Ají de Gallina
Shredded chicken breast in a mildly spiced sauce served with potatoes.

INGREDIENTS:

2 chicken breast
1 onion (chopped)
9 bread slices
4 potatoes (cut in slices)
3 yellow hot pepper (finely chopped)
2 spoons of "panca" hot pepper paste
1 garlic clove (chopped)
½ cup of nuts or pecans
Grated parmesan cheese
4 eggs (hard boiled - cut in halves to garnish)
Peruvian olives or kalamata to garnish
Salt and pepper to taste.
 

PREPARATION:

Boil chicken in water with salt until it gets tender. About 1 hour. Drain and cool. Then shreded.

Soaked the bread in ½ cup evaporated milk.

In a pot, add olive oil and saute onion, garlic and hot pepper. Cook it until onion is soft, add bread and stir. If necessary, add milk or chicken broth so that seasoning becomes lighter. Add shredded chicken, nuts or pecans and grated cheese. The mixture should have a cream like consistency.

To serve, place 2 slice of potatoes. Over the potatoes, pour chicken mixture.
 

Garnish with eggs and olives.
 

Serve with white rice.

Ají de Mariscos

Hot seafood

INGREDIENTS:

2 pounds assorted seafood (cut in pieces - 1½” x 1½” app.)
1 cup fish broth
1 cup bread crums
½ can evaporated milk
4 potatoes (boiled and cut in big dices)
2 tablespoon parmesan cheese
1 onion (chopped)
3 tablespoon paprika
Olives
3 eggs (hard boiled - cut in halves)
2 tablespoons ground ginger
Salt and pepper to taste.
olive oil

PREPARATION:
 

Season seafood with salt, pepper.

In a frying-pan add olive oil and prepare a seasoning with onion, garlic, ginger, ground hot pepper, salt and pepper. Add to the seasoning the seafood and the bread crums. Add the fish broth and stir constantly til it tickers. Add half of the grated cheese and keep stirring for 1 more minute. The preparation has to be like a cream.

Serve and garnish with slice potatoes, olives, hard-boiled eggs and sprinkle it with the rest of the cheese.

Arroz con Camarones

Rice with Shrimps

INGREDIENTS:

4 pounds shrimps peeled and deveined. Keep shells
2 garlic cloves (chopped)
1 onion (diced)
2 tablespoons yellow hot pepper (chopped)
1 cup white dry wine
Red pepper
Green peas
olive oil
5 cups of cooked rice
Salt and pepper to taste

PREPARATION:

Wash the shrimps. Separate the tails. Set aside. Boil the shells in small amount of water for ½ hour and drain shells.

In a big saucepan, pour olive oil and fry the onion, garlic and hot pepper. Cook it for a minute, add the shrimp, saute, and add the white wine. Cook one more minute, before adding rice. Let the flavors blend and add seafood broth.

To serve, add grated parmesan cheese, peas and red pepper.

Arroz con Pato a la Chiclayana
Rice cooked with duck and vegetables

INGREDIENTS:

1 large tender duck (6 pounds app.).
2½ cup chicken broth
1½ cup “chicha de jora”
2 garlic cloves (chopped)
3 tablespoons paste "panca" hot pepper
2 onions (chopped)
2 peeled tomatoes, seedless (chopped)
3 cups black beer
1 cup fresh peas
1 cup fresh carrot (diced).
1 cup of chicken broth
5 tablespoons of grounded coriander
4 cups rice
Salt and pepper to taste

PREPARATION:
 

Cut the duck in pieces and remove the skin. Rub it with salt, pepper, half of chopped garlic and "panca " hot pepper, let it marinate for an hour.

In a pan, with olive oil, fry the serving pieces. Remove from pan.

In the same oil, fry the onions, garlic and tomato. When this seasoning is ready, add black beer, “chicha de jora”, chicken broth, peas and carrot. Let it boil and add the duck pieces, rice and coriander.

Let it cook until the rice is done. (Approximately 25 minutes.) Then pour olive oil all over the mixture. Stir gently and serve hot.

Arroz con Pollo
Steamed chicken seasoned with a green sauce

INGREDIENTS:

6 chicken pieces
3 cups beer
3 chicken broth
4 cups rice
1 red onion (small dices)
2 garlic cloves (chopped)
1 teaspoon ground garlic
2 cup fresh coriander (leaves)
yellow hot pepper to taste (strips)
1 cup fresh peas
1 cup carrots (diced)
1 red pepper, cut in strips
Salt and pepper to taste

PREPARATION:
 

Season the chicken pieces with salt, pepper and ground garlic. Fry them in olive oil. Remove from pan.

In the same oil, fry onion and chopped garlic.

Once cooked, add the chicken. Then add beer and chicken broth. Let it boil and add rice, peas, carrot, hot pepper, red pepper and coriander.

Let it cook until the rice is done. (Approximately 25 minutes.) Then pour olive oil all over the mixture. Stir gently and serve hot.