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:
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.
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.
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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