My husband and I recently returned from a vacation to five countries in South America. We were the most excited about Peru, because Machu Piccu has been a “bucket list” destination for what seems like an eternity.
There wasn’t one thing about Peru that wasn’t beautiful, delicious, and memorable. Except for their feral dog situation, but I’m leaving that off of the blog.
Machu Piccu was everything we knew it would be. But we also fell in love with the country and its beautiful people. Here are a few photos from Peru.
In anticipation of this trip, my daughters gifted me a cookbook for Christmas, entitled Peru, by Gaston Acurio, published in 2015.
There is a significant population of Italians in Peru, so some of the cuisine has a definite Italian flair to it. In fact, the recipe I’m making for this post is a pasta dish with chicken.
“The chicken is cooked slowly in the tomato sauce, which gives it a distinctive taste, and the addition of Huancaina sauce gives it a Creole touch.”
Two unique foods, at least to me, are used in this recipe. One is panca chile paste, and the other is Huancaina sauce. Panca chile paste smells exactly like ancho chile paste. Huancaina sauce is magical. It’s made with cream, queso fresco, and amarillo chile peppers.
In the future I’ll make Huancaina Sauce myself using Aji Amarillo pasta that I’ve found on Amazon. It’s unlikely I can find the actual yellow chile peppers.
Pasta with Chicken and Tomato Sauce
Tallarines Rojos con Pollo
1/2 ounce dried mushrooms, any variety
4 ounces vegetable oil
4 pounds chicken, cut into 8 pieces (I cubed chicken breasts)
1 onion, chopped
3 cloves garlic, chopped
4 tomatoes, skinned, seeded, and grated
2 carrots, grated (mine were too coarsely grated)
2 tablespoons Panca Chili Paste
1 bay leaf
4 cups vegetable broth
2 1/4 pound linguine
1/2 ounce butter
8 ounces Huancaina Sauce
2 ounces Parmesan cheese
Soak the dried mushrooms in a little warm water for 15 minutes. Drain.
Heat the oil in a pan over medium heat. Season the chicken with salt and pepper, add to the pan, and brown on all sides. Remove from the pan and set aside.
Add another 3 tablespoons oil to the pan, add the onion and garlic, and sauté for 2 minutes over low heat until the onions have started to soften. Season with salt and pepper and add the tomatoes, carrots, chili paste, bay leaf, and soaked and drained mushrooms. Cook for another 5 minutes, then add the browned chicken pieces and vegetable broth. Bring to a simmer and cook for 20 minutes until the vegetables are tender and the mixture has reduced to a thick sauce.
Meanwhile, boil the pasta in a separate pan in plenty of salted water according to the package instructions until al denote. Drain and transfer to a shallow pan, add the butter and a little of the pasta sauce, and mix together well.
Divide the pasta between plates and spoon over the remaining sauce.
Serve with Huancaina sauce and Parmesan cheese.
This recipe is outstanding.
I could drink the Huancaina sauce. But I wont…
The panca chile paste taste similar to ancho chile paste. It supplied a deep-flavored richness to the sauce.
After making all of the photos, I mixed the fettuccine with the chicken, sauce, and Huancaina sauce, and it was best to me like that. The flavors were all meant to be together.
Note: In the description of this dish, the term “Creole” is used. The cookbook has a recipe for Creole sauce, or Salsa Criolla, and it’s a purée of onion, a limo chile pepper, cilantro, lemon juice, and salt. So I don’t think Peruvian cuisine’s use of the term Creole has much to do with what we’re familiar with in the United States.