peruvian stew - chicken option
(click here for the veggie option)
Ingredients
½ cup of tomato paste or tomatoes cut in really small dices
2-3 tablespoons of chili paste
One small onion
Peas (as much as you’d like)
One miedum sized carrot
Half a glass of wine (*optional)
Dried mushrooms and laurel
3-4 small potatoes or 2 big potatoes in small dices
Half a chicken breast cut in dices
Garlic
Salt and pepper
Rice
Preparation
In a pot, heat some oil. Fry the chicken until it’s cooked and then set them apart.
In the same oil, add the onions and the garlic and stir until the onion turns transparent. Add the tomato paste, chili paste and stir.
Add the peas, carrot, dried mushrooms, laurel and wine.
Add the chicken from step one.
On low heat, let it cook for about 20 minutes. Then add the potatoes and wait for them to cook (around 10-15 minutes more).
Serve with white rice and it’s done!













