Name: Tanta Chicagos ANTICUCHO DE POLLO Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 pounds Chicken breasts; 3 tablespoons Olive oil; 2 teaspoons Paprika; 1 teaspoon Cumin; 1 teaspoon Garlic powder; 1 teaspoon Salt; 0.5 teaspoon Black pepper; 10 pieces Skewers (wooden or metal)

Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

10 chicken skewers, anticuchera, chimichurri, crispy peruvian potatoes, choclo butter, polleria sauce.

Cut the chicken breasts into bite-sized pieces, approximately 1 to 2 inches in size.

Prepare the Chicken

In a bowl, combine olive oil, paprika, cumin, garlic powder, salt, and black pepper. Mix well to create a marinade.

Make the Marinade

Add the chicken pieces to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, preferably 1-2 hours.

Marinate the Chicken

After marinating, thread the chicken pieces onto the skewers, leaving a small space between each piece for even cooking.

Skewer the Chicken

Chicken breasts

Olive oil

Paprika

Cumin

Garlic powder

Salt

Black pepper

Skewers (wooden or metal)