Lima-Style Chicken Adobo with Aji Panca, Chicha de Jora and Rustic Yuca Mash

Instructions

1. 1

   1. In a bowl, mix the chicken with 2 tablespoons (30 g) of aji panca paste, half of the chicha de jora (120 ml), 3 chopped garlic cloves, cumin, 1/2 teaspoon salt, and black pepper. Marinate for 15 minutes in the refrigerator.

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   2. Meanwhile, place the yuca in a pot with enough water and 1/2 teaspoon salt. Bring to a boil and cook over medium heat for 25 to 30 minutes, until very tender. Drain, remove the fibrous core if needed, and keep warm.

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   3. Heat a wide pot or deep skillet over medium heat. Add the vegetable oil and brown the marinated chicken for 2 to 3 minutes per side. Do not fully cook it yet. Remove and set aside.

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   4. In the same pot, add the red onion and cook for 8 minutes until soft and glossy. Stir in the remaining 3 garlic cloves, the remaining 1 tablespoon (15 g) aji panca paste, dried oregano, and the bay leaf. Cook for 2 minutes, stirring so the paste fries properly.

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   5. Pour in the remaining chicha de jora (120 ml), red wine vinegar, and chicken stock. Scrape the bottom to release the browned bits. Return the chicken to the pot along with any accumulated juices.

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   6. Cover and cook over low heat for 25 minutes, until the chicken is tender and the sauce thickens slightly. If you prefer to finish it in the oven, transfer the mixture to an oven-safe pot or covered baking dish and cook at 350°F / 175°C for 20 minutes.

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   7. For the rustic mash, mash the hot yuca with olive oil, scallions, and lime juice until thick yet creamy. Season with the remaining salt to taste.

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   8. Remove the bay leaf from the adobo. Serve a bed of rustic yuca mash and place the chicken on top with plenty of aji panca onion sauce. Finish with a little extra scallion if desired.