Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of boneless, skinless chicken thighs into 1-inch pieces, season them with 1 teaspoon of salt and 1/2 teaspoon of black pepper, and then dredge them lightly in 1/4 cup of cassava flour.

2. 2

   Dice 200 grams of pork belly into 1/2-inch cubes and flash-fry them in 2 tablespoons of vegetable oil in a large skillet over medium-high heat until deeply golden brown and crispy, then remove the crispy pork belly from the pan and set aside, reserving 1 tablespoon of the rendered fat in the skillet.

3. 3

   Add the floured chicken pieces to the same skillet with the reserved fat and flash-fry them over medium-high heat for 6-8 minutes, turning occasionally, until golden brown and cooked through, then remove the chicken from the pan and set aside.

4. 4

   In the same skillet, add 1 finely chopped large onion and 3 minced garlic cloves, sautéing for 3 minutes until softened.

5. 5

   Stir in 3 diced ripe tomatoes and 1/2 finely chopped aji pepper (if using), cooking for 5-7 minutes until the tomatoes break down and form a rustic sauce.

6. 6

   Return the flash-fried chicken and crispy pork belly to the skillet with the tomato and onion sauce, tossing to combine well and allowing them to warm through for 2 minutes.

7. 7

   Squeeze the juice of 1 lime over the dish and gently stir in 1/4 cup of fresh chopped cilantro before serving immediately.