It is usually used as a main dish for lunch, but depending on the generous portion, it can be made as a main dish, especially for all the elements that make up it.
Resita Salpicón de Polo
One of the characteristics of this Peruvian recipe is the cooking time of chicken and vegetables. We recommend using a timer on your phone or watch to calculate how long it takes to start the fire well.
raw materials
1 old chicken breast
100 grams of alberia
1 teaspoon of black pepper
2 medium white potatoes cut into small cubes
100 g of broccoli
Salt to your liking
100 grams of vanita
1 medium carrot cut into sticks
Peeled corn
Maoniz
1 lemon
Cold water (as required)
Fact: If you want the perfect cooking experience,
- Wash the peeled corn, put it in a saucepan and put it in parcoche for about 6 minutes.
- Repeat the first step over and over with the broccoli. Add water and a pinch of salt to the pan and cook over high heat for about 4 minutes.When ready, chop the vegetables in a bowl of cold water.
- Then, in a pot of water, we cut the pods, carrots into sticks, add a teaspoon of salt and cook for about 4 minutes over medium heat. We take out the vegetables, put them in a bowl of cold water, strain and reserve.
- Now we begin to immerse the peeled peas in a pot of water for 8 minutes. Finally, we put them in a bowl of water, filtered and kept.
- Peel the potatoes, cut them into small cubes, put them in a saucepan over medium heat and cook for about 7 minutes. If a knife or fork enters gently during steaming, it means that they are ready to add cold water and take them to a colander.
- In a large enough bowl, put all the ingredients already cooked, such as beans, peas, carrots and corn, add lemon, pepper and mix. The last step is to add potatoes, grated chicken, mayonnaise. Test and modify the seasoning if necessary.
Fact: Gradually adding salt and mayonnaise, you can finally correct it without overdoing it. This preparation lasts about 20 minutes and you can take 4 servings. Recipe sauce: Peruvian food
