We head south of the equator for our next taste treat. Chef Steve Petusevsky who wrote the new cookbook Sizzle & Smoke stopped in
Tonia's Kitchen to talk about Peruvian Chicken that's literally super! Chef Steve told Tonia there's a renaissance of Peruvian food in America, and the one dish that's leading the charge is chicken. He says you start with thighs (they can be boneless) soaked inside a plastic bag with water and lime juice. You let that sit inside a refrigerator for about 30 minutes then remove. Inside that same bag, place white wine, olive oil, soy sauce, cloves of garlic, oregano and cumin. Mix it all together and combine with the chicken. When done, it will be the most moist, fall off the bone bird you've ever had! Hence why it's so super! Find out more with Chef Steve
here
