Editorial sample recipePeruvianintermediatehalalgluten-free

Peruvian Tacu Tacu Skillet With Pan-Seared Halal Chicken Thighs

Name: Peruvian Tacu Tacu Skillet With Pan-Seared Halal Chicken Thighs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 lb boneless skinless halal chicken thighs, cut into bite-sized pieces; 2 cup cooked yellow canary beans, partially mashed; 2 cup cooked white rice, day-old works best; 3 tbsp aji amarillo paste, divided; 1 medium red onion, thinly sliced; 2 tbsp fresh lime juice; 3 tbsp vegetable oil, divided; 3 clove garlic, minced; 1 tsp salt, divided

A golden, crisp-crusted pancake of seasoned canary beans and rice topped with spiced chicken thighs and crisp red onion salsa.

Prep: 20 min
Cook: 25 min
Total: 45 min

Technique to learn

Tacu Tacu Crisp Searing

Pan-frying a dense mash of cooked beans and rice in hot fat to develop a hard crispy shell while keeping the core moist.

Instructions

Step 1: In a medium bowl, combine the thinly sliced red onion, lime juice, and 0.25 teaspoon of salt to make Salsa Criolla. Set aside to quick-pickle.
Step 2: In a large bowl, mix the mashed canary beans, cooked white rice, 1 tablespoon of aji amarillo paste, and 0.25 teaspoon of salt until fully incorporated into a thick mixture.

Step 3: Heat 1.5 tablespoons of vegetable oil in a nonstick skillet over medium-high heat. Add the bean and rice mixture, shaping it into an oval, loaf-like pancake.

Step 4: Cook the bean cake without moving for 6 to 8 minutes until a thick, golden crust forms on the bottom, then carefully flip and cook 5 more minutes until crisp. Transfer to a platter.

Step 5: Season the chicken thigh pieces with the remaining aji amarillo paste, minced garlic, and remaining salt.

Step 6: Heat the remaining 1.5 tablespoons of oil in the skillet and cook the chicken pieces over medium-high heat for 6 to 8 minutes until golden browned and thoroughly cooked. Spoon chicken over the Tacu Tacu cake and top with pickled red onion salsa.

Cooking tips

Day-old chilled cooked rice helps the Tacu Tacu bind together much better without getting overly mushy.
Allow the Tacu Tacu base to fry undisturbed so it forms a dark golden crust that holds its shape when flipped.
Original home-cooking adaptation inspired by Peruvian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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