From the Amazonian Grill: Peru's Garlicky Chicken Skewers (Pollo Canga)
Details
This dish, known as Pollo Canga, is a beloved specialty from the Amazon regions of Peru, particularly Tarapoto. It's a rustic and incredibly flavorful way to prepare chicken, relying on a potent, garlicky marinade and the smoky kiss of an open flame. Unlike more complex Peruvian stews, Pollo Canga is celebrated for its straightforward preparation and use of common pantry staples, making it a perfect introduction to the vibrant tastes of the jungle.
Ingredients
Instructions
Prepare the Marinade
In a large bowl, combine the minced garlic, ají panca paste, ají amarillo paste, soy sauce, vinegar, cumin, oregano, salt, and pepper. Mix thoroughly to create a uniform paste.
Marinate the Chicken
Add the chicken pieces to the bowl and coat them generously with the marinade. Ensure every piece is well-covered. Let the chicken marinate for at least 30 minutes at room temperature, or for a deeper flavor, cover and refrigerate for a few hours.
Skewer the Chicken
If using wooden skewers, soak them in water for about 20 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers.
Grill the Chicken
Preheat your grill to a medium-high heat. Lightly oil the grates. Place the chicken skewers on the grill and cook for about 10-15 minutes per side, or until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (74°C). In the Amazon, this is traditionally cooked over a wood fire, which imparts a delicious smoky flavor.
Serve
Once cooked, remove the skewers from the grill. Let the chicken rest for a few minutes before serving. Pollo Canga is traditionally served with grilled plantains (plátano asado) and a simple salad.
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