Ingredients
Scale
- 1 kg boneless chicken thighs or chicken breast, cut into 3 cm cubes
- 90 g ají panca paste (6 tablespoons)
- 60 ml red wine vinegar (¼ cup)
- 45 ml vegetable oil (3 tablespoons)
- 20 g minced garlic (5 cloves)
- 5 g ground cumin (2 teaspoons)
- 3 g dried oregano (1 teaspoon)
- 5 g salt (1 teaspoon)
- 2 g ground black pepper (½ teaspoon)
- 500 g yellow or white potatoes (4 medium potatoes)
- 2 large ears of corn, cut into thick rounds
- 30 ml vegetable oil (2 tablespoons)
- 10 g chopped fresh parsley (3 tablespoons)
- 8 skewers