Musica Peruana Pasillos Recipes

PERUVIAN SALSA CRIOLLA (WITH AJí AMARILLO)

Steps:

• Pour the oil in the small bowl, and add the salt.
• Squeeze the lime juice over and whisk the dressing with a fork, to mix. Set aside.
• Put some kitchen or disposable gloves on and cut the stems off the aji amarillo, then halve them lengthwise. Using a teaspoon, scrape remove the seeds and all the bits in the chillies.
• Slice them thinly, lengthwise. Place in the bowl.
• Peel and halve the red onion. Then slice thinly. Add to the bowl.
• Finely chop the coriander leaves including the stems and add to the bowl.
• Pour the dressing all over the salsa and toss gently to mix.
• Taste and add more salt if necessary. Finish off with some freshly ground black pepper, if you like.
• Cover with clingfilm and leave to rest for 30 minutes before serving.For a garden party/barbecue, you can just leave it out with all the other foods on your table.Serve cold or at room temperature.

PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)

Steps:

• Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
• Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
• Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
• Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.