Carretilleras Chicken Sweets with Rocoto Cream

85 min
This dish is a tribute to Peruvian street food. It consists of chicken rolls, cleaned and cut, marinated in a powerful sauce based on ají panca, sillao (soy sauce), yellow pepper and a mixture of Creole spices that give it a deep and addictive flavor. They are then sautéed over high heat until tender and the sauce caramelizes slightly. They are traditionally served on a bed of parboiled lettuce and potato, and accompanied by a fresh and spicy rocoto cream that is the perfect complement.

INGREDIENTES

Ajusta las porciones y recalcula automáticamente tus ingredientes

6
Porciones

HERRAMIENTAS

  • + Large skillet or wok.
  • + Immersion blender or blender.
  • + Large bowl for marinating.
  • + Cutting board and knife.
  • + Spatula.

INSTRUCCIONES

Step 1:

Clean and Prepare the Sweets. It cleans the gizzlies well, removing any excess oil or tough skin. Cut them in half or into bite-sized pieces. Dry them very well.

Step 2:

Marinate with Sazón. In a large bowl, place the clean goodies. Add the salt, pepper, cumin, oregano, panca chili paste, yellow chili paste, garlic paste and sillao. With your hands, mix and massage everything very well until the gizzards are completely impregnated. Cover and marinate in the refrigerator for at least 1 hour.

Step 3:

Make the Rocoto Cream. While the gizzards are marinating, prepare the cream. In the bowl of a blender or immersion blender, place the chopped rocoto, garlic cloves, lemon juice, salt, pepper and oil. Blend until you get a paste. If it's too thick, you can add a splash of water or milk. Pour the cream into a bowl and mix with the finely chopped red onion and Chinese onion.

Step 4:

Saute the Sweets. Heat a good stream of oil in a large skillet or wok over high heat. Pour in the marinated gizzards and sauté them, stirring constantly.

Step 5:

Perfect Cooking. Lower the heat to medium-low and cook for about 10 to 15 minutes, stirring occasionally, until the gizzards are tender and the sauce has thickened and slightly caramelized.

Step 6:

Plating in the Wheelbarrow Style. In a platter, place a bed of lettuce leaves and parboiled potato chunks. Serve the hot biscuits with all their sauce on top. Serve with the rocoto cream on the side.

TIPS

  • + Marinating is Key: Don't skip the marinating time. It is essential for the gizzards, which are muscle meat, to soften and absorb all the Creole flavor.
  • + Living Fire at the Beginning: The first contact of the gizzards with the pan should be at a very high heat. This will give them an initial seal and browning that provides a lot of flavor. Then you can lower the heat so that they cook inside.
  • + Deep Cleaning: Good cleaning of the gizzards is essential for a pleasant texture. Take the time to remove the hard, yellow skin they sometimes have.
  • + The Final Touch: Serving the gizzards with their parboiled potato that is soaked in the juice and freshness of the rocoto cream is the winning combination. That's how you eat on the street!