Creollo Style Sautéed Chicken Hearts

60 min
This dish is a strong snack or starter, inspired by the flavors of the classic Peruvian anticucho but adapted for quick preparation in a pan. It consists of clean chicken hearts, marinated in a robust mix of yellow chili, cumin, oregano and a spicy touch of rocoto. Then, they are sautéed over high heat until golden and juicy. The dish is finished with a fresh chalaquita or Creole sauce on top, made with onion, yellow pepper and chopped cilantro, which provides a counterpoint of freshness, acidity and crunchy texture that balances the intensity of the hearts.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Cutting board and knife.
  • + Large bowl for marinating.
  • + Large skillet, wok or iron griddle
  • + Wooden spatula or spoon.
  • + Serving platter

INSTRUCCIONES

Step 1:

Clean the Hearts. This is an important step. With a small knife, cut out the excess fat and arteries in the upper part of each heart. You can leave them whole or break them in half and rinse them inside to remove any blood clots. Dry them very well with paper towels.

Step 2:

Marinate. Place the clean, dry hearts in a bowl. Add all the ingredients of the marinade: salt, pepper, cumin, garlic powder, oregano, rocoto powder, yellow chili paste, safflower and oil. With your hands, mix everything very well until each heart is perfectly covered. Cover and marinate in the refrigerator for at least 30 minutes.

Step 3:

Prepare the Chalaquita. While the hearts are marinating, finely chop the red onion, fresh yellow chili and cilantro. Combine them in a small bowl and set it aside.

Step 4:

Saute to a strong fire. Heat your skillet or wok to high heat. It must be very warm to achieve a good seal. Pour the marinated hearts into the pan (perhaps in two batches so as not to overload it).

Step 5:

Fast Cooking. Saute the hearts, moving them constantly, for about 10 to 15 minutes. At first they will release some liquid; continue cooking until it evaporates and the hearts begin to brown and caramelize. They'll be ready when they're firm to the touch but still juicy inside.

Step 6:

Serve. Remove the hearts from the pan and place them on a platter. Just before serving, sprinkle the fresh chalaquita you prepared on top. The contrast of temperature and textures is key.

TIPS

  • + Cleanliness is Key: Take your time to clean your hearts well. Removing excess fat and veins not only improves the texture, but also the final flavor of the dish, making it less intense.
  • + Very Hot Frying Pan: The secret to keeping the hearts golden on the outside and not parboiled is to use a very hot pan and not to overload it. If you put too many at once, the temperature will drop and they will release too much juice.
  • + Don't Over Cook: Chicken hearts, like beef heart anticuchos, cook quickly. If you leave them in the fire for a long time, they can become hard and rubbery.
  • + Ideal Accompaniment: This snack is spectacular served with golden potatoes, parboiled corn and classic Peruvian chili creams.