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Aji Panca Chicken
- 2 pounds bone-in chicken pieces
- 4-5 aji panca chilis
- 3 tablespoons olive oil, divided
- 3 cloves garlic, pressed
- 3 tablespoons white wine vinegar
- 1/4 cup full-fat yogurt
- 2-3 tablespoons water
- Salt and pepper
The process…
Here’s what the Aji Panca chilis look like.
Dry roast the chilis on a pan (no oil or fat). Let them cool slightly. Break them open and separate the seeds from the flesh.
Bring a saute pan to medium heat with 1 tablespoon olive oil. Cook the garlic, then add the chili pieces. Add the vinegar and about 1 tablespoon of water. Cook for about 5 minutes.
Add this mixture to a mini-blender with the remaining sauce ingredients. Go slow with the water. Start with just 1 tablespoon. Add more until you get the consistency that you want. Marinate the chicken in this mixture for at least a few hours or overnight.
Bake at 350F for about 90 minutes to 2 hours. Baste occasionally. Chicken should be very tender.
SERVES 3-4
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The post Aji Panca Chicken appeared first on Christopher James Clark.
