Pollo Anticuchero Sandwich
Pickled Daikon, Crema de Aji, Shoestring Potato Chips, Ciabatta, Fried Plantains
Chef Arnaldo Castillo of Tio Lucho’s | Atlanta
Adapted by StarChefs | april 2023
INGREDIENTS
Pollo Anticuchero:
12½ ounces white onion
12 ounces ají panca paste
12 ounces garlic cloves
6 ounces ají amarillo paste
6 ounces beer (pilsner or lager, preferred)
2 ounces soy sauce
4 ounces red wine vinegar
1½ ounces ground black pepper
1⅓ ounces achiote powder
1 ounce ground Mexican oregano
1 ounce ground cumin
1 ounce MSG
1 ounce salt
7½ ounces canola oil
1 skinless, boneless chicken thigh
Pickled Daikon:
2 cups white wine
1 cup granulated sugar
1 teaspoon mustard seeds
1 teaspoon celery seeds
2 tablespoons salt
3 bay leaves
1 whole ají limo (or similar pepper)
1 purple daikon radish, thinly sliced
Crema de Ají:
5 cups mayonnaise
6 tablespoons rocoto paste
2 tablespoons shaved piloncillo
2 tablespoons white vinegar
2 tablespoons Dijon mustard
2 tablespoons tamari
1 tablespoon ground black pepper
1 tablespoon salt
1 teaspoon MSG
1 tablespoon lime juice
13 grams huacatay leaves
To Assemble and Serve:
Peanut oil, for frying
1 green plantain, peeled and thinly shaved
Toasted ciabatta bun
Pik-Nik shoestring potatoes
METHOD
For the Pollo Anticuchero:
In a bowl, combine all ingredients, except oil and chicken. Stir until thoroughly combined. Add mixture to a food processor, working in batches if needed, and emulsify with oil. Set aside. In a resealable plastic bag, combine chicken with marinade, making sure chicken is thoroughly coated. Seal and refrigerate overnight.
For the Pickled Daikon:
In a large stockpot over medium-high heat, bring all ingredients to a boil. Remove from heat and let cool to room temperature. Strain and transfer to a large, nonreactive container. Add daikon and let soak overnight.
For the Crema de Ají:
Using a food processor, combine all ingredients and process until smooth. Taste and adjust seasoning if needed. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Prepare and heat a grill. In sautépan, heat oil to 350°F. Once hot, fry plantain until crispy. Let cool. Grill Pollo Anticuchero, basting with extra marinade, until chicken is cooked through and the marinade has caramelized. Let cool. On the bottom ciabatta bun, liberally spread Crema de Ají. Top with Pickled Daikon followed by grilled Pollo Anticuchero, additional Crema de Ají, potato chops, and top bun. Place the sandwich on a serving plate and serve with fried plantains.
