#peruvian cooking

[anothercookingbook]

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!

[anothercookingbook]

peruvian green rice

Ingredient

Coriander (around 200 grams)

2 tablespoons of chili paste

One medium corn, shelled

One carrot in small dices

Around 100 gr of peas

Mushrooms, sliced (as much as you’d like) or chicken (half a chicken breast should be fine)

Salt, pepper, cumin (as much as you’d like) and turmeric (a lot of this)

Two cups of rice

Garlic

One small onion

Preparation

Take out all the leave of the coriander and put them in a blender with some water (enough to make a paste).

In a pot, add some oil and let it heat. Then add chopped onion and wait for it to cook. Then, add chopped/ground garlic. When it’s done, add the chili paste and the salt, pepper, cumin and turmeric.

Mix them for a moment and then add sliced mushrooms or chicken and the coriander paste. Let it cook for a couple of minutes.

Add the corn, carrot, peas and rice. Follow the rice indications, but for most brands, it’s one cup of water for each cup of rice, so in this case, add two cups of water.

Let it cook for around half an hour, always checking. Mix them every once in a while. When the rice and the vegetables are cooked, it’s time to take them out.

Note: I usually use a rice cooker pot for this recipe, but it should work on regular pots as well.

[reccashay]

[reccashay]

[reccashay]

Recreated the Peruvian quinoa soup 👌. So cozy.