Monotony usually takes its aim at you when the holidays are over and you are putting your life back together (a.k.a. when you don’t have a job). Everyday could be the same. I know… But today will be new and different, because I am bringing you this recipe that I’ve been wanting to share with you for a while ago and that I really like for how to make a Peruvian style chicken stew. Español aquí.
I am actually very pleased with myself that this stew can make so much of a difference when it’s a dish that is often pushed aside for when you can’t really think of anything else to make. It’s kind of like the second choice. Of course I don’t share this opinion. I say we uphold the chicken stew!
The chicken stew is a very traditional Peruvian food and, as such, it has many varieties. Some use Peruvian peppers, raisins, cinnamon, among other ingredients, but today’s recipe is simple. As the Peruvian seco stew recipe, it’s list of ingredients can be found wherever you are. So there are no excuses. I hope you can try it and I hope that you like it!
4 to 6 pieces of chicken
1 medium onion, cut in wedges
2 to 3 garlic cloves, peeled
3 medium tomatoes, peeled and seedless
½ cup peas, peeled
½ cup carrots, peeled and diced
3 to 4 medium potatoes, washed or peeled
3 tablespoons tomato paste
1 to 2 dry mushrooms
1 to 2 bay leaves
Salt and pepper to taste
Add salt and pepper to the chicken.
Heat a medium oiled pot.
Fry the chicken. Cook it on both sides.
Set the chicken aside.
Blend the onion and garlic with a squirt of oil. Cook the onion blend at low heat in the same pot.
Grind the tomatoes and add them to the pot.
Add the bay leaves and the mushrooms. Then add the peas, carrots and potatoes. Place the chicken in the pot.
Cook on medium to low heat for 30 minutes or until the potatoes are cooked.
Serve the stew with white rice or vegetables.
Serves 4 people.
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