Rich braised dishes need contrast, and this slow-braised chicken, chorizo and sumac recipe from Unilever Food Solutions builds it directly into the flavour structure.
Chicken Maryland and rendered chorizo are braised with tomato sugo, green olives, white wine and sumac. The sumac is the key addition: its tart, citrus-led character lifts the tomato base and cuts through the richness of the chicken and sausage without introducing more liquid acidity.
The aji verde carries that contrast into the finish. Hellmann’s Real Mayonnaise is blended with coriander, jalapeño, garlic, parmesan and lime, producing a creamy green sauce with freshness, heat and savoury depth.
Used together, sumac and aji verde work at different stages of the dish. The sumac seasons and brightens the braise from within, while the sauce delivers a cool, herbaceous counterpoint at the pass. Charred corn and baked chat potatoes complete the plate without competing with the central flavour combination.
For service, the chicken can be braised in gastronorm trays and the aji verde prepared separately, making the dish suitable for casual dining, functions or a generous share-style main.
Read the complete recipe, adjustable quantities and preparation method.
