Ají panca chicken skewers

Mains

Ají panca chicken skewers

Ají panca is a deep red Peruvian chilli, usually dried, with a smoky, berry-like sweetness and only mild heat. It's the base of anticucho marinades in Peru, where skewers are grilled over hot coals. This version uses chicken thigh, which stays juicy on the grill.

Let the pods ripen to dark red on the plant, then dry them. Soaked and blended, they make a rich, mild chilli paste you can use in stews and marinades too.

  • Prep 20 min
  • Cook 12 min
  • Total 32 min
  • Serves 4

Ingredients

  • 4 dried ají panca chillies, stems and seeds removed
  • 800 g boneless chicken thighs, cut into 3 cm pieces
  • 3 cloves garlic
  • 60 ml red wine vinegar
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • Lime wedges, to serve

Method

  1. Step 1

    Soak the chillies

    Cover the ají panca with just-boiled water and soak for 20 minutes, until soft. Drain.

  2. Step 2

    Make the marinade

    Blend the chillies with the garlic, vinegar, oil, cumin, oregano, salt and pepper to a smooth paste.

  3. Step 3

    Marinate

    Toss the chicken in the marinade, cover and refrigerate for at least 2 hours, or overnight. If you're using bamboo skewers, soak them in water for 30 minutes.

  4. Step 4

    Thread

    Thread the chicken onto the skewers.

  5. Step 5

    Grill

    Cook on a hot barbecue or griddle for 10 to 12 minutes, turning often, until charred at the edges and cooked through. Serve with lime wedges.

Grow your own

The chillies in this recipe are easy to grow from seed in New Zealand.

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