Perdue
Hot Chicken Ceviche
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Hot Chicken Ceviche

Hot Chicken Ceviche

Serves 6 | Prep/Cook Time:
  • Calories 200
  • Protein 24g
  • Sodium 480mg
  • Sat.Fat 1g
  • Sugar 2g
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 200
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 8%
Cholesterol 75mg 25%
Sodium 480mg 20%
Total Carbs 7g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 24g
Vitamin A 2%
Vitamin C 30%
Calcium 4%
Iron 8%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 PERDUE® Fresh Whole Chicken
2 tablespoons oil
2 tablespoons yellow pepper sauce
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
4 cloves garlic, minced
1/2 cup water
1 large onion, thinly sliced
Juice of 3 lemons
1 tablespoon chopped culantro or cilantro
1 rocoto pepper, cut into thin strips to garnish
Instructions
1 Cut fresh whole chicken into small pieces, removing as much of the skin and bones as possible.

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.
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.
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.