Ingredients of Peruvian Cuisine
I did not know much about Peruvian Cuisine until I found this site shared by Ancient Summit. Nina, will put just about any type of trip together for you. Here is a classic dish.
Abby Tegnelia
Ingredients:
• 1 whole chicken or hen (about 4 lb or 2kg)
• ½ cup vegetable oil
• ¼ lb of chopped walnuts
• 1 cup ají amarillo paste
• 3 slices white bread
• 1 can evaporated milk
• 2 oz grated Parmesan cheese
• 1 large finely chopped onion
• 1 chicken stock cube
• 1 celery stalk
• 1 onion cut in halves
• 1 carrot coarsely chopped
• Salt and pepper to taste
• 4 cloves garlic, finely chopped
• Pinch cumin
To serve :
• 6 Potatoes
• 1/2 cup of black olives
• 4 hard boiled eggs
• Boiled rice
Preparation:
To make Ají de Gallina (chicken in Peruvian-chili sauce), boil the chicken in salted water together with the stock cube, celery, carrots, and onion halves, until the meat is tender (about 20 minutes after water starts to boil).
Remove chicken and, when cool, shred meat into bite size pieces. Keep the resulting chicken stock broth (but discard vegetables).
In a saucepan with oil, sauté the chopped onion and garlic until the onions are soft (a couple of minutes). Add the ají amarillo paste, salt, pepper, and cumin.
Soak the bread in 2 cups of the stock from the boiled chicken and blend for a couple of minutes. Add the resulting mixture to the saucepan. Cook slowly, stirring to thicken, for 10 minutes.
Add the chopped walnuts, grated cheese, and chicken pieces. Cook until it has a thick creamy texture (add broth if necessary). About 5 minutes before serving add the evaporated milk and continue cooking on low heat.
Serve with white rice and garnish with halved potatoes, hard boiled eggs, and olives.
Makes 8 servings.
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NoraLyn
Member: Society of Professional Journalists
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
