Gallinas peeling is a kind of caldoso rice typical of the Guayanese region. This dish arrived in Venezuela from Trinidad, where it is considered a national dish, it is a preparation full of homemade flavors, it is perfect to consume accompanied by a good green salad. Keep reading and learn with recipesgratis.net to cook this exquisite dish.
| 🚻 2 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make Guayanés Pelao: |
| 2 units of gallina thighs 1 cup of rice 2 units of tomato 100 grams of red pepper 100 grams of onion 100 grams of long onion 2 grams of garlic 2 tablespoons of paper Caparras 1 pinch of salt 1 pinch of pepper 1 pinch of cumin 40 pints of oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make Guayanés Pelao:
1. Before performing Venezuelan pelao, the first step is to enlist all ingredients.
2. In a pot with oil add the paper (panela), mix for a minute over low heat.
3. Add the previously seasoned thighs and seal until they are caramelized by the paper.
4. Remove the thighs, add the finely chopped onions and pepper and cook until the pepper is soft, salt and pepper.
5. Add the peeled tomato and cut into small cubes, the garlic cut finely, cook over low heat, covered until it releases its juices.
6. Add 4 cups of water, chicken thighs, capers, salt, pepper and cumin. When the water is boiling add the cup of rice, cook over low heat until the rice grain is soft, constantly stir to prevent it from sticking.
7. Serve the Guayanés Pelao and enjoy, this preparation is ideal to consume at lunchtime. If you liked this recipe, you have a comment or restlessness, give us your opinion.
