What am I cooking today? In the recipe of the day we teach you how to prepare a tasty version of rice with chicken, one of the favorite dishes of Peruvians and that always appears on the menu of restaurants. If you don't want to invest a lot of time in the kitchen or are an amateur chef out of necessity, this step by step will be of great help to make you look delicious and to leave your plate clean.
As always, our recommendation is to gather all the ingredients before starting the preparation to avoid taking breaks or risk burning your prey and/or dressing. As an additional tip that will allow you to highlight the flavors is to make the huancaina potato recipe, the perfect complement to these dishes, worthy representatives of Peruvian food.
RECETA ARROZ CON POLLO
INGREDIENTS: 1 onion chopped into very small squares, 1 bell pepper cut into julienne, 1 1/2 tablespoons of yellow chili pepper, 1 tablespoonful of red pepper (panca), 1 1/2 tablespoons of ground garlic, 1/2 cup of vegetable oil, 1/2 cup of peas (peas), 2 carrots chopped in small squares, 1 cup of black beer (if it is Cuzqueña beer) better), 6 pieces of chicken, 1 1/2 cups of cilantro (cilantro). You can buy it smoothie or blend it at home, 4 cups of white rice, cumin, salt and pepper to taste.
PREPARATION: season the chicken pieces with salt, pepper and cumin. Mix well and put them to fry in a pot over high heat and after a while you should lower the heat to medium level. Fry the pieces until golden brown, but not fully cooked. When they are ready, remove them and put them in a container. Reservation. In a blender add the cilantro, a little water and beer (optional). If you have chicken broth you can use it instead of water. In the same pot where you fried the chicken, add the onion, cilantro, ground garlic, yellow pepper, red pepper, salt, pepper and a cube of chicken broth. Fry everything moving so that it does not burn. Add the pieces and let it mix with the dressing. [Read the full recipe here]
RECETA ARROZ CON PATO NORTEÑO
INGREDIENTS: 1 duck (1,800 kg), 1 kg of rice, 2 onions, 1 tablespoonful of ground garlic, 1 tomato, 6 tablespoons of oil, 3 tablespoons of liquefied mirasol pepper, 3 tablespoons of ground fresh chili pepper, 1 branch of chopped good herb, 1/2 teaspoon of cumin, 1/2 teaspoon of pepper, 1 cup of black beer, 2 tablespoons of pisco, 3/4 cup liquefied cilantro, 2 fresh peppers in strips, 1 cup of peas and 4 cups of broth.
PREPARATION: season the duck in prey with a little garlic, salt and pepper. Let stand for a few minutes. Then seal the duck prey in a large pot. Withdraw. Immediately in the same pot, cook the onion, garlic and tomato well. Then add the mirasol pepper, fresh chili pepper, herb good pepper and cumin. Return the duck to the pot and add the pisco. Once the alcohol has evaporated from the pisco, add the beer. Minutes later add the broth and cook until the duck is soft. [Read the full recipe here]
ACCOMPANIMENT
RECIPE CREOLE SAUCE
INGREDIENTS: 1 red onion (large), 2 lemons, 1 lime chili pepper, 1 tablespoonful finely chopped cilantro or parsley, salt and pepper to taste.
PREPARATION: start by cutting the onion to the feather, then soak it for 10 minutes in cold salted water to lower the strong flavor. After that time, rinse and drain it.
Then squeeze the juice from the two lemons into a bowl and set aside. Then remove the seeds and veins from the lime pepper and cut it into very thin strips or tiny squares. Be careful when handling this chili pepper and then touching a sensitive part of the skin or eyes, it is very powerful.
Then place all the ingredients in a bowl, add also the parsley or cilantro, lemon juice and mix.
Finally add pepper to taste and rectify the salt. Consume in its entirety, do not save this preparation to consume later.
This preparation lasts approximately 6 to 10 minutes. Recipe credits: Jamea Peru.
KEEP READING