Carapulcra

Dried potatoe dish

INGREDIENTS:

1  lb dried potatoe

1  lb pork or chicken meat (1½" x 1½" pieces)

1  cup chopped onion

1  tablespoon minced garlic

3  tablespoon red hot pepper paste (ají panca)

½ cup red wine

¼ cup of peanuts (toasted and chopped), not grounded.

olive oil
Salt and pepper to taste

chicken stock or water (3 cups or more)

PREPARATION:
 

Clean the dried potatoe, rinse and soak for 2 hours.

In a pot, heat olive oil; brown the meat. Add onions and garlic. Seasoning with salt and pepper to taste.

Add chicken stock or water. Let it boil and add the dried potatoe.

Cook on reduce heat until tender. Stirring frequently so it will not stick.

When is ready, add the hot peppers paste; the wine and the peanuts.

Cook for 5 more minutes.

Serve it with white rice.

Estofado de Pollo
Chicken stew with onion, garlic and tomatoes sauce

INGREDIENTS:

6 chicken pieces
1 onion (chopped)
6 potatoes (cut in 4 pieces each one)
1 tomato (chopped)
1 cup of peas
1 cup of carrot (diced)
2 garlic cloves (chopped)
1 can tomato paste
1cup chicken broth
1 basil leaf
olive oil
1 cup brown raisins
Salt and pepper to taste.

PREPARATION:
 

Fry chicken in oil. Remove chicken and in the same oil, saute onion, garlic, tomatoe and tomatoe paste.

Return the chicken pieces and potatoes. Cook at low temperature for ½ hour or till the potatoes are done. Add the peas and raisins and cook for one more minute.

Serve it with white rice.