Stew ollucos with rice. The taste of Peruvian super food: delicious and nutritious!

Hello to all the chefs and lovers of the gastronomic world! In this post, I want to teach you how to prepare a recipe that is finger licking good and not only for it but also because it contains a super food, the olluco! A tuber from the Andean region of my country of the Incas, this is a Peruvian dish that I learned to prepare thanks to the lessons of my beloved mother who is in Peru, there is no doubt that the Peruvian gastronomy is one of the best in the world, for something that Lima has been winning for consecutive years is the best culinary destination in South America. There is no reason to feel sad if we are outside our country when we can also make our Peruvian tastes and savour the best of our gastronomy.

So far, we have been seeing dishes from the coastal area of Peru, however, today I want to teach you how to prepare a dish from the Andean region, especially because within its ingredients it has one of the most nutritious tubers from my country!

As an introduction, I would like to share this photograph of my delicious Peruvian dish.

What are ollucos?

The olluco for those who do not know is a tuber that is in the Andean region of Peru and has been for more than ten thousand years in my country. There are also many varieties of olluco, around 50 at 70 types

What are its benefits?

The olluco contains large amounts of vitamins, it is a tuber with a high nutritional content and it is perfect for people who want to consume little salt. In addition, olluco contains vitamin B and vitamin C, so it is a super food!

In this post, we are going to prepare a succulent chicken olluco that can be made for up to six people, so if you want to try more of the Peruvian gastronomy this is a very good opportunity to surprise all your guests.

Ingredients for our chicken olluquito

• ½ kilo of whole olluco that must be chopped
• Cumin
• Garlic salt
• Ground yellow pepper
• Turmeric
• Cilantro (five chopped sprigs) or parsley
• Chicken breast (1/2 kilo) can also be beef if desired
• An onion onion in squares
• Frying oil

Preparation of chicken olluco stew

1. Wash the ollucos to cut them in strips
2. Season the chicken with garlic, hot pepper, cumin and salt
3. In a pot, take a little oil and make a seal of the chicken prey and then remove
4. In the same pot where the chicken is cooking, you should season the onion squares with the garlic, once the garlic has already goldened
5. Place the garlic and yellow ground chili pepper with a little turmeric so that it colours, all this must be ground
6. The olluco must be well washed so that it takes out a yellow color. You must cut it into strips and place it in the pot
7. Also, take advantage if you have a few potatoes so that it grabs its texture in the stew and helps it get thicker (this is a little secret)
8. Once the olluco has already been added, add the chicken meat, the olluco cooks quickly so it will not be too long
9. The olluco will start voting on its liquid and in less than 20 minutes it will be cooking everything
10. Once everything is cooked, the cilantro is put on top to continue cooking

    

Rice preparation

1. The ideal thing would be to have a rice cooker and wait for it to cook, but since I do not have a rice cooker, I have to figure it and what I do is use a small pot with a little water (the same amount of water as that you are going to use for the rice) and start mixing to put on a high heat so that the grass is fast, while I'm going to strain a small amount of garlic and salt so that it will catch the flavor that I have learned to love at home.
2. The rice should be washed at least three times until the colour comes out clear like the water in the pipe. If you have a colander, drain it while you wait for the water to boil with the oil, the garlic and a little salt.
3. Once the water is boiling, place the rice on the stove under the burner so that it does not burn and wait approximately 10 minutes
4. When the rice begins to be grained, grab a fork and start moving it in circles so that it is finished cooking quickly and evenly.
5. And once we have the rice and stew ready, our plate is practically ready to serve and delight us with our delicious Peruvian food, as you can see it is a simple dish, with a high nutritional content ideal to fill us with energy and follow our days of study day by day.

You can find the olluco in the Latin food stores, do not go to the supermarkets because you will not find it there (at least in Italy). Another tip that I can give you is to also go to the Chinese stores because, for example, here in Rimini in the street Gambalunga (in the centre of the city very close to the university) there is a Chinese store where I found many Peruvian products with which I have been able to prepare my dishes so as not to feel so far from my dear nation!

Peru has it all. We are considered one of the most mega diverse countries on the planet, take the opportunity to experience this Andean flavor and I am sure that you will feel like you are touching the sky after cooking it.

I hope you enjoyed this simple and economical tutorial and that you try it at home. Thank you so much for reading this recipe! And see you in another tutorial for more Peruvian recipes in Italy, see you soon chefs! And eat well.

I wish you a wonderful day and you know dear friends! Long live Peru today and tomorrow!

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