INGREDIENTS
- For six servings.
- Salsa:
- – Leg (not thigh) 6 items.
- – Massive onion 1 unit.
- – Massive tomato 1 unit.
- – Dehydrated chili pepper in pod 2 items.
- – Rooster broth 2 cups.
- – Peas 1/2 cup.
- – Garlic 1 clove.
- – Cumin, pepper and paprika c/n.
- Saice:
- – Minced meat 500 g.
- – Massive onion 1 unit.
- – Massive tomato 1 unit.
- – Pink or yellow bell pepper 1 unit.
- Chuño Phuti:
- – Chuño (tunta and/or lady) 500 g.
- – Papa 1 kg.
- – Uncooked palms or Bolivian 250 g.
- Ok’allu:
- – Purple onion 1 unit.
- – Tomate 2 unid.
- – Perejil c/n.
- – Rice 2 cups.
Spicy Rooster Have you ever ever tried this dish? We depart you the recipe filled with spectacular aromas and spice in honor of Pachamama
PROCEDURE:
1. The evening earlier than, let the chuño imilla and uncooked peanuts soak.
2. Chuño phuti: Cook dinner in a pot for roughly one hour relying on the imilla potato or steam the tunta potato for between 10 and quarter-hour, being cautious to not let it crumble.
3. Minimize the Spanish potato with peel and prepare dinner. In any case, as soon as cooked, put aside.
4. As soon as the peanuts are soaked, prepare dinner in their very own water. Course of or combine. Cook dinner in a pan. Reserve.
5. Sauce: Clear the rooster.
6. In a frying pan, brown the legs till golden and sealed. Take away the dams and reserve them.
7. Hydrate the chili, combine it and in addition reserve
8. In one other pan, sauté the onions for a couple of minutes till they’re utterly clear.
9. Add the tomato, garlic, pepper, paprika, cumin and sauté.
10. Cook dinner for roughly quarter-hour.
11. Within the pan the place the rooster items have been fried, pour the 1 cup of broth, stir till all of the rooster juices are dissolved.
12. Add the chili combination, together with the remainder of the broth and the reserved rooster, season with salt and let it boil for about 25 minutes or till the rooster is cooked, taking care that the items don’t crumble.
13. Add the cooked peas and blend properly or in the event you like you may add the peas over the spicy meals when the dish is already served.
14. Saice: Sauté the onion in a pan. As soon as clear, add the bell pepper and prepare dinner. Add the tomato and eventually add the bottom beef and prepare dinner.
15. Ok’allu: Minimize the crimson onion and tomato into feathers.
16. Chop the parsley.
17. Place the rice in a saucepan with a splash of oil and sauté, then add sizzling water and prepare dinner till cooked.
18. To accompany, serve with chuño or cooked potatoes, grained rice, saice, sauce and ok’allu.
