This Peruvian chicken stew recipe is one of the preferred homemade dishes of Peru. In fact, many Peruvians remember this dish of their childhood with the family. In order for the flavor to really be from Peru, it must have two fundamental ingredients: Panca Paste or Peruvian red pepper and yellow chili paste. It is a simple dish to prepare and, in general, the rest of the ingredients are Easy to get: chicken, potatoes, onion, carrot and peas. In recipes, we share the traditional recipe for you to enjoy a delicious and unique preparation with your family. Keep reading and discover how to do Peruvian chicken holes!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make Peruvian chicken stew: |
| 4 pieces of chicken 1 onion purple 3 cloves of garlic ½ cup of chili pepher 2 yellow liquefied yellow 3 liquefied tomatoes 1 millilitro of chicken broth 2 large yellow potatoes cut into cubos 1 carrot cut in thin wheels 4 tablespoons of green peas pimienta, cumin and salt 4 tablespoons of vegetable oil |
| ADDITIONAL CHARACTERISTICS: Average cost, stew, |
Ingredients to make Peruvian chicken stew:
1. A while before starting to cook, season the chicken pieces, pepper, cumin and a grated garlic clutch.
2. Heat the oil in a pan and take the chicken to fry. Dor it very well everywhere, but it is not necessary that you are completely cooked inside, since then we will give you a second cooking.
3. Reserve when cooked uniformly.
4. In the same pan where you sauté the chicken, add the purple onion. When you start crystallizing, add the rest of the garlic already crushed or grated.
5. Once the onion and garlic begin to release the taste, pour the panca pepper. Stir well.
6. Meanwhile, blend the yellow peppers with a little water and add that cooking paste. Mix to integrate all flavors.
7. Kitchen for two minutes and pour the tomatoes already liquefied.
8. It is time to add the broth and chicken pieces to boil for a while.
9. Add the already cut potatoes and the carrot in wheels to cooking chicken. Top it and let the broth reduce a little and soften potatoes and carrot. All over medium heat.
10. Finally, add the peas and correct the salt of the preparation. You can season with a little more spices and a bay leaf.
11. Once the Peruvian chicken stew is ready, it serves hot with white rice and enjoys.
