Ingredients
- 8 chicken pieces
- 4 tablespoons ground ají amarillo (yellow chili)
- 1 onion, chopped
- 3 garlic cloves
- 500 ml chicken broth
- 200 g chuño (freeze-dried potato), soaked
- 1 onion, thinly sliced, for the sarza
- 2 tomatoes, diced, for the sarza
- 1 locoto pepper, chopped
- Oil, salt, cumin and parsley to taste
Step-by-step
Using a different robot? Switch it here:
- Chop the onion and garlic 5 sec/speed 5. Sauté with the ají amarillo and 30 g oil 6 min/120°C/speed 1.
- Add the chicken, cumin and salt: 5 min/120°C/reverse/spoon speed.
- Add the broth: 30 min/100°C/reverse/spoon speed until the chicken is tender and the sauce thickens.
- For the chuño phuti: cook the chuño, squeeze it out and sauté with onion.
- For the sarza: mix the thinly sliced onion, tomato, locoto, salt and parsley, raw.
- Serve the chicken with its ají sauce, the chuño phuti and the fresh sarza on top.
Tips
- The fresh sarza balances out the heat of the ají sauce.
- Chuño phuti is crumbled with onion so it turns out loose.
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