Rice and chicken puré with Peruvian seasoning

Hello to all the chefs of the world and lovers of gastronomy! I hope that you are all well. On this occasion, I want to teach you to make a one second dish. Basically we are going to serve it with a delicious mashed potatoes, pieces of chicken (cooked with Peruvian spices) as well as the ever-present white rice.

In Peru, there isn't a second that we don't have white rice and it is an ingredient that you should learn how to make anyway. It is not at all complicated and makes a very strong lunch or dinner. I am sure that when you try it, you will love it as much as I do.

For the best order, I am going to separate the instructions into the ingredients for the mashed potatoes, with its preparation and then the ingredients for the chicken and its preparation. Without further introduction, let's start with this recipe which is delicious!

Let's start with the preparation of this Peruvian dish.

Ingredients for the mashed potatoes

• ½ kilo of yellow potatoes
• 3 tablespoons of butter
• 1 small tin of evaporated milk
• Half a cup of boiled water
• A little salt
• A little water

Preparation for the mashed potatoes

1. We have to parboil the potatoes with a little salt and water. When they are ready, use a potato press (if you don't have one, use a large fork). You should do this while the potatoes are still warm
2. Add the butter (3 spoonfuls) so that it melts and mix it in
3. Once you have mixed it, take the tin of evaporated milk and add it to the potatoes
4. Mix all the ingredients well and if you need to, add a little more water until it forms a cream.

Ingredients for the chicken

• Six pieces of chicken
• One and a half tablespoons of ají panca (Peruvian red pepper)
• Half a teaspoon of ground garlic
• Two tablespoons of red of white vinegar
• Half a teaspoon of soy sauce
• A quarter of a teaspoon of mustard
• Pepper
• Cumin
• Salt
• Oregano
• Oil to fry the chicken

Preparation of the chicken

1. Firstly, wash the pieces of chicken well
2. Place the pieces of chicken with all the ingredients that I have mentioned, in a container and leave them to stand for around 20 minutes. (Half a teaspoon of ground garlic, two tablespoons of red or white vinegar, half a teaspoon of soy sauce, a quarter of a teaspoon of mustard, pepper, cumin, salt and oregano)
3. Then, put a pot on the heat with a little oil and then start to heat the pieces of chicken that have already been seasoned.
4. Take into account that we should just seal the chicken, don't fry it completely.
5. To the left over oil, we are going to add the rest of the marinade and stir it with the end of the spoon
6. Then we are going to place the pieces of chicken into the pot again and put then on a low heat so they can cook.
7. Cover the pot so that the excess starts to evaporate and done! Now we have the chicken in the pot

Preparation of the white rice

1. The best way would be to use a rice cooker and wait until it is cooked but since I don't have a rice cooker, I had to invent one. What I use is a small pot with a little water (the same amount as the rice) and start to mix it and put it on a high heat so that it boils quickly. Meanwhile I add a clove of garlic and salt to flavour it, like I learnt at home.
2. You should wash the rice a minimum of three times until the water runs clear. If you have a colander, strain it while you wait for the water to heat with the oil, garlic and a little salt.
3. Once the water is heated, add the rice and put it on a low heat so that it doesn't burn and wait approximately 10 minutes.
4. When the rice starts to become granulated, you can grab a fork and start to stir it in circles so that it finishes cooking quickly and all together.

   

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Recommendations for the potatoes

Once we have the rice and the casserole our delicious Peruvian dish is practically ready to serve and be enjoyed. As you can see it is a easy dish, with mashed potatoes made from yellow potato which is a kind of potato that is made in sand. It doesn't go well with any kind of cream, in Peru for example, we use it to make our "Causa limeña" (a peruvian layered potato dish).

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The yellow potato is the most delicious potato that I have tasted in my country and it can be found in any supermarket in the city. If you are in italy it is a little more difficult to find it so I suggest that you replace it with white potato (there are not as many options for potatoes here, as there are in Peru)

Rcommendations for the chicken casserole

On the other hand, I am only going to tell you that if you see that very little dressing is left, don't worry! You can make the most of it by pouring a little water into it and mixing it with all the other ingredients, but it is not necessary. There is a solution to everything!

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Peru has everything, there is a reason we are considered one of the most diverse countries on the planet. Make the most of it and experiment with Andean flavours. I am sure that you will feel like heaven after cooking it.

I hope that you have liked this easy and cheap tutorial and that you try it in your own homes. Thank you very much for reading this recipe! See you soon for another tutorial on Peruvian recipes in Italy! Until then chefs! And eat well.

I wish you an amazing day and you know dear friends, Hooray for Peru, today, tomorrow and always!

Have an amazing day!

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