INGREDIENTS :

-1 chicken breast
- 1 onion
-100 grams of Parmesan cheese
-1 jar of evaporated milk
-3 yellow peppers
- 6 slices of sliced bread
- 4 loaves of bread or 250 grams of soda biscuit
-4 cloves of garlic Pepper and cumin Pecans
-3 eggs
-3 yellow potatoes Salt to taste
PREPARATION MODE:
In a pot put to parboil the chicken breast and fray when ready. In
case of using bread, it must be previously soaked for a few minutes,
then drain it and liquefy it. If you think of using soda biscuits you just
have to grind it. Clean the yellow peppers and cut them into strips.
Then, liquefy them, for this you can help with the milk and chicken
broth parboiled. Now, chop the onion in cubes and brown it with the
garlic. Later, add the liquefied yellow peppers. Separate the
potatoes and the eggs (separately). Add the bread or the biscuit and
stir with a wooden spoon. When you observe that the food acquires
consistency, add the pecans. Add the Parmesan cheese, stir for a
few minutes and go. Serve with slices of hard boiled egg, yellow
potatoes and white rice (optional).
INGREDIENTS:
-8 chicken prey
-½ cup of oil
-1 medium onion, diced
-3 cloves garlic, chopped
-½ cup of fresh yellow liquefied chili
-1 cup ground coriander
-2 peppers (1 chopped and the other in strips to decorate)
-3 cups of rice
-1 cup of peas
-½ cup of husked corn
-2 ½ cup of boiling water
-½ cup of beer Salt Pepper
PREPARATION MODE:
Season and fry the chicken prey in hot oil. Remove prey. Brown the
garlic, onion, hot pepper and cilantro in the same oil. Place the
chicken prey again, add the beer and continue cooking until the
chicken is ready. Remove the catch, without letting them go cold.
Add the rice, the peas, the corn and the pepper. Mix well. Add the
water, rectifying the seasoning and bring to a boil. Lower the heat
and continue cooking 20 more minutes until the rice is cooked.
Serve the rice with the very hot prey and decorate with salad of
avocado, onion or papa a la huancaína, that depends on the
preferences of each person. So get down to work and enjoy this
delight.
Recipe for two large jugs:
De k of purple corn
-1 large pineapple
-4 lemons
-1 cup of sugar
-4 cloves Manzana k apple for cooking
-1 cinnamon stick
-4 ½ liters of water
preparation:
In a large pot boil the purple corn, apple peels, pineapple, cinnamon
and cloves with 3 liters of water. Cook over low heat for 45 minutes.
To seep and to reserve this liquid. Boil the shells with 1 liter and a
half more water at low heat and cover for another 45 minutes. Paste
and join with the previous liquid. Add sugar (to taste) and lemon
juice. Serve ice cream.