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Category: Peruvian Cuisine (Page 2 of 2)

Ají de Gallina / Spicy Peruvian Hen Stew

Ají de gallina is the quintessential Peruvian dish:  it is a perfect fusion of Andean and European cuisines. It has some roots in pre-Columbian times: the Inca people cooked a breed of chicken called the “hualpa” (which was renamed after Atahaulpa, the last Inca ruler, who was executed by the Spanish) with hot pepper.  Ají amarillo was – and still is – the most commonly used pepper in Peruvian kitchens; and it is the key flavoring ingredient in this recipe.

However, it is also related to the Spanish precursor to manjar blanco, which was a cooked dish that included milk and almonds. The Spaniards added cheese and olives. French chefs who came to Peru in the 19th century may have changed the dish into more of a creamy fricassée, possibly adding the European use of a panada as thickening agent, and shredded chicken instead of the Quechua tradition of large chunks. Native chopped peanuts replaced the almonds as well. In short, each culture made its mark; and ultimately created an entirely new dish that is now uniquely Peruvian.

Ají de gallina is a treasured national dish. Every Peruvian home cook has this recipe in his / her repertoire, and adds a personal spin.  It was my husband’s childhood favorite, and he says that it is a common favorite of many Peruvian children. His mother made it for every birthday celebration. Unfortunately, I have corrupted him: he now requests my braised beef short ribs with my top-secret mango-tamarind barbecue sauce! But that’s another post.

This recipe is traditionally made with non-egg-laying hens. Hen is older and tougher than the regular frying or roasting chickens that are commonly sold here; but is much more flavorful. You’ll need to boil the heck out of it to make it tender… but I promise, the flavor is well worth the extra time. I’m not one to promote the big-box stores… but you can often find hen in the frozen food section of that megalomaniacal corporation that starts with a “W.” If you can get a fresh hen at your local butcher or grocery store, so much the better. Use a whole roasting chicken if you must – but don’t use chicken breast! Bone chicken is essential to create a flavorful stock and moist meat.

This dish is usually served as an entrée at home, with both rice and potatoes; and as an appetizer in restaurants, with potatoes only.

* * Please note – there are several steps which require advance preparation and waiting time. * * 

Please read recipe through before beginning!

 

Ají de Gallina / Spicy Peruvian Hen Stew
Servings Prep Time
8people 30minutes
Cook Time Passive Time
3.5hours 3hours
Servings Prep Time
8people 30minutes
Cook Time Passive Time
3.5hours 3hours
Ingredients
Stock:
  • 5pound hen,
  • 2 1/2-3quarts water
  • 1large carrot,peeled and halved
  • 1large yellow onionquartered
  • 1stalk celery,halved
  • 2cloves garlic
  • 1 bay leaf
  • 1Tbsp. cumin, ground
  • 1tsp. Kosher salt
  • 1/2tsp. white pepper
Stew base:
  • 1/4cup olive oilextra virgin
  • 1large yellow onionsmall dice
  • 4cloves garlicminced
  • 10slices white bread,crusts removed
  • 12oz. evaporated milk(1 can)
  • 2 1/2cups hen stock(as needed - from above recipe)
  • 1/2cup Parmesan cheesefreshly grated
  • 1/4cup ají amarillo paste
  • 1/4tsp. Kosher salt(to taste)
  • 1/8tsp. white pepper(to taste)
Garnish
  • 4medium yellow potatoes
  • 2 eggs
  • 8 olives,Peruvian or kalamata, pitted and halved
Instructions
Mise
  1. Gather / measure / prep ingredients.
Stock
  1. Remove giblets from hen; thoroughly rinse, inside and out. Place hen in a large stockpot; fill with cold water until bird is covered.
  2. Add quartered onion, carrot, celery, garlic, bay leaf, white pepper and salt; bring to a boil.
  3. Reduce heat; cover partially (allow to vent) and simmer for at least 2 ½ – 3 hours (until hen is so tender that it begins to fall off the bone, and the legs / wings can be easily pulled from the body). Periodically skim surface oil and scum off the surface of the stock. If your pot is small and hen is not completely covered with water, turn after 1 hour.
  4. * While stock is cooking, prep stew base and garnish ingredients (see below).
  5. Add the potatoes to the stock for the last 25 minutes. (Remove when fork-tender, if done before the stock.)
  6. Strain; make sure to retain the broth in a pot, and keep it hot on the stove.
  7. Remove hen, and allow to cool. Discard remainder of strained ingredients.
  8. When hen is cool, peel off the skin and discard. Remove the hen meat from the bone, and shred finely by hand.
Stew
  1. Gather / measure / prep mise en place.
  2. Cut the bread first; allow to sit out for 1-2 hours.
  3. Soak the dry bread in the milk until saturated. Place in a food processor, and purée until smooth.
  4. Heat the oil over medium heat; sauté the onion until soft and translucent (4-5 minutes). Add garlic and ají amarillo paste; sauté 2-3 more minutes.
  5. Add bread mixture; stirring constantly with a wooden spoon, cook until liquid evaporates and mix is dry.
  6. Add one ladle (½ cup) of stock at a time, stirring to prevent sticking. When liquid evaporates, add another ladle-full. Repeat, for a total of 4 ladles (or until a thick sauce consistency is reached).
  7. (Optional: at this point, you can purée the sauce, using a hand blender.)
  8. Add the cheese and the shredded hen meat. Add one more ladle of stock; mix well to combine. Remove from heat.
  9. Taste; add salt and pepper as desired. (It may not need any.) If sauce is too thick, add one more ladle of stock, and mix well.
  10. Serve gallina atop boiled plain potatoes; garnish with hard-boiled egg, black olives, and crushed peanuts or walnuts. You may also add arroz a la Peruana as a second side dish.
Recipe Notes

You can serve this as a main dish, or (in smaller portions) as an appetizer or first course.

Refrigerate or freeze the extra stock – it makes a delicious soup or stew base.

You can substitute 1 sleeve of Saltine crackers for some or all of the bread.

Evaporated milk is used in many Peruvian recipes. For a much thicker and richer sauce, substitute heavy cream for the evaporated milk.

Copyright © 2011 la vida comida.

Papa Rellena / Stuffed Potato Croquettes

No long-winded post today… just a long-winded recipe! These delicious potato croquettes are most likely rooted in French classical cuisine; it seems to have appeared in the 19th century, when many Europeans (and French chefs) immigrated to Peru.

The name is somewhat of a misnomer: it’s actually a combination of papa and yuca rellena. You can use all potato, or all yucca; but I think the blending provides the tenderness and sweetness of potato, as well as the firmness and distinctive taste of yucca – the best of both worlds!

Papa rellena make an excellent hors d’œuvre, or a delicious light meal or snack.

 

Papas Rellenas / Stuffed Potato Croquettes
Servings Prep Time
8croquettes 45minutes
Cook Time
15minutes
Servings Prep Time
8croquettes 45minutes
Cook Time
15minutes
Ingredients
Potato Dough:
  • 1pounds yellow potato
  • 8oz. yucca,frozen, defrosted
  • 1 1/2tsp. lemon juice, fresh
  • 1 1/2tsp. butter
  • 1/4tsp. Kosher salt
  • 1/8tsp. white pepper
Filling:
  • 2Tbsp. olive oilextra virgin
  • 1pound ground beef(or finely chopped sirloin)
  • 1pound ground pork(or finely chopped pork loin)
  • 1large yellow onionsmall dice
  • 5cloves garlicminced
  • 4medium plum tomato,small dice
  • 4large eggs
  • 1/2cup olives, pitted, minced(Peruvian or kalamata)
  • 1tsp. paprika
  • 1packet Goya Sazon seasoning
  • 1/2tsp. Kosher salt(to taste)
  • 1/2tsp. black pepper(to taste)
Breading:
  • 1cup flourall-purpose
  • 3large eggs
  • 1cup bread crumbs,homemade or panko, crushed
Instructions
Mise en place
  1. Gather / measure ingredients.
Potato dough:
  1. Peel potatoes; cut in eighths, and place in a bowl of cold salted water. Place the yucca into a pot with cold salted water and the juice of half a lemon; place the lemon itself into the water. Bring yucca to a rapid boil; after 10 minutes, add the potatoes and eggs. Boil for 15 more minutes. (If potatoes and yucca are not done, remove eggs and continue cooking potatoes and yucca. They should be fork-tender, but not mushy.) Drain potatoes and yucca; place hard-boiled eggs in cold water to cool. Remove fibrous strings from yucca. Run potato and yucca through a food mill (or mash finely with a ricer, or pass through a tamis). While still warm, mix in the butter, salt and white pepper (to taste). Blend well. Set aside to cool.
  2. When cool, flour your hands and a work surface; knead the potato by hand until it becomes a smooth dough without any lumps. Cover with plastic until ready to use.
Filling:
  1. Heat the olive oil over medium-high heat. Thoroughly brown the meat; remove with a slotted spoon, and reserve. Remove all beef fat except a thin coating on the bottom of the pan (about 2 Tbsp). Turn heat down to medium; sauté the onion until lightly caramelized (about 7-8 minutes). Add the garlic, tomato, paprika and Sazon; simmer until liquid evaporates (about 6-7 more minutes). Add beef back to the pan; stir to combine. Remove from heat, and pour into a bowl; set aside to cool. Peel and dice the eggs. Dice the olive. Add to the meat, and mix well. Cool filling to room temperature.
Making Croquettes:
  1. Liberally dust all sides of a small, shallow bowl with flour.
  2. Place the scooped potato dough into the bowl. Make a well in the center.
  3. Place 1 Tbsp. of filling into the well. Do not overfill, and pack down gently with a spoon.
  4. Make a flat dough “hat” to cover the filling. Press gently to seal the edges. Invert the bowl, and pop out the croquette onto the floured surface.
  5. Flour your hands, and gently round the sides with your palms. The traditional shape is that of a football (though I make them in a “puck” shape to optimize the frying surface of the croquette). Dust the croquette with flour; place on a floured plate or sheet pan. Repeat until potato dough is used up.
Breading:
  1. Bread the croquettes using standard breading procedure (SBP); place on a plate.
Frying:
  1. Fry in about ½” of oil. Flip very gently with a fish spatula (using two spatulas if necessary) to avoid splashing the oil. Hold on a rack in a warm oven (200° F) with the door open a crack to vent condensation. Alternately, you can place in a paper bag (placed on a sheet pan) in a warm, open oven.
Serving:
  1. Serve immediately with salsa criolla (and mayonesa de ají, if desired)
Recipe Notes

Do not purée the potato – you will be left with glue! Mash and work the potato by hand.

If using fresh yucca, cook it separately. Remove the tough peel with a sharp knife; then quarter. Boil in salted water with the juice of ½ a lemon for 20-25 minutes / until fork tender. Cool, remove strings, then add to the potato dough.

You can can stuff peppers or top rice with the extra filling. Or, freeze the extra in a Ziploc bag for up to 1 month.

You can also freeze leftover croquettes, and reheat in a 350° F oven for 15-20 minutes.

You can omit the pork and use all beef, if you prefer.

       

Copyright © 2011 la vida comida.
Recipe by Jennifer Ramos Lorson.

Tacu Tacu / Peruvian Rice Cakes

The Spanish nobility of the Viceroyalty of Peru had an immense variety of both Spanish and Peruvian indigenous ingredients to work with, and the money and leisure time to experiment with them.

These wealthy Spaniards brought African slaves, who in turn brought their own foods and cooking techniques. As they worked in the Viceroyalty kitchens, African cooks blended their own food culture with the Creole cuisine of the European Spaniards, as well as the indigenous Peruvians’ cuisine (which varied, depending on the region). Many of the recipes that comprise Peruvian cuisine today were created through this cultural fusion. Further, the African cooks found clever ways to use leftovers and less desirable cuts of meat. Tacu tacu is a perfect example of the ingenuity and creativity that Africans brought to Peruvian food culture. Their influence on the evolution of Peruvian cuisine cannot be overstated.

Peruvians generally still eat their main meal at midday, and have a very light meal for nighttime supper. Tacu tacu is a tasty way to use up leftovers: leftover rice and bean purée are combined, fried, and topped with an egg (which is soft, so that the runny yolk can break over the tacu tacu, and act as a rich sauce). Occasionally it is eaten as a fuller meal, with a breaded beef cutlet (see the full recipe for tacu tacu con apanado here); but usually, it is simply topped with a fried egg. It is sometimes eaten this way for breakfast as well.

 

Tacu Tacu
Servings Prep Time
4servings 10minutes
Cook Time
20minutes
Servings Prep Time
4servings 10minutes
Cook Time
20minutes
Ingredients
  • 1cup white rice,long grain
  • 2cups chicken or vegetable stock
  • 1Tbsp. butterunsalted
  • 1Tbsp. olive oilextra virgin
  • 15oz. canary / mayacoba / peruano beans,pre-cooked (see below)
  • 4oz. pork belly,small dice
  • 1/4cup ají amarillo paste
  • 1/2cup onion,minced
  • 3cloves garlicminced
  • 4large eggs
Instructions
Mise en Place
  1. Gather / measure all ingredients.
Tacu Tacu:
  1. Bring stock and butter to a boil; add the rice, cover, and reduce to low heat. Cook the rice for approximately 15 minutes, or until just tender. Fluff with fork, then set aside.
  2. Meanwhile, sauté the pork belly until golden and rendered. Do not drain fat from pan. Remove pork with a slotted spoon.
  3. Add olive oil to pan; when hot, add onion, and sauté for 4-5 minutes (until golden and caramelized, but still soft). If the onions become dry, do not add any more oil; add a bit of water.
  4. Add the garlic; sauté for 2-3 minutes more. Add the ají amarillo paste; sauté 1-2 more minutes. Add beans, and cook 3-4 more minutes. Remove from heat.
  5. Add the pork back to the mixture. Crush the mixture with a large spoon to make a paste, then set aside to cool. When cool, add the rice, and mix well.
  6. Form patties; usually these are the size of a large oblong pancake. (If you like, you can make them the size of a risotto cake or crabcake.)
  7. Fry in about ¼” of oil. Take care in turning; use a fish spatula (with a second spatula if necessary), and gently flip. Remove from oil; place on plate in warming oven.
Garnish / Serving:
  1. Fry egg sunny-side up in remaining oil. Place egg on top of tacu tacu, and serve with salsa criolla on the side.
Recipe Notes

Follow your favorite recipe for cooking dry beans. You can also substitute 1 15-oz. can of cannellini or white northern beans, drained and rinsed, for the canary beans.

For a vegetarian version of tacu tacu, omit the pork belly and use vegetable stock for the rice.

For a vegan version, use vegan stock, and omit the pork belly, butter, and egg. Add olive oil to the rice, and fry with vegetable oil. Top with your favorite salsa, avocado slices, and / or a dash of ají amarillo paste.

This is the scratch version, but it is intended for leftover rice and beans of any kind. Just mash the beans, combine with rice, and follow the instructions above for frying. Feel free to experiment!

 

Copyright © 2011 la vida comida.

Recipe by Jennifer Ramos Lorson.

Seco de Pollo / Cilantro Chicken Stew

Seco de pollo is a very typical Peruvian entrée; it can be found in nearly every region of the country. “Dry chicken stew” is so named because the chicken is first fried (the “dry” part), then returned to the stew (the “wet” part). It is also because the liquid is reduced to a thick sauce – not dry, per se; but more so than a soup or many other stews.

It can be made with any meat (seco de res – beef; seco de cordero – lamb; seco de cerdo – pork; etc.). In the northern region, it is frequently made with goat or lamb; and is traditionally served with the corn tamales that are typical of that area. Wherever it is found, it is also accompanied by arroz a la peruana.

Estofado is similar to the seco dishes, except that it has tomato, paprika and only a little cilantro. I’ll include that recipe at a later date.

 

Seco de Pollo / Cilantro Chicken Stew
Servings Prep Time
4servings 20minutes
Cook Time
45minutes
Servings Prep Time
4servings 20minutes
Cook Time
45minutes
Ingredients
Browning chicken:
  • 3 1/2 pounds chicken thighs and legs(about 8 pieces)
  • 2tsp. Kosher salt
  • 1tsp. black pepper, ground
  • 1/4cup vegetable oil
Base:
  • 2Tbsp. olive oilextra virgin
  • 1large yellow onionsmall dice
  • 5cloves garlicminced
  • 1/2medium red bell pepperseeded, sliced thinly
  • 1/2medium green bell pepperseeded, sliced thinly
  • 1/2small ají amarillo, freshseeded, minced
  • 1/4cup ají amarillo paste
  • 1quart chicken stock(enough to cover)
Vegetables / Seasoning:
  • 4medium yellow potatoespeeled and quartered
  • 1cup green peasfresh or frozen (defrosted)
  • 1cup cilantro, chopped(plus sprigs for garnish)
  • Kosher salt(to taste)
  • black pepper, ground(to taste)
Instructions
Mise en Place:
  1. Gather / measure ingredients
Browning chicken:
  1. Combine salt, pepper and cumin; sprinkle onto both sides of chicken. Heat the vegetable oil over medium-high heat in a large sauté pan. Brown the chicken, then remove from pan.
Base:
  1. Turn the heat down to medium; add the olive oil. Add the onion, and sauté 7-8 minutes (until golden). Add garlic; sauté 2-3 more minutes. Add green pepper, hot pepper and pepper paste; sauté 2-3 more minutes.
  2. Deglaze with chicken stock, scraping bottom of pot to release the fond. Add the chicken back to the pot. Add enough chicken stock to nearly cover the chicken. Turn up heat until liquid simmers.
  3. Add the potatoes and chicken. Cook for approximately 35-40 minutes (until chicken is very tender). Stir occasionally to prevent sticking.
  4. Add peas, and cook for 2-3 minutes; then add cilantro. Cook for 1-2 more minutes only.
  5. Taste; add salt and pepper as desired (it may not need any) Garnish with cilantro sprigs, and serve with arroz a la peruana.
Recipe Notes

The liquid reduces to a thin sauce consistency as it cooks. If you would like it to be thicker, remove the chicken and potatoes when done, then reduce sauce to desired consistency.

Take care when handling hot peppers! Always use gloves, and wash hands and cutting surfaces thoroughly afterwards.

This recipe traditionally adds diced carrots; I leave them out. If you would like to include them, add ½ cup diced raw carrots with the onions. (If using frozen pre-cooked carrots, add them with the peas.)

 

Copyright © https://www.lavidacomida.com.

Recipe by Jennifer Ramos Lorson.

Pollo a la brasa / Peruvian charcoal-roasted chicken

This was the first Peruvian dish I ever made… so it’s only fitting that it should be my first recipe post! We received a George Foreman rotisserie as a wedding present, and I used that thing until it fell apart. We found a brand new one on Craigslist last year, and we still use it today.

This dish is not an old Peruvian classic; in fact, it was created by Swiss hotelier Roger Schuler in Peru in the 1950s. It’s become a perennial favorite; and today, you will find this dish anywhere that Peruvian food is served. In fact, many Peruvian restaurants feature this dish – or serve it exclusively – and have huge charcoal-fired spits called rotombos to roast dozens of chickens at a time!

I’ll say right off that my version is not roasted in a rotumbo, and thus cannot have the same distinctive charcoal flavor. So it’s not 100% authentic. But it was developed based on my husband’s taste memory: Eduardo would taste each attempt, and say, “Close, but more cumin!” “Almost, but more salt!” – until he finally exclaimed, “That’s it!”

Pollo a la brasa can be made in the oven or rotisserie; I’ve included directions for each. But the only way to truly achieve the authentic flavor is by roasting it over charcoal.

(6/2018 – If you’re interested in a great site about purchasing and using electric smokers, check out ElectricSmokerGuy.com! And if you try making this recipe in an electric smoker, please drop me a line and tell me how it turned out!)

Pollo a la brasa / charcoal-roasted chicken
Pollo a la brasa / Peruvian charcoal-roasted chicken recipe
Servings Prep Time
4 30minutes
Cook Time
1.5hours
Servings Prep Time
4 30minutes
Cook Time
1.5hours
Ingredients
Marinade
  • 12oz. lager beer
  • 12oz. water
  • 2cups chicken stock
  • 1Tbsp. ají amarillo paste
  • 1packet Goya Sazon seasoning
  • 2tbsp. fresh lime juice
  • 1/2 tsp. black pepper
  • 2Tbsp. cumin
Rub
  • 1Tbsp. fresh lime juice
  • 1Tbsp. Goya Sazon seasoning
  • 1Tbsp. Goya Adobo seasoning
  • 1tsp. black pepper
  • 1Tbsp. cumin
Instructions
Marinade:
  1. Combine all marinade ingredients together in a bowl large enough to fit chicken.
  2. Place chicken in bowl. Use a cover that will weigh down the chicken enough to submerge in marinade; otherwise, flip the chicken halfway through (if possible). Marinate the chicken 2-3 hours. One hour before cooking, remove chicken from liquid and pat skin dry. Place on rack, and allow to completely air-dry.
Rub:
  1. Sprinkle salt and white pepper inside chicken cavity. Rub skin with lime. Combine the rub ingredients. When the chicken is dry, truss it. Place on rotisserie skewer or roasting pan rack. Pat rub onto entire skin surface.
Roasting:
  1. Preheat oven to 375° F, or prepare rotisserie. Roast for 20 minutes per pound (160° F. internal temperature, where leg meets the body). If using oven, turn oven down to 350° F. after 15 minutes. Remove from oven / rotisserie; place on plate and rest for 15-20 minutes. Quarter chicken, and serve immediately.
Recipe Notes

Serve with fresh yellow potato French fries and trio of dipping sauces (traditionally, huacatay sauce, ají amarillo sauce, and fresh mayonnaise or aioli).

Use a lager beer – and make sure it’s good beer. I follow this rule of thumb: if I don’t want to drink it, I won’t put it in my food!

If using a rotisserie, make sure the chicken fits without hitting the element. You may find it useful to cut off the wing tips, so they don’t strike the element while the chicken rotates. (Tucking them really doesn’t work.)

The best way to mimic the rotombo flavor would be to use a charcoal grill fitted with a rotisserie (positioned several inches above the flame; the chicken should have a charcoal flavor, but not be charred. Try making it in a charcoal smoker (like the Weber Smoky Mountain “Bullet”) fitted with a rotisserie attachment, for a truly authentic flavor.

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