Delicious breaded chicken appetizers with kiwicha, served alongside a exquisite aguaymanto or capulí sauce. An easy recipe to prepare that will surprise your guests.
Delicious breaded chicken appetizers with kiwicha, served alongside an exquisite aguaymanto or capulí sauce.
An easy-to-make recipe that will surprise your guests.
Chicken and Kiwicha Appetizer
Ingredients
250 grams of Chicken breasts
1 teaspoon of Crushed garlic
½ teaspoon of Dried oregano
1 ½ teaspoon of Soy sauce
100 grams of Kiwicha puffed grains
Oil
1 pinch of Pepper
1 pinch of Salt
2 tablespoons of Vinegar
8 Aguaymanto fruits
1 tablespoon of Mustard
1 Fennel branch
¼ cup of Sugar
Preparation
Step 1 : Cut the chicken into strips about 3 cm (1½ inches) long and season with garlic, oregano, soy sauce, salt, and pepper.
Step 2 : Then, place the puffed kiwicha on a plate and roll the chicken strips to ensure the kiwicha adheres all over.
Step 3 : Heat oil in a skillet and fry the chicken strips until golden and cooked through, turning them to achieve an even color.
Step 4 : Once ready, remove from the skillet and drain on paper towels.
Step 5 : For the Aguaymanto or Capulí Sauce, blend the aguaymanto and cook with fennel, sugar, vinegar, and mustard.
Step 6 : Bring the mixture to a boil for 10 minutes, then strain.
Step 7 : To serve, arrange the chicken appetizers on a plate and accompany with the warm Aguaymanto sauce.
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