Dinner in Minutes

Chicken Anticuchos is a delicious taste of Peru

Chicken marinated in yellow hot pepper sauce (aji amarillo) with added spices and quickly grilled on skewers is a taste of Peru that you can make in minutes. The sauce gives a sweet and hot pepper flavor to the dish. I was delighted to find it in a jar at the supermarket and created this simple dish. It captures the flavors of Peru, without a long marinating time. If you can’t find aji amarillo ready-made, this recipe will work with hot paprika instead.

Anticuchos are kabobs that are found in many street carts and food stalls in Peru and are often served with potatoes. For this dinner, the potatoes are made in the microwave and a simple sauce completes the meal.

HELPFUL HINTS

▪ Red or yellow potatoes can be used instead of purple potatoes.

▪ Boneless, skinless chicken breast can be used instead of chicken tenders.

▪ The kabobs can be cooked under a broiler instead of on a stove-top grill for the same amount of time.

Countdown

▪ Marinate the chicken.

▪ Make the potatoes.

▪ Make the sauce.

▪ Cook the chicken kabobs.

Shopping List

Here are the ingredients you'll need for tonight’s Dinner in Minutes.

To buy:1 jar aji amarillo, 1 bottle ground cumin, 3/4 pound chicken tenders, 1 pound purple potatoes, 1 lemon and 1 red bell pepper.

Staples: Olive oil, minced garlic, reduced-fat mayonnaise, salt and black peppercorns.

Fred Tasker’s wine suggestion

Garlicky chicken kabobs? A rich California chardonnay.

Linda Gassenheimer is the author, most recently, of “Delicious One-Pot Dishes.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer. Email: linda@dinnerinminutes.com)

CHICKEN ANTICUCHOS

Recipe by Linda Gassenheimer

1 teaspoon minced garlic, crushed

3 tablespoons aji amarillo, divided use

1/4 teaspoon freshly ground black pepper

1 1/2 teaspoons ground cumin, divided use

3/4 pound chicken tenders

1 pound purple potatoes

1 tablespoon olive oil

Salt and freshly ground black pepper

1/4 cup reduced-fat mayonnaise

1 tablespoon lemon juice

1 red bell pepper, cut into 2-inch pieces

Mix the garlic, 2 tablespoons aji amarillo, black pepper and cumin together in a bowl. Cut chicken into 1-inch pieces and add to the bowl. Toss to coat the chicken and let marinate while making the potatoes and sauce (about 10-15 minutes).

Wash do not peel and cut the potatoes into 1-inch pieces. Place in a microwave-safe bowl. Microwave on high for 5 minutes. Toss with the olive oil and salt and pepper to taste.

Mix the mayonnaise, remaining 1 tablespoon aji amarillo, remaining 1 teaspoon cumin and lemon juice together. Set aside.

Remove chicken from marinade and thread the chicken and red bell pepper onto skewers. Heat a stove-top grill and add the skewers. Grill 4 minutes, turn and grill 4 minutes. Serve the kabobs and potatoes with a drizzle of the sauce and the rest of the sauce on the side for dipping.

Per serving: 555 calories (35 percent from fat), 21.8 g fat (3.4 g saturated, 8.6 g monounsaturated), 126 mg cholesterol, 43.8 g protein, 45.5 g carbohydrates, 5.9 g fiber, 369 mg sodium.

Yield: 2 servings

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