Monday, February 06, 2006

The Hot Peppers of Peru: Ají­ panca

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TAGS: Peru, Peruvian, food, cooking, cuisine, cocina, comida, gastronomía, peruana


Esther said...

I'm looking for a Peruvian chicken recipe to use aji panca with. I thought there was a chicken dish that you brown the chicken first, etc., but the only one I can find is aji de gallina.

Anonymous said...

my mothers aji de pollo is basically just a boiled chicken with sauce kind of dish. i like to brown chix thighs on both sides remove from pan and drain fat from pan. then i add chopped onion and garlic which i soften for a few minutes. next i add the dried powdered aji plus allspice, cumin sugar and salt. (sorry i can't give you exact amounts...i just eyeball it). i lightly toast the aji in the pan then add a half a beer (bud is fine) add chix back to pot and simmer about 1 hour. serve with rice, potatoes (yes both) and a salad made of diced tomatoes and sliced white onions dressed with red wine ving., oil, S&P and grated nutmeg. this tomato salad is called sarza and it really is a great accompaniment to the dish.