Shredded Peruvian Chicken with green sauce and crushed potatoes

Tue, 30 June 2020

Chef: Nick Reynolds

Serving 4 - 6

 

For the crushed potatoes:

• 8 medium potatoes
• 3 table spoons of Salt

Method:

1.       Season the water with the Salt 

2.       Simmer the potato in a pot until fork tender

3.       Allow the potatoes cool

4.       With the underside of a pan or plate crush the potatoes to form a disc.

5.       In preheated oven (200c) place the potatoes on a tray and seasoning with a drizzle of olive oil and black pepper.

6.       Roast for 30-35 mins until crispy flipping halfway through.

For the green sauce

• 3 jalapeño (Remove the seeds for milder heat )
• 2 spring onions
• handful of coriander
• 50 grams of mayo
• Juice of one lime
• 20 Grams parmesan
• Salt & pepper to taste

Blend together

For the chicken

• 4 -6 chicken breasts or thigh cooked & shredded
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 1 teaspoon of oregano
• 4 garlic cloves (minced)
• 4 tablespoon of olive oil,
• Juice of one Lime
• 2 table spoons of Tomato paste
• 100 ml of chicken stock

Method:

1. Add the olive oil and place a pan on a medium heat
2. Add the garlic and cook for 2-4 minutes
3. Add the spices, stock and tomato paste the reduce for 4 -6 minutes
4. Stir in the chicken.
5. And combine until mixture has thickened
6. Finish with the Lime juice
7. Top the crushed potatoes with the chicken and dash the plate with the sauce.