I absolutely LOVED this dish! It’s definitely in the “favorites” now.
The Peruvian style mashed potato recipe can be found here: Causa
1 lb boneless skinless chicken tenderloins
1 T white vinegar
2 t paprika (I used smoked)
1 1/2 t cumin
1 t garlic powder
juice of 1/2 lemon
canola oil, divided
salt and pepper to taste
1 cup chicken broth
Combine vinegar, wine, spices, lemon juice, a little oil and salt and pepper in a large ziploc bag or other container with a tight fitting lid. Taste and adjust as desired. Toss with chicken til well coated. At this point you can marinate the chicken for a couple hours, or just cook immediately. I didn’t have time to do the marinade step, but next time I won’t skip it.
In a large frying pan, a little canola oil over medium high heat. Saute chicken til almost cooked through. Remove chicken with a slotted spoon and set aside to keep warm. Add broth to pan and bring to a rolling simmer. Cook for a few minutes, til sauce reduces.
Add chicken back to pan to heat through.
Serve chicken over Peruvian style mashed potatoes with dipping sauce, if using.
1/2 cup mayo
2 T regular mustard
2 T fresh lime juice
salt to taste
In a small bowl, mix mayo, mustard, lime juice and salt to taste. Refrigerate til needed.