We are going to go chicken anticuchos, which is a traditional Peruvian treat food. Our take on it, we are going to serve it also with a Peruvian sauce with cheese base on a (?) paste. It can be fine dried, and then you hydrate it and you make your own sauce. So let's start.
We can use the chicken thigh, the chicken breast; in this case I'm just using the breast. These are about two ounces each. For two ounces each anticuchos, so I'm going to cut one piece for six pieces. So we have our meat, the anticuchos. We are using these really, nice flat bamboo skewers I bought in the Japanese store. You can use any other type, maybe a little more affordable than these.
One piece. Two things where I cut it was too much, so we're going to have that left over. And I'm going to start with the sauce. Basically, the sauce will come better in the hand mixer, because it will be emulsified, but I'm just going to use a whisk. Flavors are going to be the same, texture a little bit different, but what we are looking for with this is just the flavor.
I'm going to use a little bit of lime juice, just about half a lime, but it will translate into about one tablespoon of lemon juice.
Our (?) paste, half a tablespoon, garlic. Basically, what we are looking for in this sauce is that it needs to be balanced. Balance between the spiciness, the acidity, the oil, the spices, the salt. But I think that every chef would have different tastes, so we just play with that. There's our garlic. That was about half a clove.
And then, with the whisk, I'm going to add the oil. So I add three tablespoons of oil, one and a half tablespoons of lime juice, half a spoon of (?), some salt, which I'm adding right now, and just a little bit of cumin. Cumin and oregano are a must in the dishes of Peru, it's very traditional over there. We whisk it a little more. We taste it. That's beautiful. Remember, if we leave this in the fridge, tomorrow it's going to have a better taste, all the flavors are going to marry and come out, especially the cumin.
I'm going to salt and pepper the skewers, and we are going back to the stove to cook it, and then we finish plating up. Just a little bit of sea salt, some fresh ground pepper, and to the stove.
I'm going to add just a film of oil on top; just a little bit. And the skewers are going on. You can hear the sound of it. That means that the pan is very hot, and I think at this temperature, I would say two minutes on each side and it's going to be completely done, but it's still going to be juicy. So these chicken anticuchos are already cooked, but they're still juicy. We don't want to dry it out, mostly because it is a breast and it dries up and loses all flavor, and it's going to lose all the flavor.
I'm going to make the vinegar first. Make sure the vinaigrette is part oil; in this case, I'm using a really nice Greek olive oil. Some lemon juice; in this case, we can use any kind of vinegar, like sherry vinegar, rice wine vinegar, white wine vinegar. Remember that the vinaigrette needs to be two parts of oil, one part of acidity, in this case a lemon. Some salt. Tiny bit of that pepper, and sashimi. That should give it really good spices.
I mix it, add some cherry tomatoes cut in half. And the leaves. Here we have a mix of green leaves. As you can see, we have some baby de la Rosa, frisee, spinach, rocket arugula, some raddichio, I see, is one. We mix this.
And I think that is ready to serve. We set some of the salad to one side. Remember to be very gentle with the salad when we are mixing it. Anticuchos skewers, or chicken skewers. Some of the (?) sauce on top. I'll finish with some chopped chives.
And there we go; this is our chicken anticuchos with (?). Enjoy.