Peruvian · intermediate
Peruvian Tacu Tacu Skillet With Pan-Seared Halal Chicken Thighs
A golden, crisp-crusted pancake of seasoned canary beans and rice topped with spiced chicken thighs and crisp red onion salsa.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
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.
- 02
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.
- 03
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.
- 04
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.
- 05
Season the chicken thigh pieces with the remaining aji amarillo paste, minced garlic, and remaining salt.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.