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Chicken heart anticucho — cropped photograph of the dish

Peru

Chicken heart anticucho

Chicken heart anticucho

Chicken heart anticucho

Skewers of marinated chicken hearts in anticuchera sauce, grilled and served with potatoes, corn, and yellow chili sauce.

Skewers of marinated chicken hearts in anticuchera sauce, grilled and served with potatoes, corn, and yellow chili sauce.

Skewers of marinated chicken hearts in anticuchera sauce, grilled and served with potatoes, corn, and yellow chili sauce.

Préparation
10 min + 2 h of marinating
Cuisson
35 to 40 min
Difficulté
Intermediate

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 1 kgchicken hearts
  • 75 clanticuchera sauce
  • 2 piecespotatoes
  • 25 clyellow pepper puree
  • 2 piecesscallions, green part only, chopped
  • 1 lemonlemon juice
  • to tastesalt and pepper
  • 2 piecescooked ears of corn, cut in half
  • 4 piecescorn husks

Préparation

  1. Marinate the chicken hearts in the anticuchera sauce for 2 hours in the refrigerator.
  2. Cook the potatoes for 10 minutes in a pot of boiling water, drain them, then cut them into 1 cm slices.
  3. Thread the chicken hearts onto skewers.
  4. Mix the yellow chili paste, green onions, and lemon juice, then season with salt and pepper.
  5. Cook the anticuchos on a very hot grill pan for 2 minutes on each side, basting them with the marinade, until they are cooked and browned but still juicy.
  6. Brown the potato slices for a few minutes in the grill pan.
  7. Place two anticuchos on each corn husk and serve with the potatoes, half-ears of corn, and the chili sauce.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.