Pollo al maní

pollo_al_maní

Peruvian cuisine is known for its vibrant flavors, bold spices, and a unique combination of indigenous and international influences. One of the most popular Peruvian dishes that has captured the taste buds of many across the world is Pollo al maní, which translates to Chicken in peanut sauce. This dish is a perfect example of how Peruvian cuisine combines different flavors and ingredients to create something truly unique and delicious.

Peruvian Pollo al maní is a hearty and flavorful dish that is made from chicken chunks that are simmered in a thick and creamy peanut sauce. The sauce is made from a combination of roasted peanuts, garlic, onion, cumin, achiote, and a few other spices. The dish is served with white rice, which is the perfect accompaniment to soak up all the creamy peanut sauce.

The origin of Pollo al maní is rooted in the culinary traditions of Afro-Peruvians, who were brought to Peru as slaves from Africa during the colonial period. Their cooking techniques and ingredients heavily influenced many Peruvian dishes, including Pollo al maní. The use of peanuts in this dish is actually quite common in many West African cuisines, and this is one of the many ways in which African culinary traditions have merged with the local Peruvian flavors.

Pollo al maní is not only delicious but also relatively simple to make. The key to making a flavorful and creamy sauce is to use high-quality peanuts and to roast them to perfection. The peanuts are blended into a smooth paste along with the other spices, and then added to a pan with chicken chunks. The chicken is then allowed to cook slowly in the sauce until it is fully cooked and tender.

One of the unique aspects of Pollo al maní is the use of achiote, which is a red-orange seed that is native to Mexico and Central America. Achiote is used in many Latin American cuisines to provide a subtle, smoky flavor and a vibrant, orange color to dishes. In this recipe, achiote is used to add depth to the flavor of the peanut sauce and to give it a beautiful, orange hue.

The dish is typically served with white rice, which soaks up all the delicious peanut sauce. However, you can also serve this dish with yuca, potatoes, or plantains, which are all common accompaniments to many Peruvian dishes.

In conclusion, Peruvian Pollo al maní is a delicious and hearty dish that is perfect for any occasion. It is a testament to the fusion of different culinary traditions and is a shining example of how Peruvian cuisine has evolved over time. With its bold flavors and unique combination of ingredients, this dish is sure to leave a lasting impression on anyone who tries it. So next time you are looking for a delicious and flavorful meal, give Pollo al maní a try!

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup creamy peanut butter
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tablespoons vegetable oil
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 2 limes, juiced
  • Salt and pepper
  • 1/4 cup water

Instructions:

  1. Preheat the oven to 375°F.

  2. In a medium bowl, whisk together the peanut butter, garlic, onion, cilantro, vegetable oil, cumin, paprika, oregano, lime juice, water, salt, and pepper until smooth.

  3. Place the chicken breasts in a baking dish and pour the peanut butter mixture over each piece. Make sure to coat each chicken breast completely with the mixture.

  4. Cover the baking dish with foil and bake for 30-35 minutes or until the chicken is cooked through and no longer pink in the center.

  5. Remove the foil from the baking dish and broil the chicken for an additional 3-5 minutes or until the top is golden brown and crispy.

  6. Serve the Peruvian Pollo al Maní hot, garnished with extra cilantro and lime wedges if desired. Enjoy!