We are an international family living a global life! With a Mexican Papa, a German-Peruvian Mama (me) and Mexican-German-Peruvian kids born one in Mexico and one in the UK, “homemade” means: made by Mama wherever we live at that moment and including all sorts of flavors from different cuisines and creating fusions.
Bell peppers have a lot of vitamin C which is beneficial for iron absorption. The ají gives the dish a lovely heat and in addition has an effect on the dish’s carbohydrate breakdown which most likely regulates blood sugar levels.
Enjoy this easy to prepare Mexican-Peruvian fusion and dive into a Latin American food experience that will make you want to dance.
*Do not (ever!) heat (olive) oil over high heat, it has a pretty low smoke point and will just burn. Burned olive oil is carcinogenic and besides tastes yucky! Heat it over medium heat and keep an eye on it. This takes a little longer but is well worth the wait. You can let a drop of water fall into the oil to find out if its hot enough to fry food. If it sputters, it’s just right.
**And just in case you were wondering: no, you cannot simply throw in chicken and veggies into the pan all together and shorten cooking time. The chicken will become all dry and the veggies will still be pretty raw. Meat has to be sealed on all sides in order not to loose its juice too much and that only works with direct contact to the hot oiled pan. If you throw in everything together, not all the chicken will reach the bottom of the pan
***If you want to feed this dish to children, do not add ají until the end after separating the desired portion for the kids.