Celebrating Hispanic Heritage Month

Chef Ariel Fox shares her ‘Chicken Picadillo with Peruvian Green Sauce’ recipe from her cookbook, “Spice Kitchen.”
4:40 | 09/22/22

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Transcript for Celebrating Hispanic Heritage Month
LOUD ♪ >>> WELCOME BACK, EVERYBODY. WE'RE SO EXCITED. WE HAVE A FIRST-TIMER IN THE STUDIO WITH US TODAY. SHE KNOWS EVERYTHING IS RIDING ON THIS SEGMENT. EVERYBODY, WE ARE GOING TO CELEBRATE HISPANIC HERITAGE HERE, AND WE HAVE A GREAT, GREAT, DELICIOUS MEAL FOR YOU HERE THAT WE'RE GOING TO PREPARE BECAUSE IF YOU'RE LOOKING FOR GREAT RECIPE IDEAS, "KITCHEN SPICE" IS WHERE YOU NEED TO GO, HEALTHY LATIN AND CARIBBEAN CUISINE. YOU CAN'T CELEBRATE THE CULTURE WITHOUT CELEBRATING SOME OF THE GREAT FOOD. >> AND IT'S BROUGHT TO YOU BY THE WINNER OF "HELL'S KITCHEN ALL-STAR." PLEASE WELCOME AUTHOR AND EXECUTIVE CHEF ARIEL FOX. NO PRESSURE. DON'T LISTEN TO THIS GUY. >> I'M GOOD. >> I CAN TELL. I CAN SEE YOUR CONFIDENCE. >> I'M FEELING GOOD ABOUT IT. >> IT SMELLS AMAZING. >> WE'RE MAKING A CHICKEN PICADILLO, WHICH IS A CLASSIC LATIN AMERICAN DISH MADE WITH GROUND MEAT. I'VE DONE A COUPLE THINGS TO MAKE IT A LITTLE BIT HEALTHIER, NOTHING TOO CRAZY THAT WE LOSE OUR FLAVOR, BUT WE'RE GOING TO START WITH SAUTEING SOME AROMATICS. THAT'S GOING TO BE OUR ONIONS AND GARLIC. I PREBROWNED MY GROUND CHICKEN. WE ALWAYS WANT TO PREBROWN OUR MEAT BEFORE WE SAUTÉ OUR VEGETABLES. IT'S BASICALLY THE MAILLARD PROCESS, IT'S CALLED. THESE ARE POBLANO PEPPERS, BUT WE HAVE PRE-SAUTEED OUR CHICKEN SO WE CAN GET THAT FLAVOR IN THE PAN BEFORE WE ADD OUR ONIONS AND GARLIC AND PEPPERS. >> THIS IS A PERUVIAN DISH, CORRECT? >> THERE'S A DIFFERENT VERSION IN ALL DIFFERENT COUNTRIES. THIS VERSION IS A LITTLE MORE MY CARIBBEAN VERSION, WHICH IS WHY WE'RE ADDING -- SOME ALL SPICE IS GOING TO GIVE IT THAT FLAVOR AS WELL. I HAVE A LITTLE BIT OF CUMIN AN. YOU CAN'T MAKE ANYTHING WITHOUT SALT AND PEPPER, WHICH IS STUCK IN MY HEAD. >> YOU SAY THI IS A HEALTHIER VERSION. HOW DID YOU MAKE THIS ONE HEALTHIER? >> OKAY, SO, I'VE STARTED OFF WITH, INSTEAD OF A CANOLA OIL OR VEGETABLE OIL, I'VE STARTED OFF WITH A COCONUT OIL. I HAVE ALSO USED GROUND CHICKEN, WHICH HAS A LITTLE BIT LESS FAT IN IT THAN IF YOU WERE USING A TRADITIONAL GROUND BEEF. AND THEN ALSO, WE'LL TALK ABOUT THE SAUCE WHEN WE GET DOWN THERE. SO, WE'RE GOING TO LET THAT SAUTE DOWN. WE'RE GOING TO MOVE DOWN HEE. ALL THE SPICES HAVE COOKED DOWN. >> HOW LONG DID YOU LET IT COOK TO GET LIKE THAT? THIS ONLY TAKES ABOUT FIVE TO SEVEN MINUTES ON A HIGH HEAT, SO WE'VE GOT ALL THAT FLAVOR. YOU'RE SMELLING THAT ALL SPICE, THAT CUMIN COMING THROUGH. >> WE'VE BEEN SMELLING IT THROUGH THE PAST THREE SEGMENTS. >> WE ARE HUNGRY. >> WE'RE GOING TO TAKE THAT LOVELY PREROASTED PUMPKIN AND ADD IT BACK TO THE PAN ALONG WITH OUR GROUND CHICKEN THAT WE ALREADY COOKED UP. AND AGAIN, YOU CAN HAVE THESE PIECES DONE AHEAD OF TIME, SO THAT YOU CAN JUST THROW THIS TOGETHER WHEN YOU GET HOME FROM WORK. FIRST, WE'RE GOING TO DEGLAZE IT WITH A LITTLE SECRET SAUCE, WHICH IS TEQUILA, WHICH I POURED YOU GUYS A COUPLE SHOTS IN CASE YOU WANT TO PARTAKE. >> OH, MY GOODNESS. >> BACK UP IN CASE WE GET A LITTLE FLAME. >> YOU SHOULD HAVE LED WITH THAT, CHEF. >> AFTER THE SHOW, AFTER THE SHOW. >> SO, ONCE THAT ALCOHOL COOKS OUT, WE ADD IN OUR TOMATOES, OUR CAPERS, OLIVES. GO AHEAD AND GET IN THERE, AND THEN YOU JUST LET THAT COOK DOWN FOR ANOTHER 5 TO 7 MINUTES. >> THEN WE'VE GOT THE SAUCE. >> OUR SAUCE, WHICH IS ACTUALLY HOW I'VE SWAPPED IT OUT IS MAKING IT WITH A LITTLE CASHEW CREMA INSTEAD OF MAYONNAISE. I DON'T EAT MAYONNAISE. YOU CAN SOAK CASHEWS OVERNIGHT IN WATER AND BLEND THEM TO MAKE A CASHEW CREMA. ADD IN SOME GARLIC, CERRANO CHILI, AJI AMARILLO. >> WHAT IS THAT? >> IT'S A PERUVIAN PASTE. >> YOU WERE ABOUT TO SAY THAT, WEREN'T YOU? >> THAT'S WHAT I WAS GOING TO GUESS. >> VERY DELICIOUS, NOT SPICY, FULL OF FLAVOR. WE'RE GOING TO PUT THAT IN THERE. >> LIME JUICE RIGHT HERE. >> GO FOR IT. PUT IT RIGHT IN THERE. WE'RE GOING TO ADD SOME CILANTRO, LITTLE SALT AND PEPPER. >> OLIVE OIL. >> AND THEN WE'RE GOING TO BLEND IT BACK UP. THAT'S AVOCADO OIL. >> THERE YOU GO. >> WE END UP WITH THIS. >> VINEGAR. YOU END UP WITH THIS, THROW THAT IN THERE. >> YUM. >> THROW THE TOP ON. WE'RE GOING TO GIVE IT A LITTLE BLEND. SALT AND PEPPER. >> PERFECT. >> AND THEN WE HAVE THE FINISHED DISH RIGHT HERE. >> WE HAVE THE FINISHED DISH. I LIKE TO SERVE IT OVER A BED OF CAULIFLOWER CILANTRO RICE, AND YOU HAVE OUR PICADILLO AND GREEN AJI VERDE SAUCE. I OFTEN -- TRADITIONALLY, IN LATIN AMERICA, WILL BE SERVED WITH HARD-BOILED EGGS AND LIME JUICE. >> IT SMELLS

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