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1/2 cup ají panca paste (about 4 ounce)
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5 tablespoons extra-virgin olive oil
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3 tablespoons red wine vinegar
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2 tablespoons gochujang
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1 tablespoon tamari or soy sauce
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1 1/2 teaspoons toasted cumin seeds
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1/4 teaspoon dried Mexican oregano
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1/8 teaspoon black pepper
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1 large garlic clove
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1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
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1/4 cup neutral oil (such as grapeseed)
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1/4 cup red onion, roughly chopped
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1 jalapeno, seeded and sliced
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4 garlic cloves, finely chopped
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3/4 cup huacatay paste
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4 ounces cream cheese (about 1/2 cup), at room temperature
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1/4 cup fresh lime juice (from 2 limes)
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1/4 cup loosely packed fresh mint leaves, chopped
Anticuchos de Pollo
Char-grilled marinated chicken thighs get their bold flavor from ají panca and gochujang and are served with a cooling black mint dipping sauce.
Nutrition Information
199
Calories
28g
Carbohydrates
6g
Protein
235mg
Potassium
10g
Fiber
7g
Sugar
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