Wednesday, November 17, 2010

Peruvian Recipes, escabeche de pollo, tips for cooking

Peruvian Recipes, escabeche de pollo, tips for cooking



Servings: 6

6 chicken pieces
5 onions
5 green chillies, seeded and deveined
1 cup vinegar
1 / 2 oil cup
1 / 2 teaspoon ground red pepper sauce
2 teaspoons minced garlic
1 bay leaf
1 pinch cumin
1 kg of sweet potato
3 hard boiled eggs
6 olives
Salt and pepper

1.Boil the chicken with one halved onion, salt and bay leaf.

2. In a saucepan boil 4 green peppers.After 10 minutes, drain and blend.

3. Cut remaining 4 onions lengthwise into strips a bit thicker and the remaining green pepper into thin strips.

4. In a pan heat oil and fry the onion and chopped green pepper. When transparent, add garlic, green pepper liquid and panca chili powder. Add the vinegar and season with salt, pepper and cumin. Let the fire a few minutes to integrate flavors.

5.Pour sauce over chicken and let stand until cool. Serve with sweet potato, boiled egg and olives.

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