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Old 07-21-2008, 04:44 PM
 
Location: So Cal
51,868 posts, read 52,267,434 times
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Quote:
Originally Posted by DontH8Me View Post
Are we talking Pollo a la Brasa here??? It is definitely high up there as chicken goes. I have been experimenting/perfecting my aji to go with it for a few years now - the restaurants where they serve the best aji are not willing to share their secrets.
I was actually talking about Saltado de Pollo.
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Old 07-21-2008, 05:02 PM
 
Location: South Bay Native
16,233 posts, read 27,283,924 times
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Quote:
Originally Posted by Chowhound View Post
I was actually talking about Saltado de Pollo.
Since you live in So Cal, you can check out Pollo a la Brasa (there is a restaurant called this) in Gardena - they have the best tasting Peruvian chicken you will ever have I promise! But go to Kotosh in Torrance for the best aji (another good one would be the Pollo Grill in Redondo Beach). I have not found a Peruvian dish yet that didn't agree with me, and I have been learning to make them for years now.

I have perfected estofado de pollo to the point where I could make it in my sleep and it will still come out finger-lickin-riffic!
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Old 07-22-2008, 08:55 PM
 
342 posts, read 1,826,711 times
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Quote:
Originally Posted by DontH8Me View Post
I have perfected estofado de pollo to the point where I could make it in my sleep and it will still come out finger-lickin-riffic!
Sounds delicious. Recipe please?
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Old 07-23-2008, 12:44 PM
 
Location: South Bay Native
16,233 posts, read 27,283,924 times
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Quote:
Originally Posted by vemureaux View Post
Sounds delicious. Recipe please?
Here it is - prep time is about 10-15 minutes, takes about an hour of simmering. The scent while it is cooking will make you salivate!

8 pieces of chicken (1 large fryer cut up, I prefer to remove skin too)
½ cup flour
½ cup oil
1 clove garlic, crushed
1 med onion, chopped
1 can diced tomatoes, juice and all
2 tablespoons ají panca paste (can get online if no local grocer carries this)
½ cup peas
½ cup sliced carrots
¼ cup golden raisins
4 or 5 Yukon gold potatoes, halved
1 cup chicken stock (can make from cube if need be)
Salt
Pepper

Wash and dry chicken pieces. Season with salt and pepper.

Roll chicken in flour and sauté all sides in hot oil until golden. Remove from skillet and set aside.

In same pan sauté garlic, onion, and ají panca paste.

Add tomatoes, carrots, peas, and chicken stock. Correct seasoning if necessary. Boil for 5 minutes.

Add potatoes, raisins, and previously set aside chicken pieces. Cook covered, over low heat, until potatoes are tender.

Serve with rice.

I make this in my large Teflon coated wok, and it is always brimming by the time everything is in. This is our absolute favorite way to make chicken – it is always tender and moist.
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