3 Peruvian Recipes You Can Make at Home

Are you tired of eating the same thing over and over again? Want to try something different and invite some friends for dinner? Here are 3 classic Peruvian dishes just for you:

  1. Chilli pepper chicken

This one is a classic you can’t miss.

Boil 600 g of chicken in 600 ml of chicken broth for 20 minutes. Drain the chicken, remove it and set back.

Put the frying pan on a fire with two tablespoons of olive oil, once hot add some sliced onion, four chopped garlic cloves, a pinch of ground cumin, a pinch of turmeric and two yellow chili peppers (if you can’t find these chopped peppers you can use a tablespoon of yellow chilli paste). Sauté for a few minutes, until the onion is browned.

Soak 5 slices of bread without crust or 6 crackers in the chicken broth and crush them with a blender until you get a mixture.

Add 60g chopped toasted walnuts, 50g parmesan cheese powder and the boiled chicken. Keep heating for about 5 minutes. Add 170ml of evaporated milk and salt to taste then continue to boil for a few more minutes.

Serve it warm with cooked rice decorated with cooked potatoes peeled and cut, hard-boiled eggs and olives.

  1. Green rice

This green rice with vegetables is another classic of Peruvian cuisine.

Put a pot on the heat with two strips of bacon, a small chopped onion, a chopped garlic clove and a sliced carrot, cook for a few minutes, until the onion is clear.

Crush 50-60 g of fresh coriander with 300 ml of water until a light sauce is obtained.

Add the green sauce to the pot with the vegetables and add 200g of jasmine rice and a pinch of salt. When the water boils, reduce the heat to a minimum, cover the pot and let it cook for about 10 minutes until all the water has been absorbed.

Add 100g of cooked peas, sprinkle with a little fresh coriander and serve immediately.

  1. Chicken water

Chicken water is another traditional recipe from Peru, a perfect dish to combat the cold in winter. We explain step by step how to prepare it:

Crush a tablespoon of fresh coriander, two chopped shallots (or a small sweet onion), two garlic cloves and two tablespoons of olive oil with a blender, until you get a smooth paste.

Cook the pasta in a frying pan for 3-4 minutes. Add one litre of chicken broth and 100g quinoa. Simmer for about 15 minutes, until quinoa is cooked through.

Add 350 g of cooked or baked chicken breast, cut into strips and 150 g of frozen peas and keep on fire for another 4-5 minutes to catch flavour and warm.

Crush another tablespoon of fresh coriander, one teaspoon of salt and two teaspoons of olive oil until you get a homogeneous paste. Serve the hot soup with a tablespoon of the coriander paste and a slice of lime.

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