Friday, January 8, 2010

Peruvian Recipes ,Papaya Chicken: Delicious and easy to cook


  • 1/2 tdp.salt
  • 1/4 tsp.cayenne pepper
  • 1 tbs.lemon juice
  • 2 chickenbreasts-cut in this strips
  • 3 tbsp. cornstarch
  • 3 tbsp. chicken broth
  • 1/4 finely chopped onion
  • 2tbsp. oil
  • 1tbsp. peeled, minced ginger root
  • 1 1/2 cup chicken broth
  • 1 medium green pepper cut in 1 1/2 inch pieces
  • 1 papaya cut in 2 x 5/8 inch strips
  • 2 cup hot cooked rice


Combine salt, cayenne, pepper and lemon juice. Stir in chicken to coat. Combine cornstarch and 3 tbsp. Chicken broth.

In large span, medium hit, cook onion in oil. add chicken and ginger root-bring to a boil-them simmer 2 minutes.

Add green pepper (cook 2 minutes). Add papaya. Stir in cornstarch mixture. Cook and stir until thickned and papaya heated.

Serve over rice.

Cooking Hints: Some Tips for cooking

  • Always preheat oven to desired temperature. Increase sea level recipes by 25º.
  • Powedered milk may be sifted with dry ingredients for cakes, cookies and water added separately.
  • Be sure your powder is still active. Try 1 teaspoon of it in 1/3 cup hot water. Don´t use it unless it bubbles enthusiastically.
  • At high altitudes flour tends to dry out. Should the dough appear a bit too dry add a small quantity more of liquid.
  • Converting sea level baking recipes to high altitudes:
Baking Powder : Decrease 1/4 to 1/2 per teaspoon
called for.
Liquid : Increase 2 tablespoons per cup called for.
Sugar : Decrease 1/4 to 1/3 per cup called for.
Baking Temperatures : Increase 25º F (14º C)
  • Approximate temperature conversion:

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