← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 600 g Chicken breast, cut into finger-thick strips
• 3 cloves Garlic, finely chopped
• ½ tsp Cumin
• 1 tbsp Ají amarillo paste
• 3 tbsp Soy sauce
• 2 tbsp red wine vinegar
• 3 tbsp Vegetable oil
• 1 large red onion, cut into thick wedges
• 1 yellow or red bell pepper, cut into strips
• 3 firm tomatoes, cut into wedges, seeds removed
• 1 handful Coriander (cilantro), chopped
• 500 g oven chips or homemade fries, cooked until crisp
• Salt
• Black pepper
• 300 g white rice, cooked, to serve

Method

1. Get the chips cooking first (oven or fryer) so they are crisp and hot when the stir-fry is done.
2. Season the chicken with the garlic, cumin, a little salt and plenty of pepper. Mix the ají amarillo, soy sauce and vinegar in a cup.
3. Heat a wok or large frying pan over high heat until it smokes. Add half the oil and half the chicken in one layer and leave it for 2 minutes to brown, then toss for 2–3 min more until cooked through. Tip out and repeat with the rest.
4. Add the last of the oil, then the onion and pepper. Toss over high heat for 2 minutes, so they char at the edges but stay crunchy.
5. Return the chicken, add the tomatoes and pour the sauce around the hot edge of the wok. Toss for 1 minute, just until the tomatoes soften and the sauce glazes everything.
6. Turn off the heat, fold in the chips and coriander, and serve straight away with white rice.

Tips

• Chicken is done when the thickest strip reaches 75°C (165°F) and has no pink inside.
• Don’t crowd the wok: cooking in batches gives a smoky sear instead of a stew.

Sources

Written in our own words after cross-checking these recipes:

Eat Peru Peru Delights