GRILLED CHICKEN

INGREDIENTS

It requires a whole chicken (without guts)

cup of black beer
1 tablespoon white vinegar
1 of sillao
1/2 of rosemary (dry)
1/2 of oregano
1 of aj panca (ground), 1 of garlic (ground)
1/2 cumin
1/2 pepper
1 of salt.

PREPARATION

In a large bowl put beer, vinegar, garlic, cumin, salt, pepper and a few drops
of sillao; Spread the chicken with this mixture inside and out. In another
bowl mix rosemary with oregano and introduce a small amount into the
chicken cavity; the rest spill well on the outside. Finally, rub it well with the
red pepper and let marinate for 2 hours. Bake at 190C for 1 hour.
 OLLUQUITO WITH PERUVIAN CHARQUI

The Olluquito dish is one of the most representative among the traditional recipes of Peru, and
it has two ingredients that are exclusively Peruvian: on the one hand the Olluco, which is a
type of potato that grows in the Andes and on the other the charqui, which is a dry llama meat
or alpaca, which are products of this country. It is a typical dish of the Peruvian highlands.

INGREDIENTS:

1 Kilo de Ollucos
200 grams of Charqui
1 chopped onion in squares
1 chopped tomato in the chopper
1 tablespoon ground aji panca
1 tablespoon ground yellow aji
1 tablespoon ground garlic
Salt, pepper and cumin to taste
4 tablespoon chopped parsley and cilantro

PREPARATION:

Chop the ollucos in small pieces and while we brown the charqui in a pan with a little oil for a
short time and remove it to fray.

Apart, in a pot, fry the chopped onion, ground garlic, salt and pepper to taste in hot oil. When
the dressing is ready, add the charqui accompanied with the chopped olluco and cook for a
short time.

To finish the preparation, add a little broth and the ground yellow pepper. We stir, let stand
for five minutes and we can serve. If you want you can serve the olluquito with charqui
accompanied with a little white rice. Garnish with chopped parsley.
 RECIPE: PICANTE DE CUY

One of the stars of the Ancash gastronomy that stands out for carrying the Andean tradition
with two 100% Peruvian ingredients, the guinea pig and the potato, as well as the aj panca.

Ingredients

2 guinea pigs

6 boiled potatoes

150 grams of milled garlic

200 grams of ground panca chili

Salt to taste

Oil

PREPARATION

Cut the parboiled potatoes into halves or slices. Reserve.

Chop the guinea pig (4 or 2 pieces per guinea pig, depending on size).

Season the guinea pig prey with salt and garlic.

Fry the pieces or guinea pigs on both sides in very hot oil.

Once the guinea pigs are fried, in the same pan add the parboiled potatoes, the aj panca with
the ground garlic, drowning them in the dressing. Soasar this preparation for 5 or 6 minutes
(the guinea pig on both sides).

Serve accompanied by Creole sauce and white rice garnish.

 STUFFED CAUSE RECIPE

La Causa Rellena is a traditional dish of Peruvian cuisine. Made with potato (potato), lemon,
yellow pepper, chicken, tuna or seafood. Easy and fast, if you want more enter the tickets
section at ComidasPeruanas.net

Preparation time: 20 minutes

Cooking time: 40 minutes

Total: 1 hour

Diners: 4 people

Ingredients:

For the mass

1 kilo of potato (potato) preferably yellow

4 lemons (limes, small greens)
2 yellow peppers
Sunflower oil
Salt and pepper
For the filling
1/2 kg of carrots
1/2 kg of peas (peas)
1 chicken breast
Mayonnaise
1 avocado (avocado) - OPTIONAL

INSTRUCTIONS:

Boil the potatoes with a slice of lemon for an acid touch

Watch that they do not overcook and do not fall apart

Peel them when they are still hot and press them until you get a uniform dough without lumps
and let them cool

If you want to know a secret to get a good mass, click on the blocked content at the bottom

When the potatoes are cold add the juice of the lemon, the liquefied yellow pepper (without
veins), salt and pepper little by little and go testing the degree of acidity

If the dough is too dry add a little oil and mix with your hands

Boil the chicken breast until it is cooked and crumble it or cut it into small pieces

Boil the carrots and chop them into small squares

Boil the peas and reserve them

Mix the frayed chicken, carrots and peas with mayonnaise, salt and pepper to taste

If you want to add a few drops of lemon (not many), this will give an acid taste to the filling

To serve use an aluminum kitchen mold, a glass or your own hands

First place a layer of the mass of the cause

Then a layer of avocado (avocado) cut. This step is optional

One more layer of the dough

Now put the filling generously

And to finish one more layer of the dough

To decorate, add the sliced hard-boiled egg, the black olives, the parsley and a little
mayonnaise
 CHAUFA RICE

Chaufa rice (chicken, meat, egg or sausage) is a tasty dish that we owe to Chinese chefs who
arrived in Peru. We show you how to prepare it.

INGREDIENTS

1 kg. of rice.
250 gr. of chicken fillet and / or 250 gr. of beef or pork and / or 3 sausages (hot dog).
2 eggs
100 gr. of Chinese onion cut into pieces.
1 small red pepper, cut into strips.
2 tablespoons of kion (ginger) grated.
Sillao or soy sauce to taste.
Vegetable oil.
A pinch of salt.
Aji no motorcycle to taste (monosodium glutamate).

PREPARATION

You should prepare the rice with less salt than usual, and if you prefer you can also make rice
without salt. The reason ?: The soy sauce or soy sauce adds salt to the preparation, so that
when it is mixed with the rice, it can cause the chaufa to become salty. You have to be careful
with that.

Beat the two eggs and fry them with little oil. We cut the tortilla or tortillas into small pieces (it
can be 2 cm).

Separately we cook the chicken fillet and when it is cooked we cut it into cubes of 2 cm.

If you are going to use beef or pork (for example, you can put 100 grams of bacon, which is
sold in any cellar), you have to cut it into cubes of 2 cm and fry them in hot oil.

If instead of chicken or meat (or in addition to them) sausages are going to be used, they
should be cut into slices or small pieces and fried in hot oil.

With the above we will have the ready ingredients for the mixture: cooked rice, pieces of egg
omelet, cubes of cooked chicken, cubes of fried beef or pork, and slices of fried sausage.

Making the mixture

In a pan put one or two tablespoons of oil and fry the grated kenjibre (ginger). Normally we
use vegetable oil because it is what exists in all kitchens, but some gourmets use sesame oil
that gives the dish that oriental touch that we long for from chifas.

We add the red pepper in strips and the pieces of Chinese onion, leaving to cook briefly.

Add 10 tablespoons of soy sauce or soy sauce, and if desired a pinch of ajinomoto.

It is time to add the pieces of egg omelette and the meat we have prepared (cooked chicken,
beef, pork, fried sausage, to suit each one). For the purposes of our tutorial we have made the
dish with all the meats, but remember that chaufa rice is a dish adaptable to the possibilities of
each family: it can be made only with egg omelette, only with sausage, only with chunks of
chicken, only with pieces of meat, or with any combination of them.
Finally add the cooked rice. We mix everything. If the mixture is very dry add a little boiled
water (or chicken broth), if it is very pale or there are white areas we put a little more sillao
and mix.

With that we have prepared our rice chaufa, with a home-made touch that will make us proud
to have been able to make a dish of Peruvian-Chinese cuisine and make our people happy. At
this point we can only serve our preparation and enjoy it.
 CAIGUA STUFFED

INGREDIENTS

6 caiguas
salt and pepper
1/2 tz. White wine
1 bay leaf
2 tbsp Tomato paste
3 tomatoes without skin or seeds, chopped
3 tbsp raisins
3 chopped black olives
1 tbsp chopped parsley
2 eggs (1 raw, 1 parboiled and chopped)
1 tz. crumb of bread soaked in vegetable broth
2 cloves garlic, chopped
1 tz. chopped onion
1/4 kg. ground beef
2 tbsp oil
6 tz. cooked rice

PREPARATION

6 servings

Cut the widest end of each caigua. Remove the seeds, wash and drain. Heat a tablespoon of oil
and fry the meat for three minutes. Add a half cup of onion and a clove of garlic and brown for
two more minutes. Remove from the heat, add the squeezed and crushed bread, the raw egg
and the parsley. Mix Add the parboiled egg, the olives and the raisins, and fill the caiguas with
this preparation.

In the remaining oil, saut the remaining onion and garlic for two minutes. Add the chopped
tomato and, after a minute, add the tomato paste, the bay leaf and the wine. Season with salt
and pepper. Arrange the caiguas on the sauce, cover and cook until the caiguas are tender.
Serve with rice.
 PARIHUELA

Parihuela ingredients:

Aj panca
Shrimp coral
Kion
Black pepper
Choros
Jaivas
Seafood mix
Cumin
Salt
Fish
Rocoto
Tomato paste
Yellow pepper
Prawns
Fish soup
Crabs
Chopped onion
1/2 cup tomato, diced

PROCESS:

To prepare PARISHUELA DE MARISCO, start by browning the onion, season it with salt and
black pepper, white pepper, then add two tablespoons of garlic, 02 chopped onions, 1/2 cup of
tomato paste, 2 tablespoons of yellow pepper, 04 heads of Chinese onion, 1 tsp of rocoto, 2
tbsp of aj panca, then chopped tomato in squares without skin or seeds, add the coral and
cumin, a little bit of kion.

recipe of the parihuela

Then add 1 tbsp. of paprika and the bottle of black beer, add the bottom of fish and the same
amount of water, let it boil, try the salt and rectify, we proceed to throw all the seafood and
fish, chopped coriander is added, let boil for 15 minutes and finally thicken with two
tablespoons of cornstarch or chuo dissolved in cold broth and ready OUR RICHQUI
PARIHUELA.

Bon Appetite!!!