Andean Chicken Carapulcra
Casserole
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Cook Time
1 h 30 min
Servings
8
Difficulty
Medium
Prep Time
45 Min
Description
Chicken carapulcra is a traditional Peruvian dish that always reminds me of family celebrations. The combination of tender chicken, dried potatoes and the special touch of ají panca make this stew truly unique. The preparation takes time, but the result is worth it. It is ideal to share in a festive meal or simply to enjoy a comforting dish on cold days. Dare to try this recipe and surprise your guests with an authentic taste of the Andes! It is traditionally served with white rice and Creole sarsa.
Ingredients (13 ingredients)
-
8 piece pieces of chicken legs and thighs
-
1 piece onion
-
3 clove chopped garlic
-
5 tbsp ají panca paste
-
0.25 tsp ground cumin
-
0.25 tsp ground black pepper
-
1 rama cinnamon
-
2 hojas bay leaf
-
1 pinch salt
-
1 c/n oil
-
1 puñado ground peanut
-
500 gramos dried potato
-
2 litros chicken broth
Preparation (8 steps)
Chop the onion
Place 1 onion in quarters in the Thermomix bowl and chop for 3 sec./Stufe 5. Remove and reserve.
Brown the chicken
Season 8 pieces of chicken legs and thighs with salt and pepper to taste. In a separate pan, heat oil q/s and brown the chicken pieces on both sides. Remove and reserve.
Sauté the onion
Add a little more oil to the Thermomix bowl, add the reserved chopped onion and sauté for 3 Min./120°C/Stufe 1.
Add garlic and spices
Add 3 cloves of chopped garlic, 5 tablespoons of ají panca paste, ¼ teaspoon of ground cumin, ¼ teaspoon of ground black pepper, 1 cinnamon stick, 2 bay leaves and salt to taste to the Thermomix bowl. Cook for 40 Min./90°C/Stufe 1, stirring with the spatula occasionally.
Incorporate the peanut
Add 1 handful of ground peanut to the Thermomix bowl and mix for 1 Min./Stufe 2.
Add dried potato and chicken
Add 500 grams of previously hydrated dried potato and the browned chicken pieces to the Thermomix bowl. Cover with 2 liters of chicken broth.
Cook the carapulcra
Stir well, cover the Thermomix and cook for 25 Min./100°C/Stufe 1 or until the chicken is well cooked.
Correct seasoning and serve
Check the seasoning and consistency of the carapulcra. It should be thick, but not dry. Serve immediately accompanied by rice and Creole sarsa.
Finished cooking? Great! 🎉
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Created by
Laura Rivera
2
Rezepte
0
Kochbücher
Allergens
- Peanuts
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