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Ayampaco
Leaf-steamed chicken and palm heart
Ayampaco: Shuar-style chicken and palm heart steamed in leaf parcels
From Macas and the Shuar communities of Morona Santiago comes ayampaco: chicken with palm heart, garlic, culantro and spring onion wrapped in bijao leaves and cooked over the fire, so everything steams together into a fragrant, juicy bundle. It is a celebration dish at festivals and family gatherings, served with boiled cassava and a sharp chilli sauce. Banana leaves stand in for bijao at home. The usual mistake is packing the parcels too full, so the middle stays undercooked; keep them flat and check the chicken reaches 74 °C. Chef's tip: let the chicken marinate in the fridge for at least 30 minutes so the garlic and herbs flavour it right through.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ¾ lb boneless chicken thighscut into 4 cm pieces
- 4 cloves garliccrushed
- ½ tsp ground cumin
- 1 ½ tsp salt
- 4 tbsp culantro or fresh corianderchopped
- 4 spring onionssliced
- 10 ½ oz palm heartssliced into rounds (tinned, drained)
- 5 ½ oz oyster mushrooms (optional)torn
- 4 banana leaveslarge pieces, about 40 cm
- 1 ¾ lb sweet cassava (yuca)to serve, peeled and cut into chunks
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Method
0/6 doneStep 1: Mix 1 ¾ lb boneless chicken thighs with 4 cloves garlic, ½ tsp ground cumin, 1 ½ tsp salt, half the 2 tbsp culantro or fresh coriander and half the 2 spring onions. Cover and marinate in the fridge for 30 minutes.
30 minStep 2: Pass 4 banana leaves over a flame or a hot pan until glossy and supple, and wipe clean.
Step 3: Divide the chicken, 10 ½ oz palm hearts, 5 ½ oz oyster mushrooms and the rest of 2 tbsp culantro or fresh coriander and 2 spring onions between the leaves in flat piles. Fold into tight parcels and tie with string.
Step 4: Set the parcels in a steamer over boiling water (or on a rack in a pan with 3 cm of water), cover and steam for 40–45 minutes, topping up the water if needed.
45 minStep 5: Meanwhile boil 1 ¾ lb sweet cassava (yuca) in salted water for 20–25 minutes until tender.
25 minStep 6: Open a parcel and check the thickest piece of chicken: it should be cooked through with clear juices and read 165°F. Serve in the leaves with the cassava.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 40 g
- Carbs
- 42 g
- Fat
- 10 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ayampaco take?
- About 75 minutes in total: 30 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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