We understand by chicken the dish composed of chicken meat in peanut sauce, peanut or peanut, according to the country of origin. It is a very popular recipe in Bolivia and, although each home contributes its personal touch by adding more or less ingredients, it is prepared based on meat, onion, peanuts, raisin grapes and chicken broth. Stay in recipes and discover how to make Bolivian chicken nogada.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make chicken notada: |
| 1 chicken 1 median onion 1 clove of garlic 250 grams of peanuts 1 handful of raisins caldo de chicken (necessary quantity) |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make chicken notada:
1. The night before the preparation of chicken nogada, the peanut is left soak.
2. The next day, wash and cook the chicken in boiling water with some vegetables to enhance its flavor, such as leek and carrot.
3. Meanwhile, cut the onion into very small daditos and sauté it in hot oil until it has a golden tone.
4. peel the peanut and crush it in blender with a little water to continue with the chicken nogada recipe.
5. Place the crushed peanut, the golden onion with a little chicken broth and kitchen until the peanut is cooked. If more broth is needed for the sauce, it can be added, since it should not be very thick.
6. When the chicken is cooked, get it and add it to the peanut sauce. Let cook for 3 minutes for the meat to take flavor.
Trick: broth vegetables can be stored for other recipes.
7. Add the previously hydrated raisins and serve the chicken nogada accompanied by boiled potatoes and white rice.
