salt, sugar, garlic, lemon, oregano and peppercorns until dissolved. Add chicken, cover, and refrigerate 24 hours. Drain and pat dry before cooking. 
  2. Prepare the Skewers: Thread chicken cubes and steamed baby potatoes alternately onto metal or soaked wooden skewers. Lightly brush with oil, and season with salt and pepper. 
  3. Make the Panca Mojo: In a small bowl, whisk together Aji Panca paste, garlic, vinegar, olive oil, honey and salt until emulsified. Set aside. 
  4. Make the Cilantro Aioli: In a blender, combine cilantro, garlic, lime juice and egg. With the motor running, slowly drizzle in oil until emulsified and creamy. Season with salt. Refrigerate until ready to serve. 
  5. Make the Aji Mayo: Whisk together the confit garlic, Aji Amarillo paste and lemon juice until smooth. Season with salt. 
  6. Prepare the Crispy Quinoa Garnish: Cook quinoa according to package directions. Spread on a lined sheet pan and bake at 350°F until dry and crisp, about 10 to 15 minutes. Alternatively, fry cooked quinoa in a skillet with about ½ cup oil until puffed and golden. 
  7. Cook the Skewers: Heat a flat top or grill pan over medium-high. Sear skewers on all sides until golden brown, about 2 to 3 minutes per side. Brush generously with Panca Mojo, then transfer to a broiler or salamander to finish cooking through, about 2 to 3 minutes more, until internal temp reaches 165°F. 
  8. Finish and Plate: Arrange skewers on plates or a platter. Spoon both sauces alongside and drizzle over the skewers. Top with crispy quinoa and a sprinkle of chopped cilantro for texture and color. 
  9. Note: Aji Amarillo is a chile from Peru, which we confit in-house to reduce the spiciness while preserving its fragrance and flavorful kick in the sauce. Substitute mild chili paste if Aji Panca is unavailable.
 

Yield: Serves 4

By Chef Alexis Hernandez, SYN Rooftop Bar & Lounge, Reston, Virginia