Picante
Ingredients
- 1 lb Aji Panca (dried) ⓘ
- 1 chicken quartered and fully cooked (reserve the broth) ⓘ
- ! clove garlic smashed ⓘ
- 1 red onion diced ⓘ
- 2 tomatoes peeled and diced ⓘ
- 1/4 a cup of green peas cooked ⓘ
- 2 sprigs of parsley finely chopped ⓘ
- 1 teaspoon ground cumin ⓘ
- 1/2 teaspoon ground black pepper ⓘ
- 1 pinch sugar ⓘ
Instructions
- Soak the pepper overnight in a big bowl of water.
- Put chicken in a big pot with salted water and boil until fully cooked, remove chicken and reserve broth.
- Discard water of the peppers and drain them,using a small knife cut open the peppers in order to remove the seeds. Then put peppers in blender or food processor and make a puree by adding a little bit of the reserved broth from the cooked chicken.
- Heat oil in heavy saucepan and add onions, sautee until lightly brown and then add garlic and tomatoes, sautee 5 mins and add cumin and black pepper and sugar, stir and add salt to taste. Add puree of pepper and let it cook for 10 mins and add 1/2 cup reserved chicken broth, bring to a boil and let sauce cook for 20 mins stirring constantly.
- If sauce starts to dry up add a little bit more of the broth and salt.
- Add chicken pieces to sauce and peas, let it cook for 5 more mins and remove it from heat. Serve with rice and potatoes and sprinkle with chopped parsley. Done
Nutrition & Diet Analysis (per serving)
441
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).