Peruvians love beer. Peruvians love chicken. Brits love beer. Brits love chicken. So we reckon British people and Peruvian people will both love this recipe! Drunken chicken, or pollo a la cerveza, is a deliciously succulent chicken dish, with a hint of spice from the aji amarillo. It’s quick and easy to prepare, and makes a fab family dinner for any day of the week.
Half a chicken
4 tbsp olive oil
2 tbsp aji amarillo paste
1 red onion, sliced finely
3 cloves of garlic, crushed
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 tsp cornflour
1 tsp cumin
1 tbsp vinegar
Small bunch of parsley
Salt and pepper to season
Rice or potatoes to accompany
Break up the chicken, separating the legs, wings and breasts so you have separate pieces ready for cooking. Sprinkle them with salt and pepper, rub in to skin, and set aside.
In a deep frying pan, or a wok, heat the olive oil and fry the onions and peppers for a couple of minutes until they start to soften. Add the aji amarillo paste and garlic, and continue to stir fry over a high heat for another two or three minutes.
Next, lay the chicken pieces on top of the dish and leave to cook over this high heat for another two minutes. Then turn over, and cook for another two minutes
it’s time to add the beer! Pour it in, and once it’s boiling, reduce to low heat, add the cumin and stir well. Cover for 15-20 minutes until the chicken is cooked through.
Taste and season with salt and pepper to your liking.
Stir in the vinegar. If you would like to thicken up the sauce (this is up to your preference), add a teaspoon of cornflour to 2 tablespoons of water in a small dish and stir until dissolved. Then, add this to the pan and stir in to the pan.
Sprinkle with chopped parsley, and serve with boiled potatoes or rice. And a cold beer of course