Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To start the fermented harissa aji sauce, combine 100 grams aji amarillo paste, 50 grams roughly chopped red bell pepper, 2 crushed cloves garlic, 1 tablespoon harissa paste, 1 teaspoon sugar, 0.5 teaspoon salt, and 120 ml filtered water in a clean jar, then cover it loosely with a lid or cloth and let it sit at room temperature for 24-48 hours to ferment.

2. 2

   For the chicken marinade, in a large bowl, whisk together 60 ml red wine vinegar, 2 tablespoons aji panca paste, 1 tablespoon smoked paprika, 2 minced cloves garlic, 1 teaspoon ground cumin, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

3. 3

   Add 600 grams of cubed chicken thighs to the marinade, ensuring all pieces are well coated, then cover the bowl and refrigerate for at least 30 minutes, or preferably for 2 hours.

4. 4

   Once the sauce base has fermented (after 24-48 hours), transfer the mixture to a blender, add 50 ml crema de leche, and 2 tablespoons fresh lime juice, then blend until completely smooth and creamy.

5. 5

   Preheat a grill or grill pan to medium-high heat, then thread the marinated chicken cubes onto soaked wooden skewers, ensuring not to overcrowd them.

6. 6

   Brush the chicken skewers with 1 tablespoon vegetable oil and grill for 3-4 minutes per side, or until the chicken is cooked through and has developed nice char marks.

7. 7

   Serve the grilled chicken anticuchos immediately with the creamy fermented harissa aji sauce, garnished with 1 tablespoon chopped cilantro.