Turkey and Peanut Peruvian Picante with Crispy Yellow Potatoes and Herb Salad

Name: Turkey and Peanut Peruvian Picante with Crispy Yellow Potatoes and Herb Salad
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.5 lb turkey breast, cubed; 1.75 lb yellow potatoes; 9 oz red onion; 6 cloves garlic; 4 tbsp ají amarillo paste; 2 tbsp ají panca paste; 1/2 cup unsalted roasted peanuts; 1 cup evaporated milk; 1 1/2 cups chicken or turkey stock; 2 oz white bread; 3 oz fresh cheese; 3 tbsp vegetable oil; 1 tsp ground cumin; 1/2 tsp dried oregano; 4 tbsp lime; 3.5 oz radishes; 1/2 cup fresh cilantro; 2 tbsp fresh mint; 1 3/4 tsp salt; 1 tsp black pepper

An original Peruvian-inspired main dish featuring browned turkey in a creamy sauce of ají amarillo, ají panca, and peanuts, served with crispy baked yellow potatoes and a fresh salad of onion, radish, and herbs. It offers a criollo flavor profile, gentle heat, and contrasting textures.

25 minPrep

40 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g turkey breast, cubed (cubes medium)
800 g yellow potatoes (cut in wedges)
250 g red onion (150 g en pluma for the sauce and 100 g en pluma fina for the ensalada)
18 g garlic (chopped fino)
60 g ají amarillo paste (divided)
30 g ají panca paste (for the sauce)
70 g unsalted roasted peanuts (ground or procesado fino)
240 ml evaporated milk (for the sauce)
360 ml chicken or turkey stock (hot)
60 g white bread (without corteza, en trozos)
80 g fresh cheese (desmenuzado for terminar)
45 ml vegetable oil (divided)
2 g ground cumin (for the sauce)
1 g dried oregano (for the papas)
60 ml lime (juice freshly squeezed, divided)
100 g radishes (thinly sliced finas)
20 g fresh cilantro (leaves and stalks tiernos chopped)
8 g fresh mint (chopped)
10 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

683 kcal

Calories

43 g

Protein

42 g

Carbs

39 g

Fat

4 g

Fiber

38 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyPeanuts

Instructions

1
Preheat the oven to 220 °C / 425 °F. Toss the yellow potato wedges with 1 tablespoon vegetable oil, 1 tablespoon ají amarillo paste, the dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on a tray and bake for 30 to 35 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp around the edges.
2
Place the white bread in a bowl with the evaporated milk and let it soak for 5 minutes. Then blend or mash this mixture with the roasted peanuts until you get a thick, smooth cream.
3
Season the cubed turkey breast with 1 teaspoon salt, 1/2 teaspoon black pepper, and the ground cumin. Heat 1 tablespoon vegetable oil in a wide skillet over medium-high heat and brown the turkey for 4 to 5 minutes, stirring to sear it on all sides. Remove and set aside.
4
In the same skillet, add the remaining tablespoon of vegetable oil and sauté 150 g of red onion over medium heat for 5 minutes until softened. Add the garlic, the remaining ají amarillo paste, and the ají panca paste, and cook 2 minutes more, stirring so the paste cooks properly without burning.
5
Pour the hot stock into the skillet and scrape the bottom to release the browned bits. Add the bread, milk, and peanut cream, mix well, and cook over medium-low heat for 3 to 4 minutes until the sauce thickens slightly.
6
Return the turkey to the skillet, lower the heat, and cook for 10 to 12 minutes, stirring occasionally, until the turkey is tender and fully coated in the sauce. Adjust with the remaining salt and pepper if needed. Add 1 tablespoon lime juice to balance the flavors.
7
While the turkey finishes cooking, combine the remaining 100 g red onion, the radishes, fresh cilantro, fresh mint, and the remaining lime juice in a bowl. Season with a pinch of salt and mix well to make a fresh herb salad.
8
Serve a base of crispy yellow potatoes, spoon the hot turkey picante on top or alongside, and finish with the crumbled fresh cheese. Serve with the herb salad for freshness and contrast.

Chef tips

If you want a silkier sauce, blend the peanut and bread mixture longer and strain it before adding it to the skillet. The potatoes turn out best when they are not crowded on the tray.

Substitutions

You can replace the turkey with cubed chicken. Fresh cheese can be swapped for mild feta. If yellow potatoes are unavailable, use Yukon Gold. For less heat, reduce the ají amarillo by half.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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