Tallarines Rojos

1. 1

   Pat the chicken dry and season with cumin, salt, and pepper.

2. 2

   Heat oil in a large pot over medium high heat. Add the chicken in a single layer and brown, about 1 minute each side. When chicken is browned, transfer to a bowl and set aside. Repeat with remaining chicken, careful not to crowd the pot, until you have browned all the chicken.

3. 3

   Once you have removed the last of the chicken, add the bayleaf and cook for a few seconds to release the aroma. Now reduce the heat to medium.

4. 4

   Add onion and cook until translucent, about 2 minutes. Add garlic and cook, stirring often, for about 30 seconds. Stir in aji panca and cook until oil separates from the mixture.

5. 5

   Add the carrots along with a pinch of salt. Cook for about 5 minutes or until carrots are no longer raw. They will still be crunchy. Add chicken stock and bring to a rapid simmer. Now stir in the tomatoes, breaking them up with a spoon. Bring to a rapid simmer.

6. 6

   Add chicken, porcini, and oregano. Bring to a rapid simmer again, and then reduce to medium low. Simmer uncovered for about 30-45 minutes until the carrots are very tender and break apart easily

7. 7

   Meanwhile, boil the pasta to desired doneness. Drain and dress with the sauce and chicken. Serve with parmesan cheese and aji sauce.

8. 8

   Note: achiote oil is made by gently frying annatto seeds in a neutral oil over low heat until the oil turns a deep red color. This oil is used to color and add flavor to many Latin American dishes, and each cook usually makes a large batch to keep on hand. If you do not have achiote oil, simply use vegetable oil and add a 1/2 teaspoon annatto powder at step number six. Aji panca paste is a dried red chile paste that is important in Peruvian cuisine. You can find jars of the paste online or at a well-stocked South American grocery store. If you cannot find it, omit it from the recipe.

No additional tips available.