Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside. Featured in: Peruvian Grilled Chicken: A Spicy, Succulent Delight.
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Serving Size: 1 recipe (927g) | ||
Recipe Makes: 1 | ||
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Calories: 1193 | ||
Calories from Fat: 996 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110.6g | 147 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 79.5g | ||
Polyunsanturated Fat 12.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3047mg | 105 % | |
Potassium 3811mg | 100 % | |
Total Carbohydrate 47.1g | 14 % | |
Dietary Fiber 12.7g | 51 % | |
Sugars, other 34.4g | ||
Protein 20.4g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1193
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