Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 500 grams boneless, skinless chicken thighs cut into 1-inch pieces and 300 grams extra-firm tofu cut into 1-inch cubes with salt and black pepper; prepare 750 grams small native potatoes, scrubbed and halved, then soak 1 cup applewood chips in water for at least 30 minutes.

2. 2

   Set up your smoker or grill for indirect smoking at around 225°F (107°C) with the soaked applewood chips, then smoke the seasoned chicken, tofu, and halved potatoes for 60 minutes, or until infused with a smoky aroma.

3. 3

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 thinly sliced large red onion and sauté for 5-7 minutes until softened, followed by 4 minced garlic cloves and cook for an additional 1 minute until fragrant.

4. 4

   Stir in 2 tablespoons of Aji Amarillo paste and 1 tablespoon of Aji Panca paste, cooking for 2 minutes to toast the spices, then add the smoked chicken and smoked tofu, stirring to coat them evenly with the aromatic paste.

5. 5

   Deglaze the pot with 2 tablespoons of white vinegar, scraping up any browned bits from the bottom, then stir in 1 teaspoon of ground cumin and 0.5 teaspoon of dried oregano.

6. 6

   Pour in 250 ml of chicken broth, add the smoked native potatoes, bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the potatoes are tender and the chicken is fully cooked.

7. 7

   Stir in 0.5 cup of chopped fresh cilantro and adjust seasoning with additional salt and black pepper to taste before serving hot.