Hot Chicken Ceviche
In The Fresh Meat Case
Hot Chicken Ceviche
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 1hr 0min
Serves 6
- 200
Calories - 24g
Protein - 480mg
Sodium - 1g
Sat. Fat - 2g
Sugar 
Ingredients
2 tbsp. oil
2 tbsp. yellow pepper sauce
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. ground black pepper
4 cloves garlic, minced
1/2 cup water
1 large onion, thinly sliced
Juice of 3 lemons
1 tbsp. chopped culantro or cilantro
1 rocoto pepper, cut into thin strips to garnish
Step 1
Cut fresh whole chicken into small pieces, removing as much of the skin and bones as possible.
TIP
TIP: The yellow pepper "chile" sauce is hot. It is available in jars or cans in Latino markets that carry Peruvaian products. Whole yellow peppers, available in jars can also be placed in a blender or food processor and used in the recipe. Culantro is a large leaf herb which can be found in many Latino stores. You can substitute cilantro if culantro is not available. The rocoto pepper can be found in jars or in the freezer section in some Latino stores.
Step 2
Combine oil, yellow pepper sauce, salt, cumin and black pepper in large heavy saucepan or Dutch oven, over medium high heat; cook and stir about 1 minute. Add chicken pieces and garlic; cook and stir about 5 minutes. Stir in water; cover and reduce heat to medium low. Simmer 15 minutes or until a thermometer inserted into center of chicken pieces reads 170°F.
Step 3
Stir in onion, lemon juice and culantro. Cook, uncovered about 5 minutes or until onion is tender. Garnish with pepper strips. Serve over hot cooked rice or with cooked potatoes, if desired.
10 MIN
