Cómo preparar pollo al estilo Chiclayo

Mrs. Irene's Chiclayo-style Chicken! With its northern flavor, it's easy to prepare, delicious, and economical.

Chiclayo-style chicken, a representative dish of northern Peru, is a recipe with regional identity and deep flavor.

Originally from Chiclayo, this recipe merges homemade techniques with key ingredients such as "chicha de jora", "ajíes" and "aromatic herbs".

Thanks to its cultural heritage and unique flavor, it has become an excellent alternative to enjoy a delicious dish that showcases Peruvian gastronomy.

INSTRUCTIONS

• Marinate the chicken pieces with salt, pepper, cumin, half of the minced garlic, the chicha de jora (fermented corn beverage), and the white beer. Let it rest for at least 20 to 30 minutes.
• After that time, drain the chicken pieces and brown them on both sides in a pot with hot oil. Remove the chicken pieces once browned. Reserve the marinade liquid.
• In the same pot, prepare a base with the onion, the remaining garlic, the aji panca and the aji amarillo. Add the bell pepper, the loche squash, and some chopped cilantro. Season with salt and pepper.
• Return the browned pieces to the pan. Add the marinade liquid and a sprig of cilantro. Cook covered for 15 minutes.
• Once that time has elapsed, if the sauce is too thick, add a little broth and adjust the seasoning. Stir in the remaining chopped cilantro and cook for another 5 minutes.
• Serve with boiled yucca, Creole salsa, and fluffy rice.

TIPS

• There's no need to peel the loche squash. You can grate it while keeping the peel on.

What are the ingredients of chicken Chiclayo style?

Chiclayo-style chicken is prepared with ground garlic, chicha de jora, white beer, oil, onion, ají panca, ají amarillo, bell pepper, loche squash, cilantro, yucca, and rice.