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Rising Star Chef Adam Schop
Rising Star Chef Adam Schop
Nuela
43 West 24th Street
New York, NY 10010
San Francisco, CA 94115
www.nuelany.com
   

Peruvian Chicken for Two
Adapted by StarChefs.com
August 2012
Yield: 2 Servings


Bone Marrow Sfomatino, Smoked Bacon, and OnionsINGREDIENTS

Marindae:
1.06 kilograms black bean paste
300 grams aji amarillo  
30 grams cumin seeds, toasted and ground
11 grams oregano
130 grams gralic, minced
100 grams grapeseed oil
85 grams brown chicken stock

Peruvian Chicken:
Salt
1 3 ½ -pound chicken

Aji Verde:
200 grams shallots
40 grams garlic
130 grams fresh cilantro
50 grams fresh cilantro
25 grams fresh mint
300 grams aji amarillo
5 grams fresh oregano
500 grams water
45 grams lime juice
25 grams salt
400 grams grapeseed oil

Hauncaina Sauce:

45 grams aji amarillo
5 grams garlic
25 grams olive oil
300 grams ricotta
50 grams grapeseed oil
90 grams evaporated milk
20 grams animal crackers
25 grams lemon juice
50 onion, diced
5 hard boiled egg yolks
To Assemble and Serve:
French fries

To Assemble and Serve:
French fries

METHOD

For the Marinade:
In a blender, combine the black bean paste, aji Amarillo, cumin, oregano, garlic, grapeseed oil, and chicken stock, and purée. Reserve.

For the Peruvian Chicken:
Fill a large, non-reactive pot with cool water, and add 8 percent of the water weight in salt. Stir to dissolve. Put the chicken in the brine, and refrigerate for 6 hours. Remove the chicken, and put it in a pot of ice water for 1 hour. Meanwhile, prepare a smoker with apple wood chips, and raise the temperature to 160ºF. Remove the chicken from the ice water, pat dry, and smoke in the smoker for 40 minutes. Cool the chicken. Once chilled, put the chicken and the Marinade into a vacuum bag, seal, and marinate for 24 hours in the refrigerator. Remove the chicken from the refrigerator 1 hour before serving to bring it up to room temperature.

For the Aji Verde:
In a blender, combine the shallots, garlic, jalapenos, cilantro, mint, aji Amarillo, oregano, water, lime juice, and salt and purée until smooth. With the blender running, slowly drizzle in the grapeseed oil to emulsify the sauce.

For the Hauncaina Sauce:
Sauté onions in a little grapeseed oil, until tender. In a blender, combine the sautéed onion, aji Amarillo, garlic, ricotta, evaporated milk, animal crackers, lemon juice, and egg yolks and purée until smooth. With the blender running, slowly drizzle in the olive oil and remaining grapeseed oil to emulsify the sauce.

To Assemble and Serve:
Preheat the oven to 450 ºF. Put the chicken on a wire rack, and cook for 35 minutes, or until it's golden and its juices run clear. Let the chicken rest for 10 minutes, and then carve. Serve with French fries and ramekins filled with Aji Verde and Huancaina Sauce.


 

 

 

 
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