INGREDIENTS:
FOR CHICKEN
INSTRUCTIONS:
- 4 chicken drumsticks, skin and bone on
- salt
- pepper
- 2-4 tablespoons cooking oil
- 2-4 tablespoons olive oil
- 1 teaspoon garlic paste
- 1 teaspoon aji panca
- 1 red onion, sliced into feathers
- 1 carrot, julienned
- 1 celery stick, julienned
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- 2 cups chicken stock
- 4 teaspoons honey
- 4 teaspoons red wine vinegar
- 1 bay leaf
- In addition to the ingredients above, you’ll need an ovenproof skillet to sear and bake the chicken, and a sauté pan to prepare the onion, carrot, and celery pickling sauce.
- Preheat the oven to 375°F
- Season the chicken with salt and pepper
- Heat cooking oil in a skillet over medium to high heat
- Sear and brown the chicken on all sides, turning every few minutes
- Remove skillet from heat and carefully remove excess oil from skillet
- Place skillet in oven and bake for 30-45 minutes, until chicken is cooked through
- Remove skillet from oven, leave chicken in skillet, and let cool to room temperature
- Heat olive oil in a sauté pan over medium heat
- Sauté the onion, garlic paste, and aji panca for a few minutes
- Season with salt, pepper, cumin, and oregano
- Mix in the carrot and celery, and continue to sauté another few minutes
- Add the chicken stock, and mix in the honey and red wine vinegar
- Add the bay leaf, reduce heat, and simmer for 10-15 minutes
- Remove from heat, and let cool to room temperature
- Pour picking sauce over chicken in skillet
- Toss the onion, carrot, and celery to mix well
- Let rest for one hour before serving at room temperature
- Periodically turn the drumsticks and scoop sauce over chicken
- Plate individual servings of chicken over a bed of lettuce with cooked sweet potato rounds, scoop the sauce with onion, carrot, and celery over the chicken, and garnish with hard boiled egg quarters and Kalamata olives
Source: Pisco Trail
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