Best 4 Aji Panca Paste Recipes
Aji panca paste, a staple ingredient in Peruvian cuisine, is a flavorful and vibrant condiment made from dried aji panca peppers, a variety of chili pepper native to South America. With its smoky and slightly sweet flavor, aji panca paste adds a unique depth and complexity to various dishes, ranging from stews and sauces to marinades and dressings. This versatile paste is an integral part of many popular Peruvian dishes, including the iconic lomo saltado, a stir-fry featuring beef, vegetables, and aji panca sauce. Whether you're a seasoned Peruvian food enthusiast or simply looking to explore new and exciting flavors, this article will guide you through the journey of discovering the best recipe for aji panca paste, allowing you to create authentic and delectable dishes that capture the essence of Peruvian cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
PERUVIAN CHICKEN RECIPE (POLLO A LA BRASA)
This Peruvian chicken recipe (pollo a la brasa) is marinated with two types of aji chili paste and spices, roasted until tender and juicy, then served with creamy aji amarillo sauce.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 20
Steps:
- Pat the chicken dry with a paper towel and set it into a large bowl.
- Whisk together the garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, cumin, lime juice and salt and pepper in a small bowl. Pour it over the chicken and gently rub it into the skins.
- Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for more flavor penetration. A longer marinade is best.
- Heat oven to 450 degrees.
- Remove the chicken from the marinade and set into a large cast iron skillet or baking dish. Pat dry with paper towels. Drizzle with olive oil.
- Bake the chicken for 30-40 minutes, or until the chicken is golden brown and cooked through. Chicken should measure 165 degrees F internally when measured with a meat thermometer.
- Remove, tent with aluminum foil, and rest for 10 minutes before serving.
- Whisk together the aji amarillo paste, mayonnaise, crema or sour cream, tomato paste, shallot, lime juice and salt and pepper. You can either mix by hand or use the processor for a thinner consistency.
- Adjust for salt and pepper and serve with the roasted Peruvian chicken.
Nutrition Facts : Calories 477 kcal, Carbohydrate 10 g, Protein 25 g, Fat 38 g, SaturatedFat 9 g, Cholesterol 108 mg, Sodium 576 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CHICKEN THIGH ANTICUCHOS
"I was inspired to create this recipe by all of the delicious anticuchos [grilled meat kebabs] I ate while traveling through Peru," says Stephanie.
Provided by Stephanie Izard
Categories appetizer
Time 1h45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the aji panca puree: Put the aji panca chiles in a large bowl and cover with 1 1/2 cups boiling water. Cover with plastic wrap; let soak at least 1 hour or overnight.
- Puree the chiles and their soaking liquid with 1 teaspoon salt in a high-powered blender. You should have 2 cups; remove 1 1/2 cups and reserve.
- Make the marinade: Add the olive oil to the remaining puree in the blender along with the vinegar, tamari, gochujang, garlic, cumin, oregano and 1/8 teaspoon pepper. Season the chicken with salt and toss with the marinade in a large bowl; let sit 10 minutes.
- Meanwhile, make the serrano-cilantro sauce: Blend the serranos, poblano, cilantro, lime juice, orange juice, olive oil, mayonnaise and 1 teaspoon salt in a blender until mostly smooth. Set aside.
- Preheat a grill to medium high. Thread 4 or 5 pieces of chicken skin-side up onto each of 10 wooden skewers, leaving space between each piece. Grill the chicken skewers skin-side down until marked, about 3 minutes. Flip and cook until charred and cooked through, 3 to 4 more minutes.
- Transfer the skewers to plates and top with some of the reserved aji panca puree and the serrano-cilantro sauce. Sprinkle with cilantro and peanuts.
POLLO A LA BRASA (PERUVIAN ROAST CHICKEN)
The famous and phenomenally finger-licking delicious roast chicken from Peru!
Provided by Kimberly Killebrew
Categories Main Course
Time 1h15m
Number Of Ingredients 19
Steps:
- Combine all the marinade ingredients in a food processor and blend until smooth.
- Loosen the skin on the chicken and rub some marinade under the skin. Place the chicken or chicken pieces in a large ziplock bag and pour the marinade over. Swish around to even coat the pieces. Marinate for at least 6 hours or overnight.
- If using a convection oven (that's what I use for crispier skin): Preheat the oven to 475 degrees F and roast the chicken for 10 minutes. Reduce the heat to 325 degrees F and roast the chicken for another 15-20 minutes or until the internal temp reads 165 degrees F.If using a conventional oven: Preheat the oven to 425 degrees F and roast the chicken pieces on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F, about an 45 minutes. If the skin begins to brown too much, move the roasting pan to the bottom rack. You can also reduce the oven temperature.Remove the chicken from the oven. It is recommended that you tent the chicken with foil for 10-15 minutes before serving. If using a whole chicken, cut the chicken into serving pieces.
- Serve the chicken with our homemade Aji Verde Sauce. Traditional sides include thickly cut French fries and a leafy green salad.
Nutrition Facts : Calories 308 kcal, Carbohydrate 2 g, Protein 24 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 95 mg, Sodium 671 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
AJI PANCA PASTE
Make and share this Aji Panca Paste recipe from Food.com.
Provided by Wendy H.
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Stem and devein the ajies (keep some veins if you want a very spicy paste).
- Toast in dry skillet over high heat for a few minutes, then blanche.
- Blanche 1, 2, or 3 times (in a change of water each time) for more or less spiciness. Spiciness reduces with each blanching.
- Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste.
- Push the mixture through a fine sieve.
- Discard any remaining skin and veins.
- Prep and cooking time is estimated.
- Recipe from The Art of Peruvian Cuisine by Tony Custer.
Nutrition Facts : Calories 240.4, Fat 27.2, SaturatedFat 3.5
Tips:
- When choosing aji panca peppers, look for ones that are deep red and have a wrinkled skin. Avoid peppers that are bruised or have blemishes.
- To make aji panca paste, simply roast the peppers over an open flame or in a hot oven until they are blackened. Then, remove the stems and seeds and blend the peppers with a little bit of water or oil until you have a smooth paste.
- Aji panca paste can be used to add a smoky, spicy flavor to a variety of dishes, including soups, stews, sauces, and marinades. It is also a popular ingredient in Peruvian cuisine.
- If you don't have aji panca paste on hand, you can substitute another type of chili paste, such as chipotle paste or ancho paste. However, be aware that the flavor of the dish may be slightly different.
- Aji panca paste can be stored in the refrigerator for up to two weeks or in the freezer for up to six months.
Conclusion:
Aji panca paste is a versatile ingredient that can be used to add a smoky, spicy flavor to a variety of dishes. It is easy to make and can be stored for a long time, making it a great addition to any kitchen.
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