Chicken eaglet is a traditional dish of Peruvian cuisine, many people are usually served in events, such as parties, baptisms or wakes even. The recipe is made with broth, chicken and rice, but it carries many vegetables, so it is quite nutritious and tasty. Its characteristic green color is given by a processed coriander paste, accompanied by yellow pepper that adds an intense and very rich flavor. You can add or remove some of the ingredients, but try to always use the coriander paste, rice, chicken and A good broth as protagonists to achieve a comforting traditional chicken eaglet dish. If you prefer to make it lighter in carbohydrates, avoid potatoes and corn in preparation. You can also use integral rice, but we advise you to add an extra broth cup and add it long before white rice. Without further ado, stay with recipes and discover how to prepare chicken auadito so you can make this rich asopedic at home and enjoy the exquisite Peruvian cuisine.
| 🚻 3 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make chicken auadito: |
| 4 chicken dams 1 chicken breast 4 cups of chicken broth 1 onion 1 carrot 2 yellow pepper 1 cup of chopped coriander 1 can of peas or peas 2 medium potatoes 2 cloves of garlic 1 1 Cup of raw rice 1 cup of corn (corn, cob) sal to taste pepper to taste cumin to taste |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make chicken auadito:
1. Wash the chili pepper and take the nuggets, clean it well and cut it into medium pieces.
2. Board the pepper and coriander leaves in a processor or blender to grind them and prepare the paste that will give flavor and color to the dish.
3. Trocea the onion and garlic in small cubes.
4. In a deep pot with a stream of oil, sauté the onion and garlic over medium heat for about 5 minutes or until the onion softens.
5. Add the chili paste and coriander and sauté approximately 3 minutes, stirring constantly so you don burn.
6. Trocea the carrot in small cubes and win it with the peas and corn inside the pot. Stir well and sauté for 3 to 5 minutes to integrate flavors.
7. Add the chicken broth in the pot, the chicken dams and chopped breasts are immediately immersed. Sprinkle cumin, salt and pepper to taste.
8. Add the rice and cover the pot, kitchen over medium-low heat for about 10 minutes.
9. Wash well, peel and cut the potatoes in medium segments.
10. Add the potatoes to the broth and cook covered about 10 to 15 minutes over medium-low heat or until the potatoes are soft. Do not forget to revolve occasionally to avoid burning below.
Trick: If you see that the broth has been reduced too much you can add an extra cup of broth or water, try to get boiling not to interrupt cooking.
11. He rests the asoping 5 minutes before serving so that you do not burn when eating it. You can serve the Peruvian chicken eaglet with pieces of lemon to season or a bit of chopped coriander, and enjoy! As dessert, you can accompany this rich soup with a portion of pudding of Peruvian bread or roasted milk.
