Piura-style chicken seco with panca peppers and chicha de jora (Seco de pollo Piurano) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

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Notes about this recipe

  • JKDLady on April 01, 2016

    This was really quite good. I did use the beer/vinegar substitution in the marinade. I believe this was the reason my sauce wasn't thick. It was too thin, which is why I took 1/2 a star off. Next time, I would reduce the liquid or simmer it until thickened (removing the chicken first). I will definitely make this again.

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