In the gastronomy of the areas of South America and Central America there are Andean products that are usually little known or used, but end up being highly nutritious, in addition to very versatile. One of these products is the caigua, a vegetable originally from the Andes that is also rich in fibers, low in calories and very good to reduce cholesterol. In recipes, we do not want you to miss the opportunity to try this food and include it in your recipe book. That is why, then we leave you step by step of one of the most delicious presentations of this great food: Caigua stuffed with chicken. Have everything you need and go with the recipe!
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make chicken stuffed: |
| 4 caiguas 400 grams of chicken breast 3 eggs. Pinch of salt 1 bunch of parsley leaves 2 cups of chicken broth 1 tomato 1 pinch of pepper 1 pinch of cumin 1 pinch of oregano |
| ADDITIONAL CHARACTERISTICS: Cheap cost, sauteed, |
Ingredients to make chicken stuffed:
1. To start preparing the caigua recipe stuffed with chicken, cook the eggs and then cut them in small square pieces.
2. cut the caiguas in half, so that they can then be filled. Look at the image to do it in the same way.
3. To prepare the filling of the caigua, heat the oil in a pot, throw the onion and sauté it for a minute. Then add the ground garlic and chopped tomato and sauté for a minute. It incorporates the chicken previously cut into small pieces and seasoned with salt and pepper and lets cook for 3 minutes.
4. Add the PANCA Paste pasta together with the soda cookie and let cook over 5 minutes. Stir occasionally to help the cookie get rid of. If you see that the dressing is drying, do not hesitate to add a little chicken broth. You want, you can prepare homemade chicken broth following this other recipe.
5. To finish preparing the filling, add the raisins and the cut egg. Kitchen for a couple of minutes moving gently and ready.
Trick: If it is for your liking, you could also add a bit of finely chopped pecans to the filling.
6. With the help of a spoon, fill the caiguas. Ensure that they are all well filled with the fair amount, that is, neither much nor very little stuffed. Likewise, make sure they all carry pieces of eggs and raisins.
7. Once the caiguas are filled, place them all in the same pot, add a little chicken broth and also pour chopped parsley to aromatize. Cover the pot and let cook over medium heat for a few minutes. When the caigua is cooked and soft, it is ready to be served.
Trick: Take care not to cook the stuffed caigua for a long time, since it could be very fragile and will get rid of when you try to serve it.
8. You can accompany this delight with a portion of white rice or perhaps with yellow popes. It serves a portion of caigua stuffed with chicken and add a little more filling to the plate and enjoy!
