Alitas anticucheras con ají de huacatay

aji amarillo

🥗Healthier: fresh jalapeños

💰Cheaper: bell peppers

Fresh jalapeños provide heat while being lower in calories.

aji de huacatay

🥗Healthier: fresh basil

💰Cheaper: parsley

Fresh basil gives a similar herbal note at a lower cost.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option for frying.

chicken wings

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken thighs are cheaper and remain juicy when cooked.

Start by boiling 1 cup of corn and 2 native potatoes in 0.5 liters of water for about 15-20 minutes on medium heat.

Once boiling, remove some water and cover to let the potatoes cook with steam for an additional 10-12 minutes.

While the potatoes are cooking, prepare the chicken wings by separating the drumettes and wingettes, discarding the tips.

For the marinade, combine 5 teaspoons of ají panca, 0.5 clove of garlic, 2 teaspoons of ají amarillo, salt, black pepper, cumin, and oregano in a mixing bowl.

Add 1 cup of chicha de jora to the marinade and mix well.

Add the chicken wings to the marinade and let them marinate for at least 30 minutes to 1 hour.

Meanwhile, prepare the ají de huacatay sauce by sautéing 1 ají amarillo, 1 onion, and 3 medium garlic cloves in vegetable oil at high heat for about 1.5 minutes.

Lower the heat to medium, add huacatay leaves, and a pinch of salt, then add a little water to thin it out. Cook for 30 seconds and remove from heat to cool before blending.

Once the wings are marinated, heat vegetable oil in a pan on high heat and add the wings, cooking for about 1 minute on each side before reducing the heat to medium.

Cover the pan and let the wings cook for about 10 minutes, occasionally basting with the marinade.

Blend the cooled ají de huacatay mixture with 3 soda crackers and a little milk until smooth.

Cooking Techniques

Equipment Needed

Spice Level: